Cowboy Caviar, or called Texas Caviar in some regions, is a summer staple recipe for our family. It's easy to put together, full of protein and vegetables and packs a delicious flavor. Serve Cowboy Caviar at your next picnic lunch with tortilla chips or top your burgers with the flavorful concoction next time you barbecue.
The hearty recipe takes on many variations depending on who's making it. What I love is that it can be different every time you put it together, depending on what ingredients you have readily available. I'm sharing my version of Cowboy Caviar, which utilizes a mixture of fresh produce and herbs you can likely find in your summer season garden or local farmer's market, as well as canned ingredients for fast fixing.
Making this popular dip in the off-season? You can substitute any of the ingredients with canned or frozen items as well-either way it tastes delicious and your friends will all be asking for more.
Ingredients
- 2-3 medium Tomatoes, diced
- 1 medium Red Onion, diced
- 3-5 Green Onions, diced
- 1 small Jalapeno, minced
- 1/2 cup Fresh Cilantro, chopped
- 1 Garlic Clove, minced
- 1 4 oz can Green Chiles, chopped
- 1 15.5 oz can Black Eyed Peas
- 1 15 oz can Black Beans
- 1 15 oz can Corn
- 1/4 Lime, juiced
- 2 tablespoons Italian Dressing
- Sea Salt & Cracked Pepper to taste
- 1 Avocado, diced (optional)
Directions
Open and rinse all canned ingredients-green chiles, black-eyed peas, black beans and corn. Let them drain as you prepare the rest of the ingredients to ensure excess liquid is removed.
Prepare the first six fresh ingredients-dicing, chopping, etc. Dump all ingredients into a large mixing bowl. After the canned items have drained, stir them into the fresh cut ingredients.
Squeeze a 1/4 Lime on to the mixture and stir in Italian dressing. Season to taste with sea salt and fresh cracked pepper. Let the mixture stand in the refrigerator for at least an hour for best flavor.
Note: Optionally, add avocado right before serving.
Enjoy!
