Cowboy Caviar (Texas Caviar) - A Pinch of Healthy

Cowboy caviar is a quick and easy appetizer that everyone will love, and it is perfect for summer since there is no cooking involved. 😎👏🏻

My mom used to always make a version of this when we were growing up. It was always popular at tailgates, barbecues and pot lucks. Everyone raves about it, and it is super simple to make!

My mom’s version involved store-bought Italian dressing. This is where I took a left turn with my recipe, friends.🤓 I made my own dressing. But I pinkie promise it is suuuuper simple. 💁🏼‍♀️

How to Make Cowboy Caviar

Fist I drain and rinse the peas and the beans, drain the corn and the tomatoes, and place everything in a medium to large mixing bowl.

As for the dressing, I have done it three ways: (1) mixed in its own separate bowl then poured over top, (2) sprinkled over the top with all the other ingredients, then stirred together and (3) mixed together in the large bowl first, then dump everything else on top and stir to combine. For this batch I used method 1, whisking everything together in a separate bowl with a fork and pouring it over top.

My dressing is a combination of avocado oil, lime juice, cumin, oregano, salt and pepper. And that’s it! If you prefer, you can totally substitute my dressing with 1/2 cup of store bought Italian. That is how my mom always made it, and it is good too.

After pouring the dressing on top, I stir well to mix everything up.

Also, I like to add cilantro to my cowboy caviar. But I KNOW there are strong opinions about cilantro out there. 😳 If you follow me on Instagram Story, you’ll remember I polled the audience recently.

Y’all!!!! That poll got the MOST votes out of any poll I have ever done. Y’all are clearly passionate about your cilantro preferences. 😂🤣

I just want to set your mind at ease if you are a cilantro hater. 😆 You can totally leave this out if you prefer. 👍🏻

Side note – you should totally follow along on Instagram, especially stories. I give the most inside scoop over there, plus many peeks behind the scenes.👀 I LOVE Instagram because it is so interactive and fun.

I admit that I use it to amuse myself at times. 😉 Since I work alone in my house, Instagram Stories gets all of my would-be cubicle conversations. You know, all the random stuff you talk about with your coworkers.

Anyway, I digress. Back to the cowboy caviar recipe!

What goes with cowboy caviar?

So what do you serve with cowboy caviar? My number one will always be tortilla chips. Forever and ever, amen. 😍🙏🏻

But here are a few other ways we have enjoyed it:

Basically you cannot go wrong putting cowboy caviar on all the Mexican or Tex Mex food, y’all. Knock yourself out!

How long with it keep?

It will easily last a week in the refrigerator. I may have even kept a batch closer to two weeks, although that is slightly riskier.

Can I freeze it?

Yes, you can freeze it for up to a couple months in an airtight container. When you are ready to eat it, just place it in the fridge for a couple days to thaw. Give it a good stir prior to eating/ serving.

Cowboy Caviar Recipe

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Cowboy Caviar (Texas Caviar)

Cowboy caviar is a quick and easy appetizer that everyone will love, and it is perfect for summer since there is no cooking involved.

Author Marjorie @APinchOfHealthy

Ingredients

• 
  1
  can
  black eyed peas
  15 ounce, drained and rinsed
  


• 
  1
  can
  black beans
  15 ounce, drained and rinsed
  


• 
  1
  can
  sweet corn or shoepeg corn
  15 ounce, drained
  


• 
  1
  can
  tomatoes with green chiles
  10 ounce, drained - I used Rotele
  


• 
  1
  jar
  mild or medium salsa
  16 ounce - I used Sprouts mild organic salsa
  


• 
  1/4
  cup
  chopped fresh cilantro
  (optional)
  

Dressing*

• 
  1/3
  cup
  avocado oil
  (olive oil works too)
  


• 
  juice of 1 lime
  (equals about 1.5 Tablespoons)
  


• 
  1/4
  teaspoon
  oregano
  


• 
  1/4
  teaspoon
  cumin
  


• 
  salt and pepper to taste
  (I used 1/4 salt, 1/8 pepper, FYI.)
  

Instructions

1. 
   

   Mix up the dressing and whisk to combine with a whisk or fork. You can do this in the same big bowl and then add the other stuff on top.

   
   


2. 
   

   Add the rest of the ingredients to a medium to large mixing bowl, and stir well to combine. Adjust salt and pepper to taste preference.

   
   


3. 
   

   Refrigerate leftovers for 1 week, possibly up to 2 weeks.

   
   

Recipe Notes

*You may substitute the dressing with 1/2 cup of store-bought Italian dressing

This makes a BIG batch - approximately 9 cups (36 quarter cup servings). But you'll eat more than one serving, trust me. 😉

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Refrigerate for 1 week. It may last as long as 2 weeks.

Freeze for up to 2 months in an airtight container. To thaw, place in fridge for a couple days, and give it a good stir prior to eating/ serving.

We mostly serve/ eat this with tortilla chips, but here are a few other ways we have enjoyed it:

• Stirred into cooked quinoa and chilled to make an easy quinoa salad 🙌🏻


• Spooned on top of grilled chicken


• On top of grilled fish


• With fajitas


• With any tacos


• On baked sweet potatoes


• With nachos


• On quesadillas


• On tostadas


• In wraps


• Served by itself as a side, like a bean salad

Nutrition Facts

Cowboy Caviar (Texas Caviar)

Amount Per Serving

Calories 43
Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 90mg4%

Potassium 106mg3%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 110IU2%

Vitamin C 2.1mg3%

Calcium 10mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Note: This post originally appeared on A Pinch of Healthy June 20,2018.

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