Here’s a simple recipe I like to bring along to BBQs with a bag of tortilla chips. My kids both like this as an after school snack and the HH likes when I throw it on some leftover chicken in his lunch. It’s like the jack of all recipes. I’m not sure where it got its name, but I think I’d choose this over nasty regular caviar any day!
Cowboy Caviar Recipe
Ingredients
Scale
- 1 {15 oz} can corn
- 1 can black beans
- 2 avocados (, peeled, pitted and cubed)
- 2/3 cup cilantro (, finely chopped)
- 8 green onion stalks (, sliced)
- 6 tomatoes (, diced)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic (, minced)
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon cumin
Instructions
- In a small bowl, combine all dressing ingredients and set aside. In a medium mixing bowl, combine all salad ingredients. Pour dressing over corn mixture and carefully toss to combine. Serve with chips or over chicken.
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Cecily says
This sounds awesome, I can’t wait to try it! I do have to disagree with you about regular caviar being nasty though, I love it. Although, I love kale too. 😉
Terri A says
Love to try this! But I am allergic to corn… Is there a substitution you can suggest?.. Without losing it’s taste.
Heather says
I make something similar:
1 ripe avacado
1 pint cherry tomatoes, halved
1 small can Green Giant niblets sweet corn (drained) OR 2 ears corn on the cob grilled and taken off the cob
(Have made also with black beans added)
Marinade:
Juice of 1 lime
1 TBSP Honey
3 TBSP Vegetable Oil
2 TBSP fresh cilantro
1 clove garlic
salt/pepper to taste
*whisk together, toss lightly with above ingredients and allow to marinate 15-60 min
Melissa says
Ha! I make almost the exact same thing as my go to dish to bring to BBQs with a bag of chips. In fact, I made it twice in the last week – I personally LOVE lime, especially with cilantro, so I use half red wine vinegar and half fresh lime juice in the dressing, and I dice up some red and green bell pepper into the salad and use red onion instead of green onion, but almost identical to yours – I sort of “made up” this recipe a couple summers ago after trying a couple black bean/corn salsas that just didn’t cut it or seem fresh and zesty enough. I agree with you, this is always a crowd pleaser – the rare occasions that there are leftovers, it tastes even better the next day with the flavors melded together 🙂
Laura says
Hey Mavis!
Here’s a twist- we in the South(Alabama) have Texas caviar!
Take a can of shoe peg corn -drain &rinse
Can of black beans- drain &rinse
Can of purple hull peas- drain&rinse
One bell pepper diced up
Can of rotel( original, mild, or hot)
Cup of zesty Italian dressing-
Throw it all in a bowl and mix up. Let the flavors mingle overnight if possible!
Eat with tortilla chips—- Yummy!!!!
Sue Morgan says
Oh yum, this sounds too delicious! I know that I’d love it. Going to bookmark it, as my printer decided that it was going to have a tantrum a few days ago, and won’t work now–so I can’t print it out. I have “almost” all the ingredients for it.
Emily says
This is FANTASTIC! I took it to a New Years party and it was a HUGE hit! I ended up sending the link to this page to numerous people. Thanks, Mavis!!
Mavis Butterfield says
Thanks Emily! I’m glad you liked it. 🙂