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. 

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!

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.

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!

How to make Cowboy Caviar

Ingredients:

• 1 can black-eyed peas, rinsed
• 1 can black beans, rinsed
• 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:

1. Thoroughly rinse the black-eyed peas and the black beans and drain off the excess water using a colander.
2. Into a large bowl add the following prepared veggies plus the avocado: sweet red onion, cucumber, green, red, and yellow bell peppers, and the jalapeños peppers.
3. Drizzle two tablespoons of E.V.O.O. and fresh lime juice over the veggies.
4. Fold in the drained black-eyed peas and black beans.
5. Scatter in the chopped cilantro, avocado, and cherry tomatoes. 
6. Season with flaky sea salt and freshly cracked black peppercorns to taste.
7. Gently mix.
8. Serve with crispy tortilla chips. 

Garden Fresh Cowboy Caviar 

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Homemade dip with black-eyed peas, black beans, avocado and lots of yummy veggies galore. All of the ingredients are raw with the exception of the kernels of sweet corn. The sweet corn is sautéed using a tbsp of extra virgin olive oil and a tbsp of unsalted butter. The butter is optional. The dip is finished with chopped cilantro, cherry tomatoes cut in half, and a squeeze of fresh lime juice. Add flaky sea salt and freshly cracked black peppercorns to taste. Serve with crispy tortilla chips.

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Ingredients

• 1 can black-eyed peas, rinsed
• 1 can black beans, rinsed
• 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
• 3 tablespoons extra virgin olive oil
• 1/2 lime, freshly squeezed juice
• flaky sea salt to taste
• freshly cracked black peppercorns to taste

Instructions

1. Thoroughly rinse the black-eyed peas and the black beans and drain off the excess water using a colander.
2. Into a large bowl add the following prepared veggies plus the avocado: sweet red onion, cucumber, green, red, and yellow bell peppers, and the jalapeños peppers.
3. Drizzle two tablespoons of E.V.O.O. and fresh lime juice over the veggies.
4. Fold in the drained black-eyed peas and black beans.
5. Scatter in the chopped cilantro, avocado, and cherry tomatoes. 
6. Season with flaky sea salt and freshly cracked black peppercorns to taste.
7. Gently mix.
8. Serve with crispy tortilla chips.

Notes

This dip can also be served as a salad course, also feel free to omit and add the veggies you like. Enjoy!