Best Cowboy Caviar Super Whip up quickly and easily And can be enjoyed as a dip with tortilla chips or served as a side dish. one with Zesty lime and smoky chipotle dressing, this recipe is perfect for potlucks or BBQ. This delicious summer appetizer is a real one The crowd is happy!
With 1000’s of cowboy caviar recipes on the internet (also called Texas caviar), why do I think this is the best? It’s all dressing! Unlike some recipes that use bottled Italian dressing (which is a bit gross in my opinion), my recipe uses a super simple to make homemade dressing with fresh lime juice, smoky chipotle peppers and garlic for the biggest flavor! Trust me when I say, this version is truly the best!
You can enjoy cowboy caviar as a fresh salsa with tortilla chips (my favorite way), or as a side dish in a black bean salad, or you can also spoon it into grilled tofu, seitan, or other vegetarian meat options for a little color. And increase the taste!
Ingredients:
Cowboy caviar is a very flexible recipe. If you don’t have the exact ingredients I listed here, there are some alternatives:
Beans: I used black beans and black-eyed peas but you could try subbing pinto beans, kidney beans, or cannellini beans.
Tomatoes: I used Roma tomatoes but you can also use cherry or grape tomatoes.
Avocado: The lime in the dressing will keep the avocado fresh in the salad, but you can leave it out if you like or add it before serving.
Frozen Corn: I used frozen corn because I always have a bag in the freezer but you can also sub canned corn. Or use fresh corn on the cob, using a sharp knife to simply cut and shred the cooked corn.
Red Chilli Bell: I used red because it’s my favorite, but you can also add orange, yellow, or green bell peppers.
Red Onion: It is not only beautiful, but also very tasty. Add a sweet white onion or green onion if needed.
Coriander: Omit if you don’t like it or try subbing with fresh parsley.
Jalapeño and Chipotle Chili: This recipe makes a huge salad so even with a jalapeño and two chipotle peppers I don’t find it spicy at all. If you don’t like spices, feel free to omit them, or start with just one chipotle pepper and add more to taste if needed. On the other hand, if you like spice, add more!
How to make the best cowboy caviar:
Add black beans, black-eyed peas, tomatoes, corn kernels, bell pepper, onion, cilantro, and jalapeño to a large bowl.
In a small bowl or measuring cup, whisk together all dressing ingredients, oil, lime juice, chipotle pepper, garlic, agave, salt, and smoked paprika. Pour the dressing over the vegetables and toss well.
Serve immediately with tortilla chips or store in an air-tight container in the refrigerator for up to 5 days. Toss again just before serving.
The best cowboy caviar is:
- Exploding with fresh summer flavors
- Very quick and easy to whip up
- Perfect for barbecues or potlucks
- Works as a snack or side dish!
More delicious vegan dip recipes:
Vegan Spinach Artichoke Dip
Whip up easy vegan feta dip
Vegan Ranch Veggie Dip
Easy Vegan Tzatziki
Buffalo Tofu Dip
Vegan Caramelized Onion Dip
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram or follow me on Facebook.
Hungry!
Sam Turnbull
The best cowboy caviar
Very quick and easy to whip up and can be enjoyed as a dip with tortilla chips or served as a side dish. With a zesty lime and smoky chipotle dressing, this recipe is perfect for a potluck or barbecue. This delicious summer appetizer is a real crowd pleaser!
Serving: 8 – 10 servings
Calories: 279kcal
material
- 1 19oz can black beans drained and rinsed
- 1 19oz can Black eyed peas drained and rinsed
- 2 – 3 Roma tomatoes to cut
- 2 avocados to cut
- 1 ½ the cup Frozen corn (will melt into the mixture)
- 1 Red pepper bells to cut
- 1 the middle red onion to cut
- ½ the cup Fresh coriander leaves to cut
- 1 jalapeño finely minced (optional for seasoning)
For the Chipotle Dressing:
- 3 table spoon light oil (eg vegetable or canola)
- 3 table spoon Lemon juice
- 1 – 2 Chipotle peppers in adobo sauce minced meat
- 2 cloves garlic Minced or pressed
- 2 teaspoon agave
- ¾ teaspoon salt
- ¼ teaspoon Smoked paprika
- Tortilla chips for serving
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instructions
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Add black beans, black-eyed peas, tomatoes, avocado, corn, bell pepper, onion, cilantro, and jalapeño to a large bowl.
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In a small bowl or measuring cup, whisk together all dressing ingredients, oil, lime juice, chipotle pepper, garlic, agave, salt, and smoked paprika. Pour the dressing over the vegetables and toss well. Serve immediately with tortilla chips or store in an air-tight container in the refrigerator for up to 5 days. Toss again just before serving.
Comment
Oil Free: To make an oil-free sub oil for aquafaba or vegetable broth.
nutrition
Worship: 1Servings without chips (recipe makes 8 servings) | Calories: 279kcal | Sugars: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fats: 4g | Monounsaturated Fat: 6g | Trans fats: 1g | Sodium: 337mg | Potassium: 682mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 3mg