Cowboy Caviar

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Look whether you call this Texas Caviar of Cowboy Caviar it's so dang good, boos! It's like a chunky salsa got together with a bean salad and made the best chip topping!

Prep Time15

Chill Time20

Total Time35

Course: Appetizer

Cuisine: American

Servings:

Calories: 365kcal

Author: Jocelyn Delk Adams

Equipment

Mixing Bowls

Ingredients

Caviar

15 ounce can black beans drained and rinsed
15 ounce can black eyed peas drained and rinsed
1 ¼ cup prepared pico de gallo
1 cup frozen corn fire roasted
1 medium avocado diced (about 1 cup)

Cilantro-Lime Dressing

2 tablespoons fresh lime juice
¼ teaspoon ground cumin
½ teaspoon granulated sugar
¾ teaspoon kosher salt
2 tablespoons fresh cilantro minced
5 tablespoons extra virgin olive oil

Instructions

In a large bowl toss together caviar ingredients.
In a small bowl or jar, whisk or shake together the dressing ingredients.
Pour the dressing over the caviar ingredients. Let sit at room temperature for at least 20 minutes (or in the refrigerator for longer).
Mix again prior to serving to really incorporate the flavors. Serve with tortilla chips.

Notes

Make It Ahead: Yup, you can prep the caviar ingredients the night before! Wrap them tightly with plastic wrap or store them in an airtight container in the fridge overnight. Then, about 25 minutes before serving, make your dressing and toss it all together. Add the avocado last so it stays fresh and doesn't brown.
Don't Skimp on Quality: For the dressing, use fresh limes and extra virgin olive oil. It's worth it boos, trust me. Those fresh ingredients make a big difference in the flavor.
Let It Chill: This easy cowboy caviar tastes great after 20 minutes of chilling, but if you really want to take it up a notch, let it sit for an hour or two. The flavors really meld together!
Go Fine with the Pico: If you're making your pico de gallo from scratch, chop everything real fine. It'll spread those fresh flavors evenly throughout the caviar.

Nutrition