I love to eat. Tacos and Appetizers are two of my favorites. Top that taco with some delicious cowboy caviar, and my day has been made. (Or put some in a bowl with tortilla chips as an appetizer – I’m not picky!)
This recipe for cowboy caviar may also be known as corn and black bean pico de gallo. I honestly had never called it cowboy caviar until moving to Texas!
This is great for bringing to parties, potluck dinners and girl’s night out events. You can make it the day before because it’s always better when the flavors meld together! Then, add a bag of tortilla chips and you’re set!
Cowboy Caviar Recipe
3 roma tomatoes, diced
1-2 jalapeno peppers, cored seeded and diced
1 large red bell pepper, cored and diced
1 large orange bell pepper, cored and diced
1 large yellow bell pepper, cored and diced
2 large avocados, seeded and diced
1 15oz can black beans, drained and rinsed
1 15oz can whole kernel corn, drained
1 cup chopped fresh cilantro
1 cup chopped red onion
4 tbsp. freshly squeezed lime juice
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. cayenne pepper (depending on spice factor)
Combine the tomatoes, jalapenos, peppers, beans, corn, cilantro and red onion in a large bowl.
In a small bowl, add the lime juice, garlic powder, cayenne, cumin and salt until combined.
Combine the two bowls together. Add the diced avocados and lightly toss.
Can be served immediately, or refrigerate for up to 48 hours so the flavors can come together.
Serve on tacos or with tortilla chips as an appetizer.