Cowboy Caviar
By the Gracious Vegan
This no-oil recipe for Cowboy Caviar delivers a dip that’s as lovely and colorful as it is delicious. “Cowboy Caviar” or “Texas Caviar” is one of my favorite dish names. I can just hear a cartoon cowboy saying, “This here ‘ca-vee-are’ is fish eggs, pardner? The hell I’m going to eat that! Make me somethin’ a person can eat without gaggin’. Put some beans and corn and good stuff in it!” Most Cowboy Caviar recipes contain oil, but I like this no-oil version instead. You can switch up the beans and adjust the onions, garlic, and hot sauce levels.
Makes about 5 cups
Stir all the ingredients together in a medium-large bowl.
2 medium/large or 3 small avocados, peeled and diced
2-3 tomatoes, diced
6 green onions, thinly sliced
2 cloves garlic, minced
1 (15-ounce) can black-eyed peas, pinto beans, or black beans, drained and rinsed
1.5 cups cooked corn (if using canned, use 1 15-ounce can, drained and rinsed
1/2 cup lightly packed chopped cilantro
2 Tablespoons lime juice, or more to taste
2 Tablespoons red wine vinegar
1/2-1 teaspoon hot sauce (Tabasco, sriracha, or other)
1/2 teaspoon ground cumin, or more to taste
Optional salt (1/2 teaspoon)
Freshly ground pepper to taste
The dip is ready to serve or can be refrigerated for up to two hours. (Or longer if you don’t peel and cut up the avocados until ready to serve.) Serve with Whole Wheat Flour Tortilla Crisps.
Cowboy caviar lasts 2-3 days in the refrigerator. It cannot be frozen.
Cosby caviar makes a great potluck dish and is perfect for Super Bowl Sunday or tailgate parties.
Cowboy caviar also can be served:
On baked potatoes, making a fabulous main dish
As a salad or side dish, especially with Mexican or Tex-Mex dishes
As a topping for tacos or tostadas
In a Buddha bowl with rice and cooked vegetables (no sauce needed)
In a wrap with a crumbled veggie burger and lettuce
In a burrito with warmed refried beans and crema, Plant-Based Sour Cream, or guacamole
Timing: About 15 minutes
Gluten-free