It’s time for you to introduce your tortilla chip to Cowboy Caviar! It is so easy to make and over the top on taste! It’s also great to add to tacos, bowls, burritos and so much more!
I love, love, Cowboy Caviar! We usually go to our Farmers Market on Saturday to purchase this jar of goodness from a local vendor! Football season has started and we are always looking for yummy goodness to eat while we watch the game!
So I thought it was about time to start making my own. Homemade is always better!
TIPS AND TRICKS
BEANS: If you don’t have the beans that are called for, use what you have in the pantry. I do like having 3 different beans.
TOMATOES: I recommend Roma because it’s a firmer tomato. You can use cherry tomatoes and cut them in half for a different bite.
CILANTRO: I’m not a fan of cilantro but my family likes it. You can leave it out.
MAKE AHEAD: I would suggest that if you have time but at least a couple of hours in the fridge so the flavors can marry.
CORN: I used can corn but you can take it up a notch with flavor by using roasted corn. YUM!
- 1 15-oz. can kidney beans, drained
- 1 15-oz. can black beans, drained
- 1 15 oz can garbanzo beans, drained
- 1 1/2 c. diced roma tomatoes
- 1 jalapeño pepper, chopped and deseeded
- 1 green bell pepper, chopped
- 1/2 c. red onion, chopped
- 1 1/2 cups corn
- 1/4 c. chopped cilantro
- 4 tbsp. olive oil
- 3 tbsp. red wine vinegar
- 2 tbsp. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. black pepper
Did you try our Cowboy Caviar? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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