Best Cowboy Texas Caviar Recipe
Easy Cowboy Caviar Recipe
Looking for a great tasting recipe that works great as a side dish or as a dip? My Cowboy Caviar aka redneck caviar recipe is perfect. It is easy to make and tastes amazing. Perfect for picnics, potlucks, and get-togethers.
- There are lots of ways to customize this dish! Use any combination of beans you like. You could also add or sub in kidney beans, great northern beans, butter beans, navy beans, chickpeas, or even Lima beans.
- Substitute canned diced pimentos for the jalapeños if preferred.
- Hominy or white corn can be used in place of sweet yellow canned corn.
- Want to add some color and texture to the mix? Add diced tomatoes, canned sliced black olives, diced avocado, or any combination of the three.
- Substitute chopped cilantro for the parsley or add it in for a blast of southwest-style flavor.
- If you don’t want to make your own dressing, or want a lower sugar or more savory option, you can use a bottle of Italian dressing instead.
- This concoction tastes even better after sitting, when the dressing has marinated the beans & veggies and the flavors have melded together. For best results, prepare 24 hours in advance of serving.
- When stored covered in a refrigerator, this cowboy caviar will last for up to five days.
Cowboy Caviar is a flavor-packed dish filled with fresh ingredients and Mexican flavors. This recipe is from the 1940s, and is a favorite at social events across the Southwest, and seems to show up in some version at most pot lucks, dinner’s or gatherings, everywhere. It’s usually an empty bowl by the end of the event, and it’s a great way to incorporate lots of fresh vegetables and beans into your diet, dressed up with a sweet spicy dressing and crunchy chips. This will surely go in your favorites for parties and get-togethers. It’s a great appetizer, or starter as well.
Cowboy Caviar
Ingredients
- ¼ cup olive oil
- ¼ cup white vinegar
- ½ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can black beans drained & rinsed
- 1 can cannellini beans drained & rinsed
- 1 can black eyed peas drained & rinsed
- 1 can red beans drained & rinsed
- 1 can pinto beans drained & rinsed
- 1 can sweet corn drained
- 1 bell pepper chopped
- 1 jalapeño pepper diced small
- ½ medium red onion chopped
- 2 tablespoons chopped fresh parsley
- Tortilla chips for serving
Instructions
- First, make the dressing. Combine the oil, vinegar, sugar, salt, and pepper in a medium saucepan on the stove.
- Bring the mixture to a boil, then reduce to a simmer.
- Stir until the sugar has dissolved completely, then remove from heat and cool to room temperature.
- In a large mixing bowl, combine the remaining ingredients.
- Pour the cooled dressing over the bean mixture and toss to coat.
- Cover and refrigerate until ready to serve. Serve with tortilla chips.
