Want an easy as pie to make a dip with eye-poppin’ every color of the rainbow flavor? Try our delicious Garden Fresh Cowboy Caviar; it’s great as an appetizer, game day treat, or just to eat for a fresh dose of yummy goodness!
Garden Fresh Cowboy Caviar
Sometimes you have to change things up a bit and go for the gold. And making our super delicious Garden Fresh Cowboy Caviar is one way to add a tasty splash of color to your next backyard barbecue.
We’re rustling up the freshest dip this side of the farmer’s market!
This kinda-sorta salad but more like a dip side piece is literally bursting with all kinds of color-drenched flavor and your taste buds won’t know what to do with themselves. It is similar to our Sweet Corn Pico de Gallo we shared last year. It’s like someone emptied the whole garden into a bowl, added a bit of sunshine and said, “You’re welcome!” And to be honest, it’s not too far from the truth. Then there are all of the healthy-ish aspects of this dish; this is a very real no guilt goldmine!
Eating the rainbow never looked so good!
This is summer eating at its finest! There are black-eyed peas and black beans in there, avocado, fresh cilantro, cherry tomatoes, green, red and yellow bell peppers, cucumber, jalapeños peppers, red onion, sweet corn kernels, and the whole thing is drizzled with quality extra virgin olive oil, and seasoned with flaky sea salt. As an afterthought, I speckled a bit of freshly cracked black peppercorn on top to show off.
You’re gonna need more tortilla chips for this big bad bowl of flavor bomb goodness!
So, if you are into foods that not only look good but taste like a million and one dollars, then this is the perfect bowl of yum for you to make! And a bonus, your friends and family will more than likely thank you!
I once heard that the best things in life come in bowls. That’s probably true.
How to make Cowboy Caviar
Ingredients:
- 1 can black-eyed peas, rinsed
- 1 can black beans, rinsed
- 1 cup of fresh sweet corn cut off the cob or 1 can of whole kernel corn
- 2 avocados, cut into cubes
- 1 medium sweet red onion, chopped
- 1 cucumber, chopped
- 8-10 cherry tomatoes, cut in half
- 1 small of each green, red, and yellow bell peppers, chopped
- 2 jalapeños peppers with the seeds removed and chopped
- 2 tablespoons extra virgin olive oil
- 1/2 lime, freshly squeezed juice
- flaky sea salt to taste
- freshly cracked black peppercorns to taste
Directions:
- Thoroughly rinse the black-eyed peas and the black beans and drain off the excess water using a colander.
- Into a large bowl add the following prepared veggies plus the avocado: sweet red onion, corn, cucumber, green, red, and yellow bell peppers, and the jalapeños peppers.
- Drizzle two tablespoons of E.V.O.O. and fresh lime juice over the veggies.
- Fold in the drained black-eyed peas and black beans.
- Scatter in the chopped cilantro, avocado, and cherry tomatoes.
- Season with flaky sea salt and freshly cracked black peppercorns to taste.
- Gently mix.
- Serve with crispy tortilla chips.
Garden Fresh Cowboy Caviar
Ingredients
- 1 can black-eyed peas rinsed
- 1 can black beans rinsed
- 1 cup of fresh sweet corn cut off the cob or 1 can of whole kernel corn
- 2 avocados cut into cubes
- 1 medium sweet red onion chopped
- 1 cucumber chopped
- 8-10 cherry tomatoes cut in half
- 1 small of each green red, and yellow bell peppers, chopped
- 2 jalapeños peppers with the seeds removed and chopped
- 2 tablespoons extra virgin olive oil
- 1/2 lime freshly squeezed juice
- flaky sea salt to taste
- freshly cracked black peppercorns to taste
Instructions
- Thoroughly rinse the black-eyed peas and the black beans and drain off the excess water using a colander.
- Into a large bowl add the following prepared veggies plus the avocado: sweet red onion, corn, cucumber, green, red, and yellow bell peppers, and the jalapeños peppers.
- Drizzle two tablespoons of E.V.O.O. and fresh lime juice over the veggies.
- Fold in the drained black-eyed peas and black beans.
- Scatter in the chopped cilantro, avocado, and cherry tomatoes.
- Season with flaky sea salt and freshly cracked black peppercorns to taste.
- Gently mix.
- Serve with crispy tortilla chips.
Notes
Nutrition
Barb Link says
This looks fabulous! But I don’t see any mention of the corn that I see so vibrantly in the picture. Is it fresh corn? Or canned? Frozen? And how much? Thanks!
T Worthey says
Hi, Barb. I used 1 cup of fresh sweet corn cut off of the cob, but you can use canned or frozen corn kernels as well. I hope this helps.