Cowboy Caviar (Loaded Corn Pico de Gallo) Recipe
Cowboy caviar is a Texan version of a loaded corn pico de gallo. Full of vegetables with a bright refreshing vinaigrette, it's a versatile dish you can serve as a dip, salad, or topping to other dishes.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Corn Vegetable Mix
- 1 can black beans ( ~240 grams), drained
- 1 can sweet corn kernels (~425 grams), drained
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 3 roma tomatoes, diced
- 1 large red onion, diced
- 2-3 pieces chilies, serrano or jalapeno, chopped optional
- 1 small bunch cilantro leaves, chopped to taste
- 1-2 medium avocado, sliced into small pieces
Dressing
- 1 juice of large lime
- 54 grams olive oil
- 2 tablespoon white wine vinegar
- 2 teaspoon chili powder or taco seasoning
- ½ teaspoon salt more to taste
- ½ teaspoon ground black pepper more to taste
- 1 teaspoon granulated white sugar
- 1 teaspoon garlic powder
Instructions
- Add the diced tomatoes, bell peppers, red onion, cilantro, and chilies to a bowl. Then add the drained corn and black beans on top. Set it aside.
- Make the dressing by adding all the dressing ingredients in a jar. Shake the jar to mix the ingredients. Taste the vinaigrette and adjust the ingredients to your liking.
- Pour the vinaigrette over the the corn and bean mix.
- Gently fold the ingredients with a spatula. Place it in the fridge to chill for twenty minutes.
- Right before serving, slice the avocados and add to the mix. Then gently stir it again.
- Serve the cowboy caviar in a bowl with tortilla chips as an appetizer.
Nutrition
Calories: 189kcalCarbohydrates: 19gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 205mgPotassium: 422mgFiber: 6gSugar: 3gVitamin A: 777IUVitamin C: 41mgCalcium: 24mgIron: 1mg