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Cowboy Caviar

August 7, 2015 By Angie Trusty

Cowboy Caviar

Great served with chips as an appetizer or as a salad.
Jerry and I first tried Cowboy Caviar (aka Texas Caviar) at least 20 years ago at a restaurant.  The next day, I made a batch at home and it was a big hit.   My cousin, Tara, invited us over for her daughter’s 2nd birthday last week.   I thought this would be a perfect dish to serve with her taco buffet.  My version is lighter than most.  Instead of using a heavy based Italian dressing, I use freshly squeezed lime juice.  I’ve been asked to share the recipe several times and I thought I would share it on my blog too.  Enjoy!

Cowboy Caviar

Cowboy Caviar

Cowboy Caviar
 
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Prep time
15 mins
Total time
15 mins
 
Great served with chips as an appetizer or as a salad.
Author: Angie Trusty
Serves: 6 cups
Ingredients
  • 2 15 ounce cans black beans, drained and rinsed
  • 1 15 ounce can corn, drained
  • 1 cup red onion, diced
  • ½ cup jalapeno pepper, diced
  • ½ cup cilantro, chopped
  • ½ cup fresh lime juice
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon ground cayenne (more or less to taste)
  • salt & pepper to taste
Instructions
  1. Combine all ingredients in a large bowl.
Notes
Last time I made this, instead of using the ground cayenne and salt, I substituted 1 teaspoon Lawry's Fire Roasted Chile & Garlic.

Will keep for about 3 days covered in the refrigerator.
Nutrition Information
Serving size: ½ cup
3.3.3077

 

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Filed Under: Appetizer, Recipes, Salad Tagged With: Beans, corn, featured, peppers

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Welcome to White River Kitchen, a site I created to share delicious recipes, reviews & ideas centered around food. I'm Angie Trusty, a wife, mother of 3 daughters, REALTOR, CPA and food blogger. I've lived on the White River in Indianapolis, IN for over 28 years. I love to spend time with my family, great friends, traveling and cooking. Read More…

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