Cowboy Caviar Bean Salad and Dip is a really strange name for a salad, that is also eaten as dip with tortilla chips, but is an absolutely must try recipe. It originated in Texas, created by the food director for Nieman Marcus. According to Wikipedia, it was given its name, “Texas Caviar,” as a humorous comparison to true caviar, and has no fish or real caviar in it. It’s really just another version of a bean salad, perfect for barbecues, and perfectly complements our Australian lifestyle.
Black eyed peas are very popular in the American south, and it’s considered to bring you prosperity if you eat them on New Years Day. Black eyed peas aren’t eaten very often here in Australia, and are called Black eyed beans here, in the canned bean aisle. They are incredibly good for you, a one cup serving contains calcium, folate, protein, fiber and vitamin A, among other nutrients. All for less than 200 Calories, plus it’s very filling too.
I think I prefer to eat this as an alternative to bean salad, as I make a tasty 7 Bean Salad, but this is so much more colourful. I guess it’s true, we do eat with out eyes. The tortilla chips are optional and do make a great dip when you scoop up the Cowboy Caviar Bean Salad and Dip. You can control the amount of Tex-Mex spiciness you prefer, and some people like to add even more sugar, but I think this recipe is perfect.
When making Cowboy Caviar, I don’t always add the avocado, as I find that it can go mushy when you mix it in, and I only add it at the very end when I’m ready to serve. The pickled vinegar dressing will keep the avocado from going brown. Just like real caviar is small and uniform in size, I use an onion chopper to cut all the vegetables for Cowboy Caviar small and uniform. You might be great at dicing vegetables the same size, but the chopper is easy to use and a great time saver. Give this Cowboy Caviar Bean Salad and Dip a try, perhaps we could join Texas tradition, and it can become a new Australian bbq staple. Bon Appetit! Приятного аппетита!
Cowboy Caviar Bean Salad and Dip
- 1 can black beans drained
- 1 can black eyed peas drained
- 1 can whole corn kernels drained
- 1 small red onion diced
- 1 red pepper diced
- 1 green pepper diced
- 500 g tomatoes chopped
- 1 avocado chopped (optional)
- 1 bunch cilantro chopped
- ½ cup olive oil
- ½ cup vinegar
- ¼ cup sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
- few dashes Chipotle Tabasco Sauce
Over a colander in the sink, drain the cans of beans and corn and rinse well with water. Put the beans in a large bowl. Add the onions, red pepper, green pepper, tomatoes, avocado and cilantro.
In a separate container, mix together the vinegar, sugar, chili powder, tabasco, salt and pepper and stir until the sugar dissolves. Add the oil and mix.
Add the dressing to the vegetable mixture and toss gently until well coated. Enjoy with nacho chips or as a salad.