Everyone has a recipe for Cowboy Caviar and this is mine! It’s light, smokey, sweet, salty, crunchy and so so flavorful! Make it for your next party or Taco Tuesday 🙂
Hey you guys, I’m currently in Florida doing some blogging business so my body clock is a little messed up because I’m supposed to be 3 hours ahead, but still feel like I’m dragging 3 hours behind! Yikes! So, here is a quick and delicious recipe today. If you’ve never made this before, GET READY TO LIVE. I swear your life is about to get 14 times better just because you have this fabulous salsa in your life.
I cannot put into words just how much I love cowboy caviar.
Like, it is beyond amazing in my books.
Healthy, crunchy, fresh with all those Mexican flavors you love. Plus it gives me an excuse to eat chips. YOLO!
Delicious with chips, on tacos, in burritos or piled high onto nachos. I even added a few spoonfuls over some scrambled eggs with a little avocado too. Talk about party in my mouth, ya’ll 🙂
I’m a little obsessed.
Anyways, have a wonderful weekend! See you on Monday, friends.
Everyone has a recipe for Cowboy Caviar and this is mine! It's light, smokey, sweet, salty, crunchy and so so flavorful! Make it for your next party or Taco Tuesday.
- 1 can black beans
- 1 can white beans
- 1 can red kidney beans
- 1 can sweet corn
- 5 to matoes diced
- 1/2 large red onion
- 1 jalapeno
- 1 cup roughly chopped cilantrodressing:
- 1/4 cup canola oil
- 1/4 cup white balsamic vinegar
- 1 garlic clove finely diced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon honey
- salt & pepper to taste
Open cans of beans and corn. Drain using a colander and rinse well. Pour into large bowl. Add in tomatoes, onion, jalapeno and cilantro. Stir.
In a small bowl, whisk all ingredients for dressing together and pour over bean mixture. Stir to coat. Taste and adjust seasonings. The longer this sits, the better. Serve with tortilla chips.