Cowboy Caviar

Cowboy Caviar

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:

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

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Comments

  1. This is how we do it in Texas!! Here is my Texas Longhorn Caviar Recipe... Similar yet very different. We make a double batch, and cannot stop eating until it's gone... ADDICTING!!! 4 cups cooked black eyed peas (or 2 cans drained and rinsed) 1 Can Rotel (I know... CANNED. But Rotel is just so good. I have made it without though! Just add extra pepper and tomato) 5 Roma tomato (seeded and diced) 6 Scallions thinly sliced 4 Cloves Garlic minced Handful of chopped cilantro (I just use the whole darn bunch! I LOVE cilantro!!) 1 Jalapeno minced WITH seeds. We think it needs the heat down here!! Juice of 1 Lime 1 Tablespoon Olive Oil 2 Tsp. Cumin Slat and Pepper to taste Mix all and let sit at least 30 minutes (good luck holding off a whole 30 minuts!) Serve with tortilla chips and enjoy!!

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