Hank’s Cowboy Caviar

Hank’s Cowboy Caviar

Reading Time: 2 minutes

By Hannah McClure – Cowboy caviar is one of my favorite year-round snacks. It is one of the best salsas I’ve had. Next to Pico de Gallo, I’d say it’s my favorite. And while it is best made with fresh-from-the-garden ingredients, using store-bought or locally sourced ingredients is just as yummy. This recipe is easy to pull together, regardless of your lifestyle and what season it is. In my current stage of life, as a busy, single mom, I do my best to put healthy meals together more often than not. I prefer from scratch, but I also realize sometimes time gets away. These year-round adjustable treats and meals are a necessity.  

I still love to cook and bake from scratch and grow/preserve my food, but I sometimes have to buy the ingredients from the grocery store. No matter where you are in your own life, I hope this recipe fills your belly. Use fresh where you can and store-bought where you need. Hank’s Cowboy Caviar is kept in the fridge for up to 4 days after you make it. Please note that if you’re tight on time, you can use Italian dressing instead of the homemade dressing used in the recipe. The taste will vary from the recipe as written, but it is still very delicious.  

Dressing Ingredients:  

2 tablespoons plus 1 teaspoon apple cider vinegar OR red wine vinegar  

2 tablespoons extra virgin olive oil  

1½ teaspoon sugar or 1 teaspoon raw honey (best sourced locally)  

½ teaspoon cayenne pepper  

1 teaspoon sea salt  

½ teaspoon black pepper  

2 cloves garlic, minced  

A splash of lime juice  

Salsa Ingredients 

*Allow cooked ingredients to cool completely before use*  

1 pint black beans, cooked and drained (1½ cups)  

1 pint black-eyed peas, cooked and drained (1½ cups)  

2 cups diced tomatoes  

1½ cups sweet corn, cooked and off the cob (3 to 4 ears)  

½ red bell pepper, seeded and diced  

1 medium jalapeño pepper, seeded and diced  

1 lime, juiced  

1 avocado, pitted and diced  

1 cup fresh cilantro, chopped  

Make the dressing: In a small bowl, whisk together apple cider vinegar, olive oil, honey, cayenne pepper, sea salt, black pepper, garlic, and lime juice until blended well. Store in the refrigerator while you prepare the salsa.  

Making the salsa: In a medium/large bowl, gently stir together beans, tomatoes, corn, red pepper, jalapeño, and lime juice. Pour dressing over and fold in cilantro and avocado.  

Allow to refrigerate for 1 hour before serving with tortilla chips of your choice.  

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