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Easy Cowboy Caviar (Texas Caviar) | Tasty
Cowboy Caviar is the wholesome, no-cook dip that's perfect for a crowd — whether you're heading to a cookout, game day, or just need a quick weeknight snack. Packed with black beans, black-eyed peas, crisp bell pepper, and fresh cilantro all tossed in a tangy lime-cumin dressing, it's hearty enough to stand on its own and totally irresistible scooped onto tortilla chips. Dice up some creamy avocado right before serving for extra richness, and you've got a colorful, flavor-packed dish that comes together in just 15 minutes. Make it ahead and let it chill in the fridge — it actually gets better as it sits.
Rezept
Zubereitungszeit ca. 15 MinutenVorbereitung ca. 15 Minuten
Zutaten:
- 3 medium tomatoes, diced (about 1 1/4 cups)
- 1 red or orange bell pepper, diced
- 1 jalapeño, seeded and diced
- 1 red onion, diced
- 1 ½ cups canned black beans, drained and rinsed
- 1 ½ cups canned black-eyed peas, drained and rinsed
- 1 (15-ounce) can sweet corn, drained
- ½ cup fresh cilantro, roughly chopped
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1 ½ tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 2 avocados, diced
- tortilla chip
Arbeitsschritte:
- In a large bowl, stir together the tomatoes, bell pepper, corn, black beans, black-eyed peas, jalapeño, red onion, and cilantro.
- In a medium bowl, whisk together the olive oil, lime juice, red wine vinegar, sugar, cumin, garlic powder, black pepper, and salt until emulsified. Pour the dressing over the salsa mixture and stir with a large spoon until everything is evenly coated.
- Refrigerate until ready to serve. Just before serving, add the diced avocado and gently stir to incorporate. Serve with tortilla chips. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Enjoy!
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