Cowboy Caviar Recipe (VIDEO)

Experience a vibrant burst of flavor with this hearty dish. Black beans, black eyed peas, corn, medley of bell peppers, tomatoes and jalapeno create a blend. Fresh red onion and cilantro enliven the salad while a tangy, delicious blend of lime, olive oil and red wine vinegar unites all ingredients.

I want to share my take on Cowboy Caviar Recipe (VIDEO) that is not only tasty but also packed with nutrition. This version of Mexican Caviar is loaded with protein and fiber from a can of black beans and black eyed peas plus a can of corn.

I also include red, green and yellow bell peppers, which bring in a nice crunch and plenty of vitamins. The diced red onion and chopped tomatoes add a fresh burst of flavor while a minced jalapeno (if you like extra heat) gives it that spicy kick.

I finish everything off with juice of 2 limes, extra virgin olive oil, and red wine vinegar that really balance the flavors with their acidic touch. I toss in some chopped fresh cilantro and season with salt and freshly ground black pepper to taste.

This Cowboy Salsa not only tastes great but also makes a nutritious dip or side that can complement any meal perfectly.

Why I Like this Recipe

1. I really like how this recipe is super colorful and filled with lots of fresh veggies and beans. It gives me a great mix of textures and flavors that make every bite fun.

2. I love the tangy lime dressing in it. The lime juice, olive oil, and red wine vinegar just mix together so nicely, and it brings out the natural flavors of the veggies, making everything taste bright and refreshing.

3. I appreciate how easy and fast it is to put together. I can chop up all the ingredients, toss them in a bowl, and have a delicious dish ready in no time, which makes it perfect for a busy day or when I have friends over.

4. I enjoy that it’s versatile and healthy. I feel good knowing I’m eating a mix of beans, vegetables, and just the right amount of spice, and I can always add something extra like more jalapeno if I’m in the mood for extra heat.

Ingredients

• Black beans provide protein and fiber, making this dish hearty and good for digestion.
• Black eyed peas offer a rich source of protein along with healthy carbohydrates for energy.
• Corn adds a natural sweetness and crunch, balancing the savory flavors in the mix.
• Red bell pepper is packed with vitamin C, giving a crisp, refreshing, and tangy bite.
• Tomatoes deliver juicy, slightly sweet, and acidic notes that brighten the overall flavor.
• Lime juice contributes a bold sour punch, enhancing the dish with fresh citrus zing.
• Extra virgin olive oil ties everything together with rich taste and beneficial healthy fats.

Ingredient Quantities

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) black eyed peas, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 small red onion, finley chopped
• 2 medium tomatoes, seeded and chopped
• 1 jalapeno, seeded and minced (optional if you want extra heat)
• 1/2 cup fresh cilantro, roughly chopped
• Juice of 2 limes
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Drain and rinse the black beans and black eyed peas, and drain the corn in a colander.

2. Dice the red, green, and yellow bell peppers and finely chop the small red onion then add them to a big bowl.

3. Seed and chop the tomatoes and, if you like extra heat, seed and mince the jalapeno then toss them in the bowl too.

4. Roughly chop the cilantro and add it along with all the other ingredients in the bowl.

5. Squeeze the juice of two limes into a small bowl.

6. Add the 3 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar to the lime juice.

7. Season the dressing with salt and freshly ground black pepper then mix it all together.

8. Pour the dressing over the mixed fruits and vegetables.

9. Give the salad a good toss until everything is coated evenly.

10. Chill the Cowboy Caviar in the fridge for at least an hour before serving to let the flavors blend better then dig in and enjoy!

Equipment Needed

1. Colander – Used to drain and rinse the beans, peas, and corn.
2. Cutting board – Essential for chopping the peppers, onion, tomatoes, jalapeno, and cilantro.
3. Chef’s knife – Needed for dicing and mincing all the fresh ingredients.
4. Large bowl – For mixing all the vegetables and fruits together.
5. Small bowl – To combine the lime juice, olive oil, red wine vinegar, salt, and pepper for the dressing.
6. Citrus juicer or reamer – Helps to squeeze the juice from the limes.
7. Spoon or whisk – For blending the dressing ingredient together.
8. Refrigerator – To chill the salad for at least an hour and let the flavors meld together.

FAQ

Cowboy Caviar Recipe (VIDEO) Substitutions and Variations

• If you don’t have black eyed peas handy, you can swap them with chickpeas. They work great and add a nice texture.
• If fresh cilantro isn’t your thing, try using chopped parsley instead. It gives a fresh flavor without the strong taste.
• Out of limes? Squeeze a lemon instead for that tangy zing in your cowboy caviar.
• Can’t find extra virgin olive oil? Grapeseed oil or even canola oil can work as a decent substitute.

Pro Tips

1. Try letting the lime dressing sit for a few minutes before mixing it with the veggies so the flavors can really blend together, its like a mini flavor boost.
2. If you wanna add a cool twist, toss in some diced avocado right before serving – it gives a nice creamy texture even though it’s not in the recipe.
3. When chopping your veggies, dont worry too much about getting perfect cubes, a bit of unevenness gives the salad a home-made feel.
4. For a better balance of taste, adjust the salt and black pepper after the salad has chilled for a bit since the flavors tend to settle and you might need a little extra zing.