This easy recipe for Cowboy Caviar is fun, fresh, colorful, and endlessly adaptable. It makes a great dip, salad, side dish, or even a topping for grilled meats. Always a potluck favorite!
Servings 12 (1 cup) servings
- 1/2 cup olive oil
- 1/4 cup granulated sugar or to taste, see notes
- 1/4 cup white wine vinegar
- 1 teaspoon chili powder
- 1 teaspoon Salt
- 1 pound Roma tomatoes seeded and diced
- 1 (15 ounce) can black-eyed peas drained and rinsed
- 15 ounces black beans drained and rinsed
- 11 ounces sweet corn
- 1 red onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 cup fresh cilantro or fresh parsley, chopped, from 1 bunch
In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.
Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill until serving time.
- Sugar: Please feel free to reduce the amount of sugar or omit it entirely. If you want to reduce it, mix the dressing with just a tablespoon of sugar to start, taste it, and go from there.
- Extra sweet corn: Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
- Dried beans: Cook each bean variety separately, as cooking times may vary depending on size and age of the dried bean. You need to cook 1/2 to 3/4 cup of dried beans for every 15-ounce can of beans the recipe calls for.
- Vinegar: Use apple cider vinegar or red wine vinegar if that's what you have.
- Onions: 1 white, yellow, or sweet onion, or a bunch of green onions may be substituted for the red onion.
- Avocado: Avocado is good with everything. The avocados may darken over time, so the salad may not last as long in the refrigerator.
- Spicy: Add a few chopped seeded jalapeños or serranos to the salad for a little kick.
- Italian dressing: If you want to use Italian dressing (many readers have) just don't make the vinaigrette in this recipe. Start with using about 1 cup of dressing, taste it, and see if you think you need more.
Calories: 185kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 336mg | Fiber: 5g | Sugar: 7g | Vitamin A: 872IU | Vitamin C: 28mg | Calcium: 20mg | Iron: 1mg