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Cowboy Caviar Recipe

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This recipe for Cowboy Caviar is from The Castillejos Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 Roma tomatoes, seeds removed, diced
2 ripe avocadoes diced
1/3 cup red onion diced
15 oz. black beans, rinsed and drained
15 oz. black eyed peas, rinsed and drained
1½ cups frozen sweet corn thawed (can add it to the salad frozen unless eating it
immediately)
1 bell pepper, diced (can use ½ green and ½ red for color)
1 jalapeño pepper, seeds removed, diced into very small pieces
⅓ cup cilantro, finely chopped

Dressing:
⅓ cup olive oil
2 tbsp. lime juice, fresh preferred
2 tbsp. red wine vinegar
1 tsp. sugar
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
Directions:
Directions:
1. Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeño pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are
well-combined.

2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper and garlic powder.

3. Pour dressing over other ingredients and stir/toss very well.

4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.
Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
A simple dip or side dish that can be thrown together in under 15 minutes.
Gather all ingredients before beginning to make the recipe.

 

 

 

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