Cowboy Caviar Recipe
A crunchy fresh dish to get me through the end-of-winter blues
Is cowboy caviar a dip? A salad? A chunky salsa? A side dish? A topping for burritos or other sandwich roll-ups? The answer — definitively — is any and all of the above.
What I love about cowboy caviar is that it’s a vegetable filled dish that doesn’t require peak season produce to taste good. So I find myself making this mostly in the late winter and early spring when the bell peppers and cucumbers I get from the grocery store are kinda meh and the farmer’s market is only offering hard squashes, hearty root vegetables, and hydroponic lettuce.
Sometimes I just want something light and bright and crunchy! Even in winter!
What we have here is a mélange of diced vegetables served in a slightly sweet and tangy dressing with just a hint of chili powder to tie it all together. But in each bite you also get the smooth creaminess of soft white and black beans. It works so well together that it’s my favorite dip for tortilla chips — beating out even queso. I know — even queso.
Ingredients
- Medium red onion, diced small
- 15-oz can of black beans, drained
- 15-oz can of black eyed peas, drained (or swap these for a can of navy beans…
