Looking for an easy appetizer to bring to a holiday party….Cowboy Caviar might just be the answer. Cowboy Caviar is one of our most popular recipes. It’s no wonder since you can whip up a batch from ingredients already in your fridge and pantry.
What makes this an easy no fuss recipe is you can substitute any ingredient with what you have on hand. Just use a nice combination of crunches and colors. We had a can of black eyed peas in the pantry, but kidney or black beans would be great too. I used a zucchini for my ‘green’ but avocado is wonderful in this dip as well. I’m a black olive freak so I added some of those, along with corn, jalapeno, red onion, radish, pimento, garlic, scallion, cilantro and tossed it all in a cumin lime dressing. Serve Cowboy Caviar with tortilla chips and look how cute it is delivered in a mason jar!!
- 1 can black eyed peas, drained and rinsed
- 1 small zucchini, diced
- 1 jalapeno, fine diced
- 1 garlic clove, minced
- 1 cup frozen corn, thawed (or canned)
- 2 oz. diced pimento
- 12-15 black olives, sliced
- 1 scallion, thin sliced
- 2-3 radishes, fine diced
- 3 Tbl. olive oil
- 1 Tbl. fresh lime juice
- ½ tsp. ground cumin
- ½ tsp. chili powder
- ¼ tsp. salt
- ¼ tsp. pepper
- Combine dressing ingredients and chill while making the dip.
- Combine all ingredients then gently toss in dressing. Chill before serving. Serve with corn tortilla chips.
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