Cowboy Caviar

This wonderful bean snack recipe was submitted by HBHW reader Neita.

  • 2 (15oz) cans black beans, rinsed
  • 1 (17oz) can whole kernel corn, drained
  • 2 large tomatoes,chopped
  • 1 large avocado, diced
  • 1/2 red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • Dressing:
  • 1 Tablespoon red wine vinegar
  • 3-4 Tablespoons lime juice
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Combine all ingredients in bowl. Cover and chill. Garnish with avocado slices or cilantro sprigs. Serve with tortilla chips. Serves 24

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Comments

  1. Marsha says

    I cannot wait to try the recipe for Cowboy Caviar! It sounds like a good thing to eat on a hot day here in Florida! All you need with it are some club crackers (I really like the brand Wal-mart has–they’re called Crackles–and they’re better and cheaper than the original Club Crackers!!), and a tall glass of iced tea! I’ll let you know how it is as soon as I can make up a batch!

    Marsha
    Dunnellon, FL

  2. Alice says

    I’ve used this recipe often, except called it “Texas Caviar” and substituted black eye peas instead of black beans. One delicious way to get people to eat their black eye peas on New Years Day!!

  3. Dawn says

    I stumbled upon a similar recipe, also called Cowboy Caviar, last summer and before long EVERYONE in my small town was making it. It makes a lot (like you could make 1 batch and take it to 2 functions) and I serve it with tortillas chips. Here is my variation:

    Cowboy Caviar

    Ingredients:
    ¾ Cup vegetable oil
    1 Cup cider vinegar
    ½ Cup sugar
    1 red onion, diced
    1 green pepper, diced
    1 yellow pepper, diced
    1 red pepper, diced
    1 can (12 oz.) shopeg corn, drained and rinsed
    1 can (12 oz.) pinto beans, drained and rinsed
    1 can (12 oz.) black eyed peas, drained and rinsed

    Directions:
    1. Boil the oil, vinegar and sugar, and let it cool.
    2. Dice the onion and the peppers.
    3. Drain and rinse the corn, pinto beans and the peas.
    4. Mix all together.
    5. Refrigerate several hours or overnight before serving.

  4. sarah says

    I like this one because it does not have tomatoes in it. I cannot tolerate anything with tomatoes. I have thought of putting shredded cheese in it also.

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