Cowboy Caviar
Posted:
February 2023
Categories:
Savory Recipes
A classic party dip filled with good-for-you ingredients, like beans, veggies, and fresh herbs.
Cowboy Caviar Recipe
Whenever I make this for a party, it’s the first appetizer to go. This is my spin on classic Cowboy Caviar, with chickpeas instead of black-eyed peas, finely chopped cabbage for crunch, and Kalamata olives for a salty bite. It’s the perfect party dish because everyone can eat it (No dairy! No gluten!) and each ingredient, when finely chopped, scoops perfectly onto a tortilla chip. You could also make a batch of this for meal prep and add it to salads or serve it as a side. Fair warning: This recipe makes a lot. It’s too good not to.
Ingredients for Cowboy Caviar
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1 can chickpeas
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1 can black beans
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2 cups frozen corn, thawed
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2 cups finely chopped cabbage
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1 small red onion, finely chopped
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1 red bell pepper, finely chopped
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5-6 scallions, trimmed and cut into 1/4" pieces
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5 Persian cucumbers, finely chopped
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1 cup Kalamata olives, finely chopped
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1/4 cup chopped cilantro
For the dressing
- Juice of two lemons
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 tablespoon oregano
- 3 garlic cloves, grated
- 1/4 teaspoon fresh black pepper
How to Make Cowboy Caviar
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Start by chopping all of your veggies according to the ingredients list. Everything should be about the same size. Add the veggies and cilantro to a large bowl.
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Drain and rinse the chickpeas and black beans and add them to the bowl.
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In a separate bowl, whisk together all of the dressing ingredients.
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Pour the dressing over the veggies and stir well to get everything evenly coated.
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Serve with tortilla chips. The dip should stay good in an airtight container in the fridge for about 5 days.
What You’ll Need
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