Cowboy Caviar

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Cowboy Caviar aka TEXAS caviar is a delicious black bean and corn salsa with just the right amount of zip! It’s perfect on corn or tortilla chips, on top of tacos, and more!
cowboy-caviar

When I first made this salsa and set it on the picnic table in a stone molcajete with a bit of foil over the top, my other half inquired as to what the latest greatest hidden treat was… and I answered “Caviar.” It didn’t take long for his brow to furrow and a look of apprehension to appear, until I clarified with, “no worries, it’s Cowboy Caviar”. It’s now a favorite when we head off glamping (aka glamorous camping!).

A quick note about the ingredients before we begin, we do not recommend canned corn as it doesn’t offer the right texture to the finished salsa. The recipe can be easily doubled or tripled to accommodate larger groups, gatherings or bigger families.

cowboy-caviar

You’ll Need:
1 (15 oz.) can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
½ cup red bell pepper, finely chopped
1/4 cup fresh cilantro, chopped
3 Tbs. lime juice
6-8 green onions, chopped
2 Tbs. balsamic vinegar
½ tsp salt
½ tsp ground cumin

Optional ingredients to kick it up a level:

1 tsp Franks Hot Sauce
1 Tbs Pickled Jalapeno Peppers, Chopped<
Combine all of the ingredients together in a bowl, refrigerate overnight to let the flavors marry and fully incorporate. This tastes amazing and is a great way to use leftover corn on the cob, like the grilled corn used in the photo!

Serve with Tortilla chips, corn chips, pita chips or as a topping for tacos, enchiladas, etc.

We’d love to hear what variations you like to add to your “Caviar”!

© Can Stock Photo Inc. / Res_Art

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4010 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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