Cowboy Caviar Recipe
A seriously delicious Cowboy Caviar recipe that is perfect for tailgating or your next cookout. Easy to make ahead and perfect for a crowd!
Ingredients
Cowboy Caviar Dressing:
- 4 tablespoon light olive oil
- 4 tablespoons fresh lime juice
- zest of 1 lime
- 2 tablespoons honey
- 4 teaspoon cumin
- 2 teaspoon chili powder
- 1 teaspoon kosher salt more to taste
- 1/4 teaspoon ground black pepper
Dip Ingredients:
- 15 oz can black beans drained and rinsed
- 15 oz can pinto beans drained and rinsed
- 15 oz can black-eyed peas drained and rinsed
- 15 oz can corn drained
- 1/3 cup green onions chopped
- 1/2 cup red onion diced
- 3-4 roma tomatoes diced
- 1 avocado diced
- 1 red bell pepper diced
- 1 jalapeño minced (remove seeds and membrane)
- 1/2 cup fresh cilantro chopped
- 1 tablespoon garlic minced
- for serving: your favorite tortilla chips
Instructions
- Dressing: Add ingredients to a small bowl; whisk to combine. Set aside.
- Add Ingredients: Place black beans, pinto beans, black eyed peas, corn, green onion, red onion, tomatoes, avocado, bell pepper, jalapeño, cilantro and garlic in a large bowl.
- Pour Dressing: Pour dressing over the cowboy caviar dip ingredients.
- Toss + Taste: Toss to combine and then give it a taste. Feel free to add more salt, lime or cilantro - as desired. Everyone has their own desired level of salt, so I didn't want to add too much.
Notes
- Big Bowl: you are going to need a big bowl for this! I know it's annoying when you only use "half a can" of something so we are using full cans here and the resulting amount is not small! It would be a crowd pleaser for a 4th of July cookout or football tailgating! Of course, feel free to cut in half, if you do want a smaller batch.
- Make Ahead: this is perfect to make ahead the day before and store in an airtight container in the refrigerator - there is some lime in the dressing which will help the avocado not turn too brown, but if you are concerned just add the avocado right before serving the next day.
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