Cowboy Caviar
A vibrant summer salad perfect for sharing at your backyard BBQ. The dressing adds a zesty and slightly sweet flavor that compliments the fresh ingredients beautifully.
Ingredients
Salad
- 3 bell peppers assorted colors
- 2 jalapeno peppers
- 1 avocado
- 1 red onion 1 small or 1/2 large
- 5 oz container crumbled feta
- 12 oz bag of frozen elote or corn the elote I used is a seasonal find at Aldi
- 15 oz can black beans
Dressing
- ¼ cup olive oil
- ¼ cup lime juice
- ½ TBSP honey
- 1 pack taco seasoning or ¼ cup
For serving
- Chips optional
Instructions
- Wash produce
- Remove seeds from peppers
- Dice peppers and onion
- Cut avocado into chunks
- Wash and rinse black beans
- Into a bowl, combine diced veggies, avocado, black beans, frozen corn (it will defrost quickly), and feta
- Stir to combine
- Mix ingredients for the dressing
- Pour dressing over salad and stir to combine
- Serve as a salad with dinner or as a dip with chips
- Store leftovers in an air-tight container in the fridge for up to two days
Video
@injamieskitchen I LOVE this stuff. Cowboy Caviar is great for cinco de Mayo but we will be enjoy this summer salad all season long. Its great as a dip or a side salad. Store leftover in a container in the fridge. Full recipe is posted on my website. Chopper in my Amazon storefront. #cowboycaviar #summersalad #partyrecipe #cincodemayorecipes #texascaviarrecipe
♬ original sound - In Jamie’s Kitchen