Cowboy Caviar

Jackie Barrell
by Jackie Barrell
15 Servings
20 min

I first found this recipe on the Pioneer Woman’s website many years ago and it’s been a favorite of my whole family ever since, it can be put together literally in minutes, made days ahead and stays for up to a week in the fridge, but you won’t need to do that because there’s never any leftovers!

you can use all fresh ingredients like I did in this photo such as fresh corn cut off the cob and freshly diced tomatoes from our garden, but if you don’t have leftover corn on the cob or a garden with fresh tomatoes. This recipe works just as well with canned ingredients and I’ll show you how to make it here.

Three canned goods you probably already have in your pantry

I take a colander and pour the black beans and the corn in it and rinse thoroughly until the black bean water runs clear, then place in a large mixing bowl and add the can of diced tomatoes with the juice

Dice 1/4 to 1/3 cup purple onion and add to the mix

It gets prettier and prettier with every ingredient addition

Dice 1/2 cup fresh cilantro

And add to the bowl

add to the mixture 1/4 cup olive oil

1/4 cup red wine vinegar, I like a little bit more thank 1/4 cup and usually just give it another splash or two

2 tablespoons minced garlic

3/4 teaspoons salt, the juice of one lime, 1 teaspoons cumin and hot sauce to your liking, the pioneer woman’s recipe doesn’t call for hot sauce but I like a few splashes

Mix everything well and right before serving you add these beauties

Cube them up and add to the mix, I add between 3 and 4

Multigrain Scoops are the only chip I serve this with, they’re perfect

I must warn you that this is very addicting and you may find yourself making it all summer long!

Recipe details
  • 15  Servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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Ingredients
For the dip
  • One 15 oz can of sweet corn drained
  • One 15 oz can black beans rinsed thoroughly
  • One 10 oz diced tomatoes with green chilis, don’t drain these
  • 1/4 cup diced purple onion
  • 1/2 cup diced cilantro
  • 2 Tbs minced garlic
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 3/4 tsp sat
  • juice of one lime
  • 1 tsp cumin
  • hot sauce to your liking
  • 3-4 ripe avocados
  • One bag multigrain Tostitos
Instructions
To make the dip
Add everything except the chips and avocados in a large mixing bowl and mix together, right before serving add the diced avocados, serve with chips
Tips
  • Add everything except the chips and avocados in a large mixing bowl and mix together, right before serving add the diced avocados, serve with chips
Jackie Barrell
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