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cowboy caviar

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Forget those overpriced fish eggs. Celebrate those special occasions like the New Year with this tasty easy Cowboy Caviar with a cornucopia of beans, black eyed peas, and vegetables all in a slight spicy slightly sweet lime vinaigrette.

yield 10 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For cowboy caviar

  • 1/2 c
    olive oil
  • 2 Tbsp
    fresh lime juice
  • 1/2 tsp
    chili powder
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground cayenne
  • 1/4 tsp
    crushed red pepper
  • 1 can
    15 ounces black beans drained and rinsed
  • 1 can
    15 ounces black eyed peas drained and rinsed
  • 1 1/2 c
    corn fresh, frozen or canned
  • 1/4 c
    red onion finely chopped
  • 1 c
    grape or cherry tomatoes quartered
  • 1
    jalapeno minced
  • 1
    bell pepper finely diced
  • 1/4 c
    chopped fresh cilantro

How To Make cowboy caviar

  • 1
    In a small bowl whisk together the olive oil, lime juice, chili powder, ground cumin, ground cayenne and crushed red pepper.
  • 2
    In a large bowl combine the black bean, black eyed peas, corn, red onion, tomatoes, jalapeno, bell pepper and cilantro.
  • 3
    Drizzle the vinaigrette over the caviar and toss to coat. Store covered in the fridge until 30 minutes prior to serving. Retoss right before serving.
  • 4
    NOTES Use any colored bell pepper or use a variety for color. Mix up to 1 day in advance but hold the chopped cilantro until about an hour before. In a hurry? Skip the dressing and add 1/2 cup zesty Italian dressing. Feel free to add finely diced avocado. However if you are preparing this in advance add the avocado right before serving. Store leftovers up to 4 days in an airtight container in the fridge.
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