Cowboy caviar, or Texas caviar – is a crunchy vegetable salsa made with plenty of fresh vegetables, beans and a lightly spiced vinaigrette.
Traditionally it is made with black-eyed beans and black beans, – but use whichever beans you prefer.
I would also recommend adjusting the marinade/vinaigrette to your own taste. Some like more acidity, others more sweetness, some like it hot and some mild. So taste it, toss everything together, let it stand, – and taste again. Once your cowboy caviar has had a moment to stand, it may well need more salt, pepper, honey, chilli or something else.
Serve it with a big bowl of tortilla chips, nachos, tacos, a piece of grilled meat or the like.
Cowboy caviar
Recipe for cowboy caviar, – a crunchy, lightly spiced vegetable salsa.
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Ingredients
The salad
- 2 tins beans, – I used borlotti beans and black beans
- 1 tin sweetcorn, I use a small tin
- 12 cherry tomatoes
- 1 bell pepper
- 1/2 cucumber, deseeded
- 1 small red onion
- 1-2 avocados
- 1 fresh jalapeño, deseeded
- 2 handfuls flat-leaf parsley
The marinade
- 50 ml olive oil
- 2 limes, the juice of
- 1 tsp ground cumin
- 1 tsp honey
- 1/2 tsp chilli flakes – adjust to taste
- Salt and pepper
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Method
- Rinse the beans and sweetcorn and leave them to drain in a sieve.
- Cut all the vegetables into small dice and finely chop the parsley.*If you use large tomatoes, I would recommend removing the seeds. Remove the seeds from the cucumber too.
- Mix the ingredients for the marinade, – add chilli flakes to taste and season with salt and pepper.
- Combine all the vegetables and the marinade in a large bowl and toss well.
- Once the salsa has stood for a little while, taste it and decide whether it needs more salt, pepper or anything else.
Nutrition
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