Cowboy Caviar Recipe | SweetSavour
I honestly was never a fan until I tried this cowboy caviar recipe. Most throw the ingredients in a bowl and leave you to decide if you like the taste… Not here my friends! We like flavor, and we like our veggies especially, to be enticing.
I was introduced to this recipe by my wonderful mother, she said she found it on Pinterest, so not taking credit here, but this stuff is SO good. Because we are using corn tortillas, this is a gluten-free and dairy-free friendly recipe.
Also, feel free to add or replace whatever you want, these were the veggies I had on hand, I’ve seen recipes with black eyed peas, cucumbers and a number of other items, have fun, be creative, and enjoy!
1 can Black beans (fresh is always better though!)
1 Pint (package) of Cherry tomatoes
1/4 – 1/2 bunch of cilantro
1-2 fresh corn on the cob (makes ALL the difference)
2-3 mini Bell peppers
1/2 Red onion (minced)
Salt (to taste)
Agave (to taste)
2 Corn tortillas (per person)
1/4-1/2 cup Avocado oil
All Seasons Salt (to taste)
Preheat your oven to 375 degrees.
You can cut the corn tortillas into whatever shapes you desire, I typically cut them into triangles. Pour some of your avocado oil onto a large cookie sheet, and sprinkle all seasons salt over the oil. Lay the tortillas on the cookie sheet and coat each chip with oil and salt (as desired).
Bake until golden and slightly toasted. 10-15 minutes.
Drain and rinse your beans. Slice as many cherry tomatoes into thirds as you desire. Chop your peppers. Mince the onion. Separate the cilantro leaves from the stems and roughly mince. Cut avocados into small squares. Remove corn kernels from corn.
Add everything to a bowl. Slice the lime/lemon in half and squeeze the juice over your mixture, next add 1-2 tsp agave, and sprinkle with salt. You may need to add more salt, or agave, or juice. I’ve noticed the agave overpowers the others so add less at first. The mix of the sweet, savory, and salty really makes this recipe pop!