Cowboy Caviar

Looks good, right? Well, I assure you, this Cowboy Caviar tastes as great as it looks. This simple dish is the perfect side or dip for any backyard cookout; it travels perfectly and can be served chilled or at room temperature. It’s packed with flavor from crisp, brightly-colored veggies and creamy legumes, and serves up great on tortilla chips or just a spoon. Plus, it’s so easy to make, you’ll have it ready in just a few minutes. Make this eye-catching dish for your next summer celebration and you’ll be a bigger hit than the fireworks.

Here’s what you’ll need:

  • 1 lb. Roma tomatoes, seeded and diced
  • 1 can black-eyed peas, drained and rinsed
  • 1 can black beans, rinsed and drained
  • 1/2 to 1 c. red onion, finely diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 c. frozen sweet corn kernels
  • 1/3 c. white wine vinegar
  • 1-5 T. sugar (to taste)
  • 1 t. cumin
  • 3 T. cilantro (or parsley)
  • Juice of one lime (about 1-2 T.)

The hardest part of this recipe is dicing the peppers and onion to equal size.  Once that’s done, just toss all the ingredients together in a large bowl.  Cover and refrigerate until serving time.  That’s it!  Go enjoy the weather!

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If you like this Cowboy Caviar recipe, you might want to try my recipe for Mexican Chopped Salad.  It has many of the same flavors, but with crisp, leafy greens and a zesty, fresh lime and honey vinaigrette dressing.

 

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