Most Delicious Cowboy Caviar
A fresh and flavorful appetizer made in 15 minutes! Cowboy caviar is the perfect side dish for BBQs, potlucks, game day, and more. Watch the video below to see how I make this in my kitchen!
Servings: 10 servings
Equipment
- Zwilling Chef's Knife My favorite chef's knife!
- Glass Mixing Bowls Perfect for mixing all the componenets.
Ingredients
- 1 (15-ounce can) black beans drained and rinsed
- 1 (15-ounce can) black eyed peas drained and rinsed
- 4 Roma tomatoes seeded and diced
- 2 cups sweet corn from frozen, canned or grilled
- 1 green bell pepper diced
- 1 large avocado diced
- 1 jalapeno pepper seeded and diced
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
Cowboy Caviar Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
Instructions
- Combine the ingredients. Add the black beans, black eyed peas, tomatoes, bell pepper, avocado, jalapeno pepper, red onion, and cilantro to a large mixing bowl.
- Make the dressing. In a small bowl, whisk together the olive oil, lime juice, honey, garlic, salt, cumin, and black pepper.
- Stir together. Pour the dressing over the cowboy caviar and stir together.
Video
Notes
- Storage tip: This will stay fresh in the fridge for 3 to 4 days in an airtight container. If it looks watery after a day or two, you can drain off a little excess liquid.
- Make-ahead tip: Prep all the ingredients a day in advance (except for the avocado) and store them in the fridge. Then, toss everything together the next day.
Nutrition
Serving: 1cup | Calories: 246kcal | Carbohydrates: 31g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 239mg | Potassium: 542mg | Fiber: 9g | Sugar: 5g | Vitamin A: 442IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg