Easy Cowboy Caviar Recipe | Wit & Delight

I saw a version of this dish posted all over TikTok so I thought I would give it a spin myself. There are plenty of variations of cowboy caviar and the one below is my personal take! I made it for a big group and served it alongside burgers, hot dogs, and corn on the cob. Yum! I forgot to take a photo before we devoured it, which is a credit to its tastiness.

While there are quite a few ingredients (and plenty of chopping to do), I kept my variation as simple as possible. I opted for canned corn instead of fresh, added spice by way of spicy honey and crushed red pepper (rather than chopped jalapenos), and went with a super easy take on a “dressing” that doesn’t even require pre-mixing in a separate bowl.

If you make this recipe, I’d love to know what you think!

Cowboy Caviar

Ingredients

  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • ½ red onion, chopped
  • 1 can of corn, drained and rinsed
  • 1 can of garbanzo beans, drained and rinsed
  • 1 can of pinto beans, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 mango, chopped
  • 1 avocado, chopped
  • Plenty of feta cheese (The amount is a personal preference!)
  • Juice of 3 limes
  • Drizzle of spicy honey
  • Crushed red pepper, to taste

Cooking Tools

Directions

Add peppers, onion, corn, and beans to a large mixing bowl and stir everything together. Add chopped mango and chopped avocado, then stir well. (We ate this the same day I made it, but if you’re storing it in your fridge for several days, I’d suggest adding fresh avocado to each portion right before consuming it!) Add feta cheese and stir to incorporate.

Add lime juice, a generous drizzle of spicy honey (I use the organic spicy honey sauce from Trader Joe’s!), and crushed red pepper, to taste. Mix everything together well, then taste and adjust if needed, according to your personal preferences.

Enjoy with tortilla chips, use it in a salad, or add it to tacos or wraps. Essentially, eat it however you’d like!

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Kate Arends

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