Cowboy Caviar is one of those appetizers that will make you say Wow! Not only because of how tasty it is but also how QUICK and EASY it is to make. It’s the Caviar of any Camping Trip or BBQ Potluck and always a welcome addition.
Every region of the United States has its own unique dishes that bring in a certain feeling of the people there and that part of the country. Here in Idaho, of course, many of the meals traditional to our state or region involve potatoes. This is an obvious choice for many dishes, but as much as I love potatoes, there are many other western dishes that I have come to love.
One such dish is Cowboy Caviar. This western mix is one that I love and feel exudes the west. The ingredients mixed together create a blend that is loved by so many. It’s great for any game night, potluck, barbeque, or anything of the sort. The flavor is strong, and the execution is effortless.
Personally, it’s a welcome addition to any BBQ Pot Luck and keeps everyone excited about what is to come when they sit back, and enjoy this dip with fresh tortilla chips.
Cowboy Caviar is a delicious sort of salsa dip. Great when enjoyed with tortilla chips. If in a rush, looking for a simple crowd-pleaser, or a filler for other meals, try out my Cowboy Caviar recipe yourself! You don’t even have to wait for a larger gathering, you can even just enjoy it yourself or with your family.
Because of the versatility of this recipe you can also serve as a side dish.
How to make Cowboy Caviar Recipe
Step 1: Rinse and drain Canned Black Beans, Blackeyed Peas, and Corn, and place in a large bowl
Step 2: Dice Tomato, Red Onion, Bell Pepper, and Anaheim Pepper and add to mixing bowl
Step 3: Stir to combine ingredients
Step 4: Add Cilantro and Italian Dressing. Mix and serve with Tortilla Chips
Why is the name of the dish Cowboy Caviar?
- The origins of the dish are rooted in the southwest, particularly Texas. It is made of ingredients popular in Mexican culture. The caviar is supposed to be ironic because Cowboy Caviar is inexpensive and easy to find the ingredients, whereas regular caviar is very expensive.
How long will Cowboy Caviar last until it goes bad?
- The mix when stored and sealed well in the fridge can last up to 4 or 5 days and keep fairly well. I would definitely recommend eating it when fresh though, but I seem to have no problem finishing most of it with my boys.
What other meals can I put my Cowboy Caviar in?
- Delicious as a dip, you can add it to a variety of meals. Mix it in with a salad with a variety of fresh greens or as a topping to tacos, inside a burrito, or put in or on top of a quesadilla.
Can I leave out or substitute some of the ingredients?
- Substitutions are always welcome and encouraged. Don’t have Black Beans? No problem, try Kidney Beans or even Pinto Beans in its place. Mix and match ingredients depending on what you have and like. But don’t forget the Avocado! It’s a necessary part of this recipe.
Overall, Cowboy Caviar is a much healthier alternative to other dips! While it does contain oils from the Italian Dressing, it is packed with protein from the various beans and vegetables that are mixed into it. But don’t hesitate to use a Lite Italian Dressing!
How to Cut an Avocado?
Start with a Ripe Avocado. Slice Avocado long way by scoring with a knife until you hit the pit. The pit is large in the center. Using two hands twist the two halves apart and open Avocado. Using a sharp blade of a knife, hit the pit with knife and twist. Knife will lodge into pit making it easy to remove.
Slice Avocado with knife but do not cut through the rind in long slices. To make cubes repeat by slicing avocado in opposite direction. Using a large spoon scoop our cubes.
Favorites Camping Meals
- Dutch Oven Potatoes
- Cowboy Beans
- Chili Cheese Fries
- Fruit Waffle Cone
- S’mores Dip
- Sausage and Peppers
- Frito Pie
Don’t forget to take a look at these fun BBQ Week Recipes from fellow Bloggers!
Friday #BBQWeek Recipes
Appetizers and Drinks
- BBQ Deviled Eggs by The Spiffy Cookie
- Lemonade Margarita by Cheese Curd In Paradise
- Mojitos with Grilled Strawberries and Mint by Our Good Life
- Caprese Salad by House of Nash Eats
- Classic Broccoli Salad by Family Around the Table
- Cowboy Caviar by Devour Dinner
- Grilled Peppers and Potatoes by Jolene’s Recipe Journal
- Wilted Mixed Green Salad with Bacon and Blue Cheese by Karen’s Kitchen Stories
- Grilled Shrimp Skewers with Tropical Fruit Salsa by A Day in the Life on the Farm
- Summer Steak Salad by Kate’s Recipe Box
- Blueberry Coffee Cake by Sweet Beginnings
- Blueberry Ice Cream Recipe by SueBee Homemaker
- Copycat Dole Pineapple Whip by Hezzi-D’s Books and Cooks
- Grilled Strawberry Shortcake by Blogghetti
- 1 Lg Avocado Ripe
- 1 Can Corn Drained
- 1 Can Black Beans Rinsed and Drained
- 1 Can Black Eyed Peas Rinsed and Drained
- 1 Cup tomato Diced
- 1 Anaheim Pepper Diced
- 1 Bell Pepper Red, Green, Yellow, OR Orange
- 1/2 Cup Red Onion Diced
- 1/2 Cup Cilandtro Chipped
- 1 Cup Italian Dressing
- Rinse and drain Canned Black Beans, Blackeyed Peas, and Corn, and place in a large bowl
- Dice Tomato, Red Onion, Bell Pepper, and Anaheim Pepper and add to mixing bowl
- Stir to combine ingredients
- Add Cilantro and Italian Dressing. Mix and serve with Tortilla Chips