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This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon
This cowboy caviar is full of big flavors. Serve with scoop chips so you can get the most out of every bite!
Ever find a dip or salsa that you love so much, you eat it by the spoonful? That’s how we feel about cowboy caviar. Sometimes called Texas caviar or corn and black bean salad, the chunky salsa-style dip is full of flavor and veggies. There are plenty of beans, corn, cilantro, tomatoes, garlic, red onion, lime juice and the perfect amount of sweetness to balance it all out. Despite its name, this recipe for cowboy “caviar” is definitely vegetarian.
If you haven’t tried it already, cowboy caviar will be your new favorite recipe—whether you serve it with the best tortilla chips, as a topping for meat or salads, or simply with a spoon.
Total Time
Prep: 15 min. + chilling
Makes 8 ser
Ingredients
  • 1 can (15-½ ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomatoes, finely chopped
  • 1-½ cups fresh or frozen corn
  • ½ cup finely chopped red onion
  • ¼ cup minced fresh cilantro
  • 2 garlic cloves, minced
  • subheading: DRESSING:
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons canola oil
  • 1-½ teaspoons lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon pepper
Steps
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