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.
Did you know that eating black eyed peas on New Year’s Day is supposed to bring you prosperity and good fortune? As a matter of fact you should eat 365 of them. One for each day of the New Year. That being said this dish is delicious anytime.
What is Cowboy Caviar?
It is a southern twist on caviar without any fish eggs or any fish for that matter. This caviar is a fun mixture of black beans, black eyed peas, corn, red onion, tomatoes, jalapeno, bell peppers and cilantro all in a fresh lime vinaigrette. Scoop with corn chips or tortilla chips. Spoon over tacos, burritos, enchiladas, grilled chicken or fish, and omelettes. Serve as a healthy side salad. The possibilities are only limited by your imagination.
How do you make Cowboy Caviar?
Start by whisking together the olive oil, lime juice, chili powder, ground cumin, ground cayenne and crushed red pepper in a small bowl. Then in a large bowl combine the black bean, black eyed peas, corn, red onion, tomatoes jalapeno, bell pepper and cilantro. Drizzle the vinaigrette over the caviar and toss to coat. Store covered in the fridge until 30 minutes prior to serving then remove to take the chill off. Retoss right before serving.
Recipe notes and helpful tips
- 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.
Cowboy Caviar
Tasty Cowboy Caviar made with beans, black eyed peas, and fresh vegetables all in a spicy lime vinaigrette. Serve as a dip, or spoon over grilled fish, grilled chicken, omelettes, tacos, burritos and enchiladas.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: appetizer
- Method: bowl and spoon
- Cuisine: Southern
Ingredients
Lime Vinaigrette
- ⅓ cup olive oil
- 2 tablespoons fresh lime juice (juice of 1 lime)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cayenne
- ¼ teaspoon crushed red pepper
Cowboy Caviar
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can black eyed peas drained and rinsed
- 1 ½ cups corn fresh, frozen or canned
- ¼ cup red onion finely chopped
- 1 cup grape or cherry tomatoes quartered
- 1 jalapeno minced
- 1 bell pepper finely diced ( I used ½ red and ½ orange)
- ⅓ cup chopped fresh cilantro
Instructions
- In a small bowl whisk together the olive oil, lime juice, chili powder, ground cumin, ground cayenne and crushed red pepper.
- In a large bowl combine the black bean, black eyed peas, corn, red onion, tomatoes, jalapeno, bell pepper and cilantro.
- 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.
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.
Keywords: cowboy caviar dip, how to I make cowboy caviar, how to eat cowboy caviar
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