This cowboy caviar salsa recipe comes from my Dad’s side of the family, but I think each family has their own version. I happen to love ours. 🙂 It’s something I wish I would have thought to bring on our little Deer Valley adventure. As you already know, we are a die hard Deer Valley family. We absolutely love visiting and we are begging our readers to go too, which is paying off because so many of you have emailed (keep them coming!!) about your trip to Deer Valley.

We went up a few weekends ago and oh my goodness it was fun! I know it’s cheesy that I always say this, but that place is magical. We are always so darn impressed with how kind everyone is. These people come from all over the world to work at Deer Valley because they love it so much. Can you believe that?! And it’s right in our backyard. I’m always a little shocked when I hear locals say that they have yet to go. Guys, take a day and get your buns up there! Even if you don’t ski there’s so much to do, but I HIGHLY recommend trying the skiing especially for your kids. You can read more about that here.

We did everything we could up there for the weekend and that included snow shoeing. We found this awesome site called, Wasatch Guides that Matt started as a way to help people get outdoors and really experience life. He’s awesome and I can’t believe I’m going to say this as I thought I would just freeze the whole time (yes, I’ve turned into a bit of a ski bunny), but snowshoeing is awesome! You totally work yourself out and man is it beautiful!

We even had a little snow picnic which the kids thought was so fun until their little hands began to freeze. Then it was off to the slopes and at one point even snowboarding on sleds. You had to be there. I think it’s a guy thing.

But back to the food. I love that you get that creamy coolness from the avocados with some crunch from the peppers. I love the sweet and a hint of spicy… mmmmm so yummy. And, it’s easy which is great for when you want something really tasty but you don’t have a lot of time to put something super fancy together. It’s just simple and delicious. Just how it should be.

In fact, you could totally play around with the flavors too. Want more bite? Add a jalapeno. Want half hominy and half corn? Go for it! When are those things ever a bad thing? Never!

Plus, with all the colors of the different ingredients it’s so pretty and doesn’t need a lot by way of presentation. We made this a little bit back for our friend’s birthday party BBQ and it’s the perfect take a long dish. You don’t have to worry about keeping it hot or decorating it etc. Just toss it all together and serve with chips. Perfect every time!

What Is Cowboy Caviar?

Cowboy Caviar, or Texas Caviar, is a salad with black beans, black-eyed peas and a light vinaigrette-style dressing.

It is perfect as a dip, appetizer, or side-dish!

How Long Will Cowboy Caviar Keep?

Cowboy caviar will keep up to 5 days in the refrigerator.

It should be covered with plastic wrap, or placed in an airtight container.

Are Black Beans and Kidney Beans the Same Thing?

Both black beans and kidney beans are excellent sources of fiber and protein, but each are distinct from one another in

appearance, taste, and texture.

Black beans are smaller and softer than kidney beans.

Black beans have a distinctive, earthy flavor.

How Can You Tell When An Avocado is Ripe?

Ripe, ready to eat avocados may have a darker color but color can vary so it is best to go by feel as well as color.

A ripe avocado will yield to firm, gentle pressure.

It will feel lightly soft, but not mushy.

Cowboy Caviar Salsa

Yield: 8-12

Cowboy Caviar Salsa

Print

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 Green, red or yellow pepper (if you double the recipe just use all three)
• 1 Can white corn or Hominy (doubled I use both)
• 1 Can diced italian or Mexican style tomatoes
• 1 Purple Onion, diced
• 1 Can black-eyed Peas, drained and rinsed
• 1 Can Black Beans
• 1 Can Black Olives, sliced
• 1 8 oz Bottle Italian Dressing
• Salt and Pepper to taste
• 1/2 Small Can Diced Green Chiles
• 1 ts Cumin
• 1 Avocado, diced
• 1/2 Bunch Cilantro

Instructions

1. Mix everything, but the avocado and cilantro and let sit a few hours or overnight.
2. Before serving add avocado and cilantro and serve with chips.

It's delicious for eggs rancheros etc too!

Nutrition Information:

Yield:

8-12

Serving Size:

1
Amount Per Serving:Calories: 197 Saturated Fat: 0g Cholesterol: 12.7mg Sodium: 0mg Carbohydrates: 22.5g Fiber: 6.9g Sugar: 3.2g Protein: 5.6g