Cowboy Caviar is a vibrant and flavorful salad that brings together a variety of fresh ingredients, making it a delightful addition to any meal. This recipe features a medley of colorful vegetables and beans, all tossed in a tangy and zesty dressing. The combination of creamy avocados, sweet corn, juicy tomatoes, and zesty jalapenos creates a perfect harmony of flavors and textures. Whether you’re serving it as a dip with tortilla chips or as a side dish, Cowboy Caviar is sure to impress your guests with its fresh and bold taste.

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Ingredients

This Cowboy Caviar recipe calls for 2 ripe avocados, diced; 1 ½ cups of frozen sweet corn, thawed (or used directly from the freezer if you’re in a hurry); ⅓ cup of finely chopped cilantro; ⅓ cup of diced red onion; 1 jalapeno pepper, seeds removed and finely diced; 1 bell pepper, diced (any color will do); 3 Roma tomatoes, seeds removed and diced; 15 oz of black beans, rinsed and drained; and 15 oz of black-eyed peas, rinsed and drained. Tortilla chips are perfect for serving.

For the dressing, you’ll need ⅓ cup of olive oil, 2 tablespoons of fresh lime juice, 2 tablespoons of red wine vinegar, 1 teaspoon of sugar, ½ teaspoon of salt, ½ teaspoon of pepper, and ¼ teaspoon of garlic powder.

When selecting your produce, opt for firm avocados that yield slightly to pressure, indicating ripeness. Choose tomatoes that are bright red and firm, ensuring they are free from blemishes. Fresh cilantro should have vibrant green leaves and a strong aroma, while the bell pepper should be glossy and firm to the touch. Using fresh, high-quality ingredients will significantly enhance the flavor of your Cowboy Caviar.

Preparation

Start by preparing the vegetables. Dice the avocados, tomatoes, red onion, and bell pepper into small, uniform pieces. This ensures that every bite of the salad is perfectly balanced with all the flavors. For the jalapeno, remove the seeds and finely dice it into very small pieces to distribute the heat evenly throughout the salad.

Thaw the frozen sweet corn by either letting it sit at room temperature for a few minutes or by running it under cold water. If you’re in a rush, you can add the corn directly to the salad; it will thaw quickly once mixed with the other ingredients. Rinse and drain the black beans and black-eyed peas thoroughly to remove any excess sodium and improve the overall taste of the dish.

Making the Dressing

In a small bowl, whisk together ⅓ cup of olive oil, 2 tablespoons of fresh lime juice, 2 tablespoons of red wine vinegar, 1 teaspoon of sugar, ½ teaspoon of salt, ½ teaspoon of pepper, and ¼ teaspoon of garlic powder. The goal is to create a dressing that is well-balanced in terms of acidity and sweetness. The olive oil provides a rich, smooth base, while the lime juice and vinegar add a tangy kick. The sugar balances out the acidity, and the salt, pepper, and garlic powder add depth and flavor. Whisk the dressing until all ingredients are well combined and the mixture is smooth.

Combining Ingredients

In a large mixing bowl, combine the diced avocados, thawed sweet corn, chopped cilantro, red onion, diced jalapeno, bell pepper, tomatoes, black beans, and black-eyed peas. Gently toss the ingredients together to ensure they are well mixed without mashing the avocados.

Pour the dressing over the salad and toss everything together until all the ingredients are evenly coated. This ensures that every bite is bursting with flavor. Make sure to toss the salad gently to maintain the integrity of the diced avocados and other delicate ingredients.

Recipe Tips

Suggestions for ingredient substitutions: If you don’t have black-eyed peas, you can substitute with additional black beans or another type of bean such as pinto beans. For a less spicy version, omit the jalapeno or replace it with a milder pepper.
Tips for storing leftovers: Store any leftover Cowboy Caviar in an airtight container in the refrigerator. It will keep well for up to 3 days. Stir well before serving again to redistribute the dressing.
How to adjust spiciness to taste: If you prefer a spicier salad, add more diced jalapenos or a dash of hot sauce. For a milder version, reduce the amount of jalapeno or omit it entirely.

What to Serve With This Recipe

Cowboy Caviar pairs beautifully with a variety of dishes. Serve it as a dip with tortilla chips for a casual snack or appetizer. It also makes an excellent side dish for grilled meats such as chicken, steak, or pork. For a light and refreshing meal, serve Cowboy Caviar alongside grilled fish or shrimp. Complement the salad with a cold beverage, such as iced tea, lemonade, or a crisp white wine. Additionally, you can serve it with a variety of side dishes like cornbread, coleslaw, or a fresh green salad.

Frequently Asked Questions

Can I make this salad ahead of time? Yes, you can prepare Cowboy Caviar a few hours ahead of time. Just make sure to keep it refrigerated and give it a good stir before serving to redistribute the dressing.
How long can the salad be stored in the refrigerator? The salad can be stored in the refrigerator for up to 3 days. However, the avocados may start to brown slightly over time.
Can I use canned corn instead of frozen? Yes, canned corn can be used as a substitute for frozen corn. Just make sure to drain and rinse it well before adding it to the salad.
What are some alternative dressings that can be used? If you want to switch up the dressing, you can try a balsamic vinaigrette, a lemon herb dressing, or even a creamy avocado dressing for a different flavor profile.

Ingredients

2 ripe avocados, diced
1 ½ cups frozen sweet corn, thawed (or use directly from the freezer if serving immediately)
⅓ cup finely chopped cilantro
⅓ cup red onion, diced
1 jalapeno pepper, seeds removed and finely diced
1 bell pepper, diced (any color)
3 Roma tomatoes, seeds removed and diced
15 oz black beans, rinsed and drained
15 oz black-eyed peas, rinsed and drained
Tortilla chips for serving

Dressing

⅓ cup olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder

Instructions

Combine the diced avocados, sweet corn, chopped cilantro, red onion, jalapeno, bell pepper, tomatoes, black beans, and black-eyed peas in a large mixing bowl. Mix thoroughly to ensure all ingredients are evenly distributed.

In a separate smaller bowl, whisk together the olive oil, fresh lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder until the dressing is well-blended.

Pour the prepared dressing over the salad ingredients and toss everything together until well-coated with the dressing.

Refrigerate the salad until ready to serve. If not serving immediately, remember to toss the salad again before serving to redistribute the dressing. Serve with tortilla chips for a delightful crunch.