Black Bean & Black Eyed Pea Salsa a.k.a. Cowboy Caviar – {Meatless Monday}

Black Bean & Black Eyed Pea Salsa Cowboy Caviar Avocado Tomato Corn Cilantro

Black Bean & Black Eyed Pea Salsa aka Cowboy Caviar

I had something completely different scheduled for my Meatless Monday post today, but I made this Cowboy Caviar yesterday for Cinco de Mayo and realized I had never posted my version of this amazingly versatile salad. You just won’t believe all the things you can do with this delicious stuff! 

First of all…I make this all the time. Really, it’s one of my very favourite things to have on hand for snacking and so much more. I have no idea why I have never published it before now. Anyway…here’s a list of the ways I’ve used it:

  • With lettuce as a salad (no dressing necessary)
  • Atop quesadillas
  • Stuffed into tacos
  • As a dip with corn chips
  • In a flour tortilla roll up
  • Scattered on the top of cheese nachos
  • As a fresh condiment on top of chili or grilled chicken or hamburgers
  • On a great, huge, spoon shoveled straight into my pie hole

See? You can do anything with this salad!! But the best thing you can do is make it. Make it now. Make it often. Really. Do.


P~

p.s.: Since fresh tomatoes aren’t available in the markets yet, I used a can of diced tomatoes with green chilies (like Rotel brand) this time. But, when tomatoes are beautiful and vine ripened, I use them instead and add a small can of green chilies.

Black Bean & Black Eyed Pea Salsa a.k.a. Cowboy Caviar - {Meatless Monday}
 
The combination of canned beans (and sometimes tomatoes), with the freshness of cilantro and onion and avocado makes for a mishmash of heavenly flavor.
Author:
Recipe type: Salad, Appetizer, Condiment
Ingredients
  • 1 -15 ounce can black beans (I use Bush's), drained and rinsed.
  • 1 -15 ounce can black-eyed peas (I use Bush's), drained and rinsed.
  • 12 ounces kernel corn (I used thawed frozen, but you can use canned, drained)
  • 1 -10 ounce can diced tomatoes with green chilies (or two tomatoes diced and a 4 ounce can green chilies)
  • ½ cup red onion, minced
  • ½ cup fresh cilantro, chopped
  • 1 avocado, peeled and diced
  • Juice of one lime
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • salt and ground black pepper, to taste
Instructions
  1. Add all the ingredients into a large bowl, leaving the avocado and lime juice until last. I add the avocado and squeeze the lime juice all over the avocado before stirring all the ingredients to combine (this helps keep the avocado from turning brown).
  2. Chill in the refrigerator.
  3. Serve as desired...great with corn chips as a dip.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Appetizers, Beans, Dips and Spreads, Meatless Monday, Picnic Fare, Salads, Vegetables. Bookmark the permalink.

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