Hangry Cowboy Caviar Recipe
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Our Hangry Cowboy Caviar is like one year too late on the viral trend but always on time for a Freak Nasty callback.
I put my hand upon my chip—when I dip, you dip, we dip.
You dip yours, then I dip mine,
When the dip gets real low—
It’s dip-making time.
PREP TIME
20 mins
COOK TIME
3 mins
SERVINGS
15
Ingredients
Cowboy Caviar Dressing
- 2 Tbsp red wine vinegar
- 3-4 tsp lime juice
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Cowboy Caviar
- (1) 15 oz can black beans, rinsed
- (1) 15 oz can black eyed peas, rinsed
- 2 cups fresh sweet corn, cooked and de-cobbed
- 12 oz tomato medley, quartered
- 2 large avocados, diced
- 1 medium onion, diced
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, finely chopped
- 1/2 cup pickled jalapeños, diced
- Cowboy Caviar Dressing
- Queso fresco, for garnish
COOKING INSTRUCTIONS:
Hangry Cowboy Caviar
Cowboy Caviar Dressing
- In a small bowl, whisk together all ingredients. Set aside (be sure to whisk ingredients immediately before adding to rest of recipe).
Cowboy Caviar
- In a large bowl, combine all ingredients except for queso fresco. Toss until evenly coated with Dressing. Chill until ready for use. Garnish with queso fresco before serving.
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