Best Cowboy Caviar Recipes

COWBOY CAVIAR

Steps:

• Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

COWBOY CAVIAR

Steps:

• Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
• Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
• To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

BEST EVER COWBOY CAVIAR

Steps:

• Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
• Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.

COWBOY CAVIAR

Steps:

• Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
• Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.

UPTOWN COWBOY CAVIAR

Steps:

• Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
• Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

SOUTHERN COWBOY CAVIAR

Steps:

• Mix all of the ingredients except the chips.
• Refrigerate.
• Serve with chips.

EASY COWBOY CAVIAR

Steps:

• Add all ingredients together in a bowl.
• Serve with tortilla chips.
• NOTE: Even better the day after.

CHUNKY TEXAS COWBOY CAVIAR

Steps:

• Whisk together the vinegar, oil garlic and hot sauce.
• Then fold in the avocado and the rest of the ingredients.
• Season to taste and serve with Tortilla chips as an appetizer or you can serve also as a salad in lettuce lined bowls.

SO SIMPLE COWBOY CAVIAR

Steps:

• In small saucepan, combine oil, sugar and vinegar.
• Heat and boil 1 minute and then cool completely.
• In large bowl, combine beans, peas, corn, peppers and onions.
• Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat.
• Cover and marinate overnight.
• Drain for 2-3 hours before serving.

COWBOY CAVIAR RECIPE - (4.1/5)

Steps:

• Mix Mexicorn, Rotel, cheese, onion, mayonnaise, and sour cream together and enjoy!

COWBOY CAVIAR PASTA SALAD

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
• Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

COWBOY CAVIAR QUESADILLAS

Steps:

• For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
• When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
• Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
• For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
• Cut into wedges and serve with more cowboy caviar. Enjoy!

COWBOY CAVIAR (TANGY BLACK BEAN DIP)

Steps:

• Place all ingredients except corn in a food processor. Process in an on-off manner for about 1 minute.
• Transfer to large bowl & stir in corn manually.
• Refrigerate overnight to allow flavors to blend. Serve with chips, crackers or toast.

COWBOY CAVIAR

Steps:

• Mix all ingredients except cream cheese, eggs, onion and chips. Cover and refrigerate at least 2 hours.
• Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese.
• Arrange eggs on bean mixture in ring around edge of plate; sprinkle with onion. Serve with tortilla chips.

BLACK-EYED PEA SALSA (COWBOY CAVIAR)

Steps:

• Combine all ingredients. Let stand 20-30 minutes before serving.

TEXAS COWBOY CAVIAR

Steps:

• Place all ingredients in a large bowl and stir to combine.
• Serve with corn chips.

SOUTHWESTERN "COWBOY CAVIAR" CORN DIP

Steps:

• Mix corn, Rotel, olives, onions and cheese in a large bowl until well combined.
• Combine sour cream and 3/4 cup mayonnaise in a bowl, stirring to combine well. Mix in taco seasoning (if desired.).
• Add sour cream mixture to corn mixture, stir well. You can add more mayonnaise for a creamier consistency.
• Cover and chill at least 3 hours.
• The longer you chill this the better it is.

TANGY COWBOY CAVIAR

Steps:

• Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
• Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.

EASY COWBOY CAVIAR

Steps:

• 1. I usually make this in the same bowl I use to serve it. Open can of tomatoes--add to bottom of mixing bowl. Open and drain can of corn; add to bowl. Open, drain and thoroughly rinse can of black beans, add to bowl.
• 2. Chop green pepper into pieces the same size as corn and beans. Add to bowl. Chop red onion into pieces the same size as corn and beans. Add to bowl.
• 3. Add red wine vinegar, olive oil, salt and pepper to taste.
• 4. For variety, add hot sauce.

COWBOY CAVIAR

Steps:

• Mash beans slightly and place in bowl.
• Add black olives, onion, peppers, olive oil, lime, garlic, cumin, salt, pepper, cayenne, cilantro, and hot sauce.
• Refrigerate, covered for at least 2 hours!
• Spread cream cheese over the bottom of a 9 inch pie plate or something of similar size (shallow casserole dish).
• Spread bean mixture on top.
• Garnish with more fresh cilantro if you'd like.
• Serve with crackers or plain corn chips.