Cowboy Caviar Recipe
Cowboy Caviar is a zesty, colorful mix of beans, veggies, and a tangy chipotle lime vinaigrette. It’s perfect as a party dip or vibrant side dish, bursting with bold flavors and fresh crunch in every bite, simple to make, refreshing to eat, and impossible to resist.
Equipment
- Large mixing bowl
- Whisk
- Measuring spoons
- Measuring cups
- Chef’s knife
- Cutting board
- Colander or sieve
- Silicone spatula or mixing spoon
Ingredients
Caviar
- 1 can black eyed peas drained and rinsed
- 1/2 cup chopped fresh cilantro
- 2/3 cup finely diced red onion
- 2 cups frozen corn
- 1 ½ cups diced fresh bell peppers
- 1 cup diced fresh tomato
- 1 can black beans drained and rinsed
- 1/3 cup diced pickled jalapeño peppers or other pickled peppers
- 1/3 cup diced jarred roasted red peppers
Dressing
- 1/2 teaspoon chipotle pepper or to taste
- 1/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/3 cup avocado oil or other vegetable oil
- 1 teaspoon white sugar
- 1 ¼ teaspoons ground cumin
- 1 lime juiced
- 3 cloves garlic minced
- 1/3 cup seasoned rice vinegar
- 1 teaspoon salt or to taste
Instructions
- Whisk together avocado oil, rice vinegar, lime juice, minced garlic, garlic powder, salt, sugar, ground cumin, paprika, and chipotle in a large mixing bowl and set aside.
- To the bowl of dressing, add diced bell peppers, roasted red peppers, jalapeños, drained black beans, black-eyed peas, corn, chopped tomato, and the rinsed onion.
- Stir everything together until evenly coated.
- Just before serving, mix in freshly chopped cilantro and taste for seasoning, adding more salt if needed.
Notes
- Rinsing the red onion removes harsh bitterness and helps balance the dip's bright flavors.
- For even more depth, lightly char the corn before adding it.
- Use gloves when handling jalapeños to avoid skin irritation or eye contact.