The Perfect Cowboy Caviar Recipe
on Aug 28, 2011, Updated Jan 13, 2022
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A delicious dip, appetizer, or topping, Cowboy Caviar is bursting with fresh flavors from the garden. Featuring fresh herbs, tomatoes, bean, corn and more, this easy recipe is a great way to use up leftovers. It makes a popular potluck side dish too!
Last week I posted pictures of several of the food dishes we ate! One of them was this Cowboy Caviar. I love this stuff and I made it again today. I am a “by-taste” kind of cook, but today I actually measured out the ingredients so I could share the recipe with you. Here’s my version of Cowboy Caviar:
5 cups diced tomatoes (I like Romas)
1 chopped red onion
4 cloves crushed garlic
3 diced assorted peppers – I used 1 red bell pepper and 2 green (not quite bell – I’m not sure what the heck they are) peppers
1 bunch finely chopped cilantro
2 cups corn
2 cups black beans
1 finely chopped jalapeno pepper (I used the seeds but if you want a milder salsa, remove them first. Also, you might want to wear gloves when you chop spicy peppers so you don’t sting your eyes later…)
1 1/2 – 2 tsp salt
juice from 1 lemon
Mix everything together and let the flavors mingle in the fridge for a couple hours before you eat!I think this would also be quite tasty with one or two diced avocados, but I have not actually tried it with them.
Makes about 12 cups.
Ita-daki-masu as they say in Japan! (Similar to bon app