Cowboy Caviar Recipe

Ingredients

• 1 cup Black-Eyed Peas (canned, drained and rinsed)
• 1 cup Corn Kernels (frozen or canned, thawed if frozen)
• 1/2 cup Red Bell Pepper (diced)
• 1/4 cup Red Onion (diced)
• 1 small Jalapeño (seeded and finely chopped)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 large Avocado (ripe, diced)
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the Beans and Corn

   Drain and rinse the canned black‑eyed peas. If using frozen corn, thaw it; if canned, drain well.

   Time: PT3M

2. Dice the Vegetables

   Finely dice the red bell pepper, red onion, and jalapeño (remove seeds for less heat). Chop the cilantro and set aside.

   Time: PT5M

3. Make the Dressing

   In a small bowl whisk together lime juice, olive oil, salt, and black pepper until emulsified.

   Time: PT2M

4. Combine All Ingredients

   In the large mixing bowl combine the peas, corn, diced bell pepper, onion, jalapeño, cilantro, and avocado. Pour the dressing over and toss gently until everything is evenly coated.

   Time: PT5M

5. Serve

   Transfer the Cowboy Caviar to a serving bowl and enjoy immediately with tortilla chips or as a side dish.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

20 g

Fat

10 g

Fiber

6 g

Ingredient Substitutions

• Instead of Black-Eyed Peas: Black Beans, Pinto Beans
• Instead of Corn Kernels: Fresh corn kernels
• Instead of Red Bell Pepper: Yellow or orange bell pepper
• Instead of Red Onion: White onion, Sweet onion
• Instead of Jalapeño: Serrano pepper, Red pepper flakes
• Instead of Fresh Cilantro: Parsley
• Instead of Avocado: Guacamole (store‑bought)
• Instead of Lime Juice: Lemon juice
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Mixing Bowl
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Wooden Spoon or Spatula

Critical Steps — Do Not Skip

• Drain and rinse the canned peas thoroughly to avoid excess liquid.
• Dice the avocado just before mixing to keep it bright and prevent browning.
• Whisk the dressing until fully emulsified for a smooth coating.

Chef Tips from the Video

• Use freshly squeezed lime juice for the brightest flavor.
• For extra crunch, add a handful of toasted pumpkin seeds or toasted pepitas.
• Serve with sturdy tortilla chips or sliced cucumber for a low‑carb option.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Add a squeeze of lime before serving if avocado darkens.

Freezer: Not recommended; texture will degrade.

Room temperature: Can sit out for up to 2 hours; keep chilled for longer safety.

Make-Ahead Tips

• Prepare all chopped vegetables and the dressing up to 2 hours ahead; keep the avocado separate and add just before serving.
• Store the dressing in a small jar; it can be made the night before.

Frequently Asked Questions