Cowboy Caviar
I had cowboy caviar for the first time in a long time at my friend Mari Clare’s river house. She had made a huge batch of it for us all to snack on all weekend. I couldn’t get enough. I wanted to eat it with breakfast, lunch, and dinner! It involves some chopping which some people hate, but I find it therapeutic. I hope you love this cowboy caviar as much as I do.
See the instagram post here
What you’ll need for this dip
- Large bowl or tupperware for mixing and storing
- Cutting board
- Can opener
- Chef knife
Ingredients For Cowboy Caviar:
- Bell pepper
- Jalapeno
- Cherry tomatoes
- Red onion
- Corn
- Black beans
- Black eyed peas
- Lime
- Olive oil
- White Wine Vinegar
- Cumin, chili powder, salt, garlic powder
- Sugar
- Cilantro
How to make Cowboy Caviar
Step 1:
Dice the veggies and cilantro finely. Cut the corn off the cob. Add everything to a big bowl.
Step 2:
Drain and rinse the beans. Add those in.
Step 3:
Add in the sugar, spices and herbs, lime juice, vinegar and olive oil, and salt. Mix everything together well.
Storage
Store in an airtight container in the fridge for 4-5 days. This is even better served the next day once the juices have really melded together.
Other Great Snack Recipes:
Cowboy Caviar
Ingredients
- 1 red bell pepper
- 1 jalapeno
- 1 pint cherry tomatoes
- 1/2 red onion
- 2 ears fresh corn on the cob
- 1 can black beans
- 1 can black eyed peas
- 1 lime
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tbsp salt
- 1 tbsp sugar
- 1 bunch cilantro
Instructions
- Dice all the veggies finely and similarly sized. Add to a large bowl.
- Drain and rinse the beans and add to veggies.
- Squeeze the lime over everything.
- Add in remaining ingredients and stir well.
- Store in the fridge in an airtight container. Serve with chips!