I got this Cowboy Caviar recipe at a Mommy & Me recipe swap last summer, and every time I make it people inhale it as if it were crack! And everyone asks for the recipe.
It was a huge hit at our Super Bowl Party, and I thought I’d just post it instead of handing out copies. Sharing the love…
The first time I made it, my mother-in-law, Tammy, spoke to her sister, dear Auntie Lil—in Winnipeg, Canada, who was raving about a salad she had just tried; it turned out to be a variation of what I had just served in Los Angeles! But her version was called Mexican Corn and Bean Sierra, with black beans, red onion, and parsley—instead of black eyed peas, green onion, and cilantro. Funny!
I’ve since seen variations popping up at grocery stores, parties, you name it.
Trader Joe’s just came out with their own version of it.
It’s obviously HOT HOT HOT right now!
I hope you’ll try my version because it’s really fantastic.
Serve with tortilla chips for the ultimate party food.
Make sure to put out forks for the carb-counting-peeps, because it eats like a salad too. Or they can scoop it up on celery sticks.
Oh—and I highly recommend doubling it.
Many people are not fans of cilantro (you either love it or hate it), so you can substitute with Italian Parsley.
Shoepeg Corn can be difficult to find; I found it at Gelsons Market. If you can’t find it just substitute with regular corn.
What is shoepeg corn?
What part of the green onion do I use?
How to seed a tomato:
Cut in half across the equator and scoop out the pulp with your finger.
- 2 medium tomatoes, seeded and diced
- 1 bunch green onion, sliced
- 2/3 cup cilantro, chopped
- 11 oz can shoepeg corn, drained (Recommended: Green Giant Steam Crisp White Shoepeg Corn)
- 15 oz can black eyed peas, drained (Recommended: Allens Black Eyed Peas)
- 2 avocados, diced
- 1/4 cup extra virgin olive oil (good quality)
- 1/4 cup red wine vinegar
- 1 - 2 cloves garlic, minced
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon table salt
- 1 teaspoon cumin
- pinch sugar
- Combine all veggies, except for avocado, in a large serving bowl. (You can assemble all the veggies except for tomatoes and avocados in advance. Tomatoes get watery and mushy if you refrigerate, so leave for last.)
- Whisk dressing ingredients together. (This can be done in advance and refrigerated.) Start with half, adding more to your taste.
- Dice and add avocado just before serving. Taste for seasoning before serving and add more salt and pepper, and dressing, if necessary. If it needs more brightness/acidity add a little more vinegar.
- Serve with tortilla chips.
- Best eaten on the day you make it.