Cowboy Caviar is a great dish for parties. It can be a fantastic fresh appetizer served with tortilla chips or served as a salad next to your favorite summer barbecue!
My kids are both out of school for the summer!!! I always start the summer counting down the days to summer and being off of a schedule a bit and more relaxed. I can’t wait for the lazy days of summer. Then, inevitably, summer boredom sets in and I’m pulling my hair out counting down the days to school starting back up! Yesterday, my littlest monkey graduated from pre-k and that evening the school had a pot luck at a local park. All the kids ran around and had so much fun, while the parents hung out and talked about all our plans for the summer and came up with ideas of getting together over the summer. I really had a great time. We’ve been lucky to have him in a school with really GREAT parents. They’re so much fun and friendly and ready to help each other out. I’m so grateful for them all this year and their fantastic kids!
I made this Cowboy Caviar for the pot luck. It was great because it kind of doubled as a snack and a salad. You could serve this before the meal with tortillas, then just keep it out as a salad to go along side of your amazing barbecue. You can easily make this the day before but wait to add the avocado until just before the party. I used fresh corn because I think it tastes so much better but if you’re in a pinch canned will work too. This will be made again and again this summer at my house.
- 4 ears of corn cooked and cut from the cob
- 15 oz. can Black-eyed peas
- 15 oz. can Pinto beans
- 15 oz. can Black beans
- 3.8 oz. can sliced olives
- 1/2 cup purple onion chopped
- 1 jalapeno chopped (seeds removed to reduce the heat)
- 1 cup cherry tomatoes halved
- 1 red bell pepper chopped
- 1 avocado chopped
- juice of 1 lime
- 1 tsp salt
- 1 tsp garlic powder
- drain and rinse the beans
- combine all ingredients in a bowl
- store in the fridge until ready to serve
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