Cowboy Caviar Recipe with Cilantro Vinaigrette

A humble combo of beans is perfect to whip up some “Cowboy Caviar” – a shockingly yummy side dish or appetizer. Most recipes call for corn and black eyed peas, but the other ingredients vary widely. I love this southwest spin on this dish – because it is so inexpensive but mostly because it is the kind of thing that you can throw together at the very last minute.  Black eyed peas are a must for this, and so flavorful!

I like to give this frugal snack food a southwest twist, so here’s what I recommend: corn (or hominy); black eyed peas; black beans; tomatoes, and a little diced avocado. Toss with your favorite vinaigrette – or use our cilantro vinaigrette (below). Serve as a side dish or as an appetizer  with chips or toasted baguette slices.


— posted by Donna

Cowboy Caviar

Serve 4 to 6 as a side dish

One can (15 ounces) hominy
One can (15 ounces) black eyed peas
One can (15 ounces) black beans
1 ripe tomato, diced
1/2 avocado, diced
2 green onions, thinly sliced

Cilantro Vinaigrette:

2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper sauce
1 – 2 tablespoons minced cilanrtro

Combine all ingredients and then whisk the vinaigrette together and toss. Serve at room temperature.

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