Cowboy Caviar Recipe
Hold on tight to your hats, folks, because today’s recipe is about to be a rootin tootin good time! We call this one here cowboy caviar, and it’s the best darn dish this side of the Mississippi! Now hang on to your bootstraps as we ride in to read one my favorite recipes to date.
While I myself might not be a cowboy, I appreciate a delicious dish when I see one, and this cowboy caviar recipe definitely is delicious! If you’re not from the South, then let me explain what “cowboy caviar” is. Also known as Texas caviar, cowboy caviar is basically a salad with black beans, black-eyed peas and a light vinaigrette-style dressing.
Not only is it super easy to mix together, it’s also bursting with color and flavors, which makes it the perfect option for a dip, appetizer or even a side dish. When it comes to cowboy caviar, there are no limits to where your imagination can take you in the kitchen.
While I’ve only made this recipe a few times, it was a huge hit each time! First, I made it for a barbecue we went to a few weeks ago with some friends and family. The variety of flavors and the little extra spice I added combined perfectly with those burgers fresh off the grill.
Then, I tried it out as a side dish for dinner with my family the other night. I was a little worried, because sometimes my children don’t always take their vegetables easily, if you know what I mean. But, everyone actually ended up loving it! It was such a surprise to even me, that I know I just have to make cowboy caviar again for my family.
This recipe is perfect for almost every occasion, but especially during these last few days of summer as we head into the school year and cooler weather. The bright colors and fresh vegetables remind me of summer in almost every way, so I love taking a bowl of the cowboy caviar outside to enjoy on our deck. If you want to give this recipe a shot, I would definitely recommend trying it out sooner rather than later, while you can still enjoy the warm weather!
Which brings me to the best part… the recipe! If you want to try my new favorite recipe for cowboy caviar, check it out below. The great thing about this recipe in particular is—as a salad—it’s practically made for creativity. So go for it! Edit the recipe however you want to fit it to your exact tasting palette. If you want it a little bit more spicy, go for it! Or, if you want a few more greens in there, add them in! However you want your cowboy salad is up to you, partner!
If you enjoy the recipe, give it a share on your social media pages, and let me know what you liked or adapted about it. And of course, be sure to check out our Facebook page for even more recipes. See the recipe for cowboy caviar below and learn from the questions I get asked about it.
TOP QUESTIONS I GET ASKED ABOUT THIS RECIPE:
How long will cowboy caviar keep?
The length cowboy caviar will keep can depend on what you choose to mix in it. If it’s not mixed with avocado or dressing, it can usually sit in the fridge and last fairly well for approximately three to four days. Of course, I would be aware of what you include in your cowboy caviar and how well those ingredients might keep individually if you want something to last awhile.
How should I serve cowboy caviar?
Cowboy caviar is great as an appetizer, dip or even a side dish. If you want it as more of a salad, then I would add in more leafy greens to make it easier to eat on its own. Or, if you prefer a dip style, pair it with some salty chips and those flavors will really start popping! As a side dish, I think the cowboy caviar goes best with something a little more hearty, such as a grilled chicken breast, burger or potatoes.
How many calories are in cowboy caviar?
While it does depend on what you choose to add in your cowboy caviar, the average serving (1 cup) has approximately 150-200 calories.
Cowboy Caviar - Mexican Bean Salad
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold
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