Description
Cowboy caviar once went viral on TikTok, and for good reason! This easy 15-minute cowboy caviar recipe is filled with black beans, black-eyed peas, fresh veggies and summery Southwestern flavor. I promise that one chip won't be enough...you'll be dipping until it's gone!
Ingredients
Units
Scale
The Cowboy Caviar:
- 3 bell peppers (one red, one yellow and one orange), stem and seeds removed, finely diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can black eyed peas, drained and rinsed
- 1/2 large red onion, diced
- 4 green onions, diced
- 2 jalapeños, stems and seeds removed, finely diced
- 1 yellow mango (Ataulfo mango variety ideally - or sub peach or pineapple)
- 1 cup frozen or roasted yellow corn*
- 1 cup packed fresh cilantro, large stems removed, leaves chopped
- 1 large ripe avocado, diced (add just before serving)
- 1 cup vegan feta cheese, crumbled (or vegan cojita cheese)
- 1 cup sliced black olives
- optional add-in: jarred sweet and spicy jalapeño slices, diced
The Dressing:
- 1/4 cup extra virgin olive oil
- 4 large juicy limes, juiced
- 2 tablespoons pure maple syrup
- 2 large garlic cloves, minced
- 1 tablespoon taco seasoning
- 2 teaspoons fine salt
Instructions
- Add all cowboy caviar ingredients to a large mixing bowl. Set aside.
- Add all dressing ingredients to a mason jar and shake well to combine. Pour over the cowboy caviar and mix well.
- Enjoy immediately with chips. You can also serve in tacos/wraps/burritos, on salads or on toast.
Notes
*I'm allergic to corn so I leave this out but the classic dip calls for it.
This dish is even better served cold! Refrigerate for 2-3 hours if possible. This will also allow the flavors to continue to blend together.
Store leftovers in an airtight container in the refrigerator and use within 4 days. Toss well before enjoying.
- Prep Time: 15
- Category: Appetizer
- Cuisine: Southwest