I made a batch of this cowboy caviar the other day and wondered why it’s been so long since I made the stuff.
Corn, black beans, avocado, tomatoes, green onions, cilantro, garlic and a few other ingredients… Man oh man this stuff is good. And addicting.
The foods we eat. They seem to go in phases, don’t you think?
I told the HH we need to get back into the habit of making cowboy caviar again because you can pretty much have it with anything.
With chips, yes. But alongside scrambled eggs? Even better.
Give me a tortilla, a little rotisserie chicken and a scoop of this stuff and you’ve got a meal on the table in 5 minutes flat.
Not that I’m in a big hurry these days to get dinner on the table in a jiffy, but still. It’s always nice to know you can whip up something fresh in no time flat for dinner.
I’m not sure where it got its name, but if you haven’t tried cowboy caviar yet, do it now! You’ll be so glad you did.
Do you make this at your house too? Do you add anything different? Curious minds want to know.
~Mavis
Print
Cowboy Caviar Recipe
Ingredients
- 1 {15 oz} can corn
- 1 can black beans, drained
- 1 avocado, peeled, pitted and cubed
- 2/3 cup cilantro, finely chopped
- 8 green onion stalks, sliced
- 6 small tomatoes, diced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 3/4 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- 1 teaspoon cumin
- 1 tablespoon lime juice
Instructions
In a medium mixing bowl, toss the corn, black beans, avocado, cilantro, green onions and tomatoes together with a large spoon.
Pour the olive oil, red wine vinegar, garlic, sea salt, pepper, cumin and lime juice over the salad and carefully toss to combine.
Serve with chips or over grilled chicken for an easy appetizer or meal.
Christa H. says
Yum! I also add in some fresh minced jalapeno and some diced fresh mango
Lynn from NC Outer Banks says
I make this side and it is a favorite here as well. It is addictive and so healthy and colorful!
Sometimes I’ve seen recipes for Cowboy Caviar that used black eyed peas instead of black beans, though I prefer the black bean recipe myself.
Denise B says
I love this stuff! I’ve added blueberries to it.
Margo says
I was introduced to grilled zucchini tacos and fell in love with them. Great for a quick vegetarian lunch or dinner with some salsa and queso fresco. But my tastebuds are telling to add some cowboy caviar now instead of the traditional salsa. Thanks for the recipe. Might have to add a jalapeño to it for some extra kick.
Mavis Butterfield says
Grilled zucchini tacos sound like a really good idea!!
Jennifer says
The recipe I use is RoTel, black beans, avocado, corn, cilantro, lime juice, red onions and salt. Dh’s dad LOVED this, so it has been renamed GB Dip, in honor of Granddaddy Bob.
Peggy says
This is yummy for sure, I add in a bit of feta cheese.
Michelle says
Do you think one bunch of cilantro would be enough to yield 2/3 cup, de-stemmed and chopped? Looks yummy!
Mavis Butterfield says
Yes! That is what I used. 🙂
Laura says
Yummy! Must try this. By the way whatever happened to Lisa from Tasmania? Her website wasn’t renewed.
Nancy Settel says
I love cowboy caviar topped on top of a big bowl of roasted tomato soup. So good.
Pamela Sheppard says
I make something similar I adapted/tweaked from a dish a coworker brought in called Grilled Corn and Mango salad. I always try to have a container of it in the fridge to use as a side throughout the week.
Wendy C. says
I make a black bean salad with essentially the same dressing that you have in this recipe, but I add a little chili powder for a kick. Then I use black beans, garbanzo beans, tomatoes, cucumbers, olives, artichoke hearts, corn, red onions, and jicama (if I can find it). My family loves it and it tastes even better on day 2.
Pat says
We like a Tomato-Black Olive Dip. Mix a 12 oz. can of sliced black olives with a couple of diced tomatoes, 3-4 sliced green onions (use the green stems as well), and a 6-oz. can of green chilis. Add 3 tbsp. olive oil, 1-1/2 tbsp. red wine or cider vinegar, and 1 garlic clove diced. Let it marinade awhile. Great with tortilla chips or hearty crackers, like Triscuits. The friend who gave me the recipe 50 years ago said she was told it lasted forever, but it never has a chance to at her house. It’s my summer go-to snack, but I also make it in the winter by substituting a can of diced tomatoes when fresh (with any taste) aren’t available.