Prep 20 mins
Cook 0 mins
This is my variation of Cowboy Caviar. My mother got it from a friend, and passed it on to me (thanks, Mom!). It is a favorite with my side of the family, and my in-laws enjoy it very well, too. It makes a pretty big batch, but you'll be surprised at how quickly it vanishes! Avocado will turn brown, so don't make this too far in advance.
- 1 (11 ounce) can white shoepeg corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 firm-ripe avocados, finely chopped
- 1 large tomatoes, seeded and diced
- 1 bunch green onion, thinly sliced
- 1⁄4 cup olive oil
- 1⁄4 cup red wine vinegar
- 1 garlic clove, minced
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon cumin
- tortilla chips (I prefer Tostitos Scoops)
- Combine all ingredients (except chips) and toss together gently.
- Serve room temperature with tortilla chips.
This is very similar to my recipe... I use Black Eyed Peas instead of the black beans, and add some cilantro too. I am given out my recipe many times, but am still not allowed to go to parties without it... People love it that much!
Nice change from salsa for sure. I also made it up ahead of time, adding the avocado just before serving. People really enjoyed this at a BBQ we had. I felt the flavour was a little heavy on the vinegar side, needed a little something extra so I added some mexican chili powder and think lime would have been a great idea - will do that next time. Thanks for introducing me to "Cowboy Caviar"!
DH made this for our 4th bar-b-q and everyone loved it. Quite a change from our usual tomatoe and onion salsa. We followed some of the other reviewers and added lime, jalepenos, garlic and cilantro and served it with scooper fritos. Didn't have white corn so just used regular yellow with no problem. Loved the avacodoes in it. It made a lot so great for a big gathering, tasted even better the next day after all the flavors had a chance to mingle. Thanks for posting.