The Best Cowboy Caviar, With A Kick

Cowboy Caviar is one of those dishes that you find at every potluck. And for good reason – it’s quick to make and tastes delicious! Cowboy Caviar makes a great dip for tortilla chips, or a fresh tasting side dish. This is the best cowboy caviar recipe and includes jalapeño and dijon for a kick of spice.

Jalapeño makes this the best Cowboy Caviar recipe

There are many versions of Cowboy Caviar, also called Texas Caviar. In this one, I’ve added heat with some chopped jalapeño pepper, and a tangy dressing with dijon mustard and lime.

Shoepeg corn is a small white kernel corn that is sweeter than regular corn and is perfect for this dish. If you can’t find shoepeg corn, you can substitute regular canned or frozen sweet corn.

I like using black eyed peas in this recipe since they are a bit firmer than other small beans and have a nice texture. If you can’t find them black beans can be substituted. However, if serving this dish for New Year’s Day, black eyed peas are a must. Eating black eyed peas on New Years Day is said to bring good luck for the year!

Cowboy Caviar is as simple to make as chopping up some veggies and tossing everything together. It’s always a crowd favorite! Enjoy this cowboy caviar recipe with jalapeño! It’s the best!

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The Best Cowboy Caviar – With A Kick

This fresh, colorful Cowboy Caviar makes a great dip to pair with tortilla chips, or a light side dish. The jalapeño pepper adds a bit of heat and some added kick!

Course Side Dish, Snack

Cuisine American

Keyword cowboy caviar, healthy, potluck

Prep Time 15 minutes minutes

Ingredients

• 15 oz can black eyed peas, drained and rinsed
• 15 oz can shoepeg corn, drained
• 3 roma tomatoes, seeded and diced
• 1/2 cup red onion, diced
• 1 jalapeño pepper, seeds removed, diced small
• 1/3 cup parsley, finely chopped

Dressing

• 1/4 cup olive oil
• 3 tbsp lime juice
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

• Combine black eyed peas, corn, tomatoes, onion, jalapeño pepper and parsley. Toss to combine well.
• In a separate dish, combine olive oil, lime juice, red wine vinegar, dijon mustard, sugar, salt and pepper. Whisk well to combine.
• Pour dressing over the other ingredients and stir well.
• Keep refrigerated and stir well prior to serving.

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