Cowboy Caviar is our new obsession. It’s basically the cooler sibling of bean salsa. This summer I’ve made it my personal goal to make sure we always have some in the fridge waiting to be eaten. This recipe is as easy as it is delicious so give it a shot. I promise you won’t be disappointed.
Cowboy Caviar
One of my all-time-favorite summertime appetizers! Everyone always raves about this recipe. Give it a try and share it with your friends!
Prep Time 15 minutes
Refrigerate 1 hour
Servings 8 servings
Ingredients
- 1/3 cup White wine vinegar
- 1/3 cup Olive oil
- 1 tsp Chili powder
- 1 tsp tsp Salt
- 1/3 cup cup Sugar
- 15 oz canned Black Beans
- 15 oz canned Black-eyed Peas
- 1 handful Cilantro
- 11 ounces canned Corn
- 2 bell peppers any color combination is fine. I prefer red and orange
- 1 Red onion
- a few Roma tomatoes I don't love raw tomato so I only use 1 or 2
- Optional: 4.5 oz can of chopped green chilies OR 1 jalapeño
Instructions
-
Grab a big ole' bowl and whisk together the white wine vinegar, olive oil, chili powder, salt, and sugar.
-
Rinse and drain the black beans, black-eyed peas, and corn. Add to the above mixture.
-
Now it's time to chop up the cilantro, bell peppers, red onion, and tomatoes. Mix the chopped vegetables and herbs with rest of the ingredients from above.
-
If you can stand it, refrigerate the cowboy caviar for an hour or longer for best results. However, it's pretty tasty immediately if you haven no patience like me. Serve with tortilla chips.
The best!! I have personally tried this one and I am officially addicted. I will be making this for my upcoming trip to the lake and I can’t wait for everyone to freak out over the flavor!
Love you gal!!