Undischarged with novel veggies and topped with a tasteful dressing, this flaming cowpuncher caviar (also called Texas caviar) is the season salsa that packs whatever passion!

This cowhand roe is no elision. It's a dome salad (with achromatic beans and mortal popeyed peas) and an miscellanea of veggies (peppers, avocado, herb, etc) that's then topped with a homemade mild-to-spicy dressing grooming.


Move to add the avocado until you're ripe to ply. In fact, I would straight advocate ready to hopper the aguacate until conscionable before you're intelligent to use it. Aguacate can be unreliable, so the little instance it's unclothed to the air before consumption, the surpass.



  • 1/2 cup olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp chili powder
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 1 cup Roma tomatoes seeded and chopped
  • 1 cup fresh cilantro chopped
  • 1 medium avocado chopped
  • 2 tbsp white wine vinegar
  • 1/2 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup red onion chopped
  • 1 jalapeno seeded and chopped
  • 15 oz black beans rinsed and drained
  • 15 oz black eyed peas rinsed and drained
  • 1 cup sweet corn fresh, thawed, or rinsed and drained
  • tortilla chips for dipping


  1. In a small mixing bowl, whisk together olive oil, lime juice, white wine vinegar, honey, chili powder, and salt and pepper to taste until dressing is a smoky red color. Set dressing aside.
  2. In a large bowl (I used a 13 quart mixing bowl), add the black beans, black eyed peas, sweet corn, Roma tomatoes, cilantro, avocado, green bell pepper, red bell pepper, red onion, and jalapeno. Pour the prepared dressing in the bowl, then use a spatula to gently mix ingredients and coat with dressing.
  3. Serve cowboy caviar immediately with tortilla chips for dipping.

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