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Cowboy Caviar Recipe

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Cowboy Caviar image
Jaxon Garcia-Root


This recipe for Cowboy Caviar, by , is from The Secret Ingredient is LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Leyna Garcia


1 (15oz) can black-eyed peas, rinsed and drained well
1 (15oz) can black beans, rinsed and drained well
1 (15oz) can corn, drained
1 green bell pepper, chopped
1 small purple onion, chopped
3 roma tomatoes, seeded and chopped
10 jarred jalapeño pepper slices. diced
⅓ cup chopped cilantro (optional)
1 ripe avocado, diced (optional)

(I don't really measure these ingredients, I just add to taste)

1 T. olive oil
1 T. white wine vinegar
½ lime, juiced
½ teaspoon Dijon mustard
salt and pepper to taste

I also add a little sugar to this mixture, however the recipe does not call for this.

Combine black-eyed peas, bean, corn, jalapeños, onions, bell pepper, tomatoes, and cilantro into a large bowl. In a small bowl whisk together the olive oil, vinegar, Dijon mustard, lime juice, salt, pepper and sugar. Pour over bean mixture. Cover and refrigerate until ready to serve. Just before serving, add avocado and gently stir to combine. Serve with tortilla chips.

Personal Notes:
Personal Notes:
This easy recipe has been a hit at many family gatherings. It is great served as a dip, but can be used as a topping for meat and fish as well. Enjoy!




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