Looking for a fresh new dish this Summer? Cowboy Caviar, also known as Texas Caviar, is the dish to choose if you’re looking for a light meal or a nutritious appetizer. In the Midwest, this tasty salsa is well-liked. This colorful, savory dip goes well with tortilla chips. It is often used as a side dish by vegetarians. One of the best salsa recipes to prepare this summer is Cowboy Caviar.
SALSA INGREDIENTS:
- 11 oz can Sweet Corn rinsed and drained
- 15 oz can Black Eyed Peas, rinsed and drained
- 15 oz can Black Beans, rinsed and drained
- 1/2 Orange diced Bell Pepper
- 1/2 Green Bell Pepper
- 1/2 cup diced Red Onion
- 2 cups diced Cherry Tomatoes (Seeds Removed)
- 1 ripe diced Avocado
- 1/3 cup chopped Cilantro
- 1 Jalapeño, finely diced Optional
VINAIGRETTE DRESSING:
- 1/3 cup Olive Oil
- 1/3 cup Cilantro chopped
- 1/4 cup Lime Juice
- 1 Tbsp Honey
- 1 Tsp Cumin powder
- 1 Tsp Chili powder
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
The Dressing:
In a jar with a lid top, pour the Olive oil, Lime juice, Honey, Cumin powder, Chili powder, chopped Cilantro, Salt and Pepper then shake well to combine prior to serving.
The Salsa:Before emptying the beans and corn into a dish, channel and flush them for the salsa.Add the red onion, corn, black eyed peas, bell pepper, jalapeño, and black beans to a large bowl. Mix all of the ingredients together until well combined. For taste, add salt and pepper.
Cover the salsa with a saran wrap and keep refrigerated prior to serving for at least two or three hours.
Add the avocado, cilantro, and tomatoes when you’re ready to serve. Since avocados tend to become mushy and subsequently become colored, I advise adding them just before serving so that the dip keeps its freshness.
Drizzle the vinaigrette dressing over the salad and toss to coat.
Serve the Salsa chilled or at room temperature with Tortilla Chips or Nachos.
Bon Appetit!
