This Cowboy Salsa is an easy appetizer recipe is always a huge hit!
Every year, my mom and her neighbors host a big family cookout. There’s brisket, smoked for hours on the grill and all kinds of delicious food.
This year, I wanted to make something different. Something that didn’t need to be kept cold or warm and was full of flavor.
I stumbled upon a recipe for Cowboy Caviar and it sounded like a winner. I did some research and found all sorts of variations of the recipe. So, I took my favorite pieces of each and came up with my own version
Now, don’t get nervous…there is actually no caviar in this recipe. It’s just a fun play on words. The recipe is a lot like a salsa — there are all sorts of finely diced veggies and several varieties of beans. Then it’s topped with a flavorful vinaigrette. One bite and I was in heaven!
This recipe was incredible! I served it with tortilla chips but it was just as good with a spoon!
It has a smoky sweetness from the chili powder and the sweet corn and a slight crunch from the crisp bell peppers.
This Cowboy Salsa is perfect for summer cookouts and parties. The recipe is easy to double for a large crowd and you can prepare it ahead of time – it gets better the longer it sits. Plus, you can serve it at room temperature so there’s no need to keep it cold.
This recipe is definitely a keeper!
- 1 pound Roma tomatoes - seeded and finely chopped
- 1 red onion - finely diced
- 1/2 cup red bell pepper - finely diced
- 1/2 cup green bell pepper - finely diced
- 1 oz can of corn - drained, 11
- 1 oz can of black beans - drained, 15
- 1 oz can of black eyed peas - drained, 15
- 1 cup cilantro - finely minced
- 1/2 cup olive oil
- 1/3 cup sugar
- 1/3 cup white wine vinegar
- 1 teaspoon chili powder
- 1 teaspoon salt
- Combine all of the vinaigrette ingredients in a bowl and whisk together.
- Add remaining ingredients to a large bowl and stir to combine.
- Pour vinaigrette over vegetables and beans and stir to combine.
- Refrigerate for at least 1 hour before serving.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.