This Cowboy Caviar is an amazing and colorful recipe made with black beans, bell pepper, corn, tomatoes and ready in 10 minutes. It is a great dip, salad, or salsa for lunch, dinner, potluck or any other occasions you can think of.
This Cowboy Caviar will become a family favorite because it is so flavorful, hearty, fresh, and appetizing.
You might probably think of pico de gallo when thinking of this cowboy caviar, also known as Texas caviar. But I have to tell you, this is even better, because it is loaded with texture from corn and black beans, yum.
Why this is the best Cowboy Caviar
Fresh and colorful: tomatoes, black beans, corn, bell pepper make not only a great texture, but they really add a wonderful color.
Flavors: garlic, cumin, oregano cumin, red pepper flakes – no better combination than that.
When you add my homemade sauce from red vinegar and olive oil, you will see how simple and seriously great it is.
Step by step pictures make everything doable and even easier, therefore you know the result of the Cowboy Caviar before.
Fast: Let me tell you, it takes 10 minutes and everything is ready for you.
But it is also great to stick in the fridge flavor wise.
What you need for this Cowboy Caviar recipe
Just common ingredients that make an amazing, yet so delicious result:
- Black beans
- Bell pepper
- Red pepper flakes
How to make Cowboy Caviar
Start making the Cowboy Caviar by getting a large bowl and give black beans, corn, bell peppers, onions, chilis, avocados and cilantro to it. Set aside.
Next, in a small bowl or jar, combine olive oil, red vinegar, oregano, cumin, garlic, red pepper flakes. Mix until combined, and give over the vegetables.
Mix all and serve immediately or stick in the fridge for around 1 week.
Tips and variations
Use fresh beans: make sure to cook them properly according to the directions, including the soaking. After cooking, let them cool before using in this Cowboy Caviar.
You can use Italian Dressing, if you like, because it adds great flavor and more creaminess.
This is also great with pasta, rice, or potatoes.
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- 2 15 oz cans black beans, drained
- 1 15 oz can corn, drained
- 1/3 cup onions, finely chopped
- 3 cloves garlic
- 2 tomatoes, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 medium avocados, chopped
- 2 red chilis, finely chopped
- 1/3 cup cilantro, chopped
For the dressing:
- 1/3 cup olive oil
- 2 Tbsp red vinegar
- 3 cloves garlic, pressed
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- salt, pepper to taste
- Start with a large bowl and give black beans, corn, bell peppers, onions, chilis, avocado and cilantro to it. Set aside.
- Next, in a small bowl or jar, combine olive oil, red vinegar, oregano, cumin, garlic, red pepper flakes. Mix until combined, and give over the vegetables.
- Mix all and serve immediately or stick in the fridge for around 1 week.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 400Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 887mgCarbohydrates: 32gFiber: 16gSugar: 4gProtein: 16g