Cowboy Caviar

Texas caviar also known as cowboy caviar has been the latest viral trend. I like to call it a summertime salsa but the name originated in 1940’s and was created by Helen Corbitt in the state of Texas and became a popular viral trend by Bria Lemirande on TikTok. Helen Corbitt was a head chef at the time working under Neiman Marcus and was asked to create a menu using only Texas products. It became so popular that Neiman even sold it in stores. This particular recipe is not the traditional recipe it’s just my modern take on it. This is also hands down one of the best salsa recipes out there. It is so incredibly addictive that you won’t be able to stop eating it and it’s worth all the hype. My take on it is a little different but incredibly delicious and refreshing. It can be enjoyed with tortilla chips, on its own, on rice, on tacos, or with seafood. It’s so versatile and you can practically add anything you enjoy.

Cowboy caviar by the modern nonna cowboy caviar

Cowboy Caviar

Themodernnonnathemodernnonna
This particular recipe is not the traditional recipe it’s just my modern take on it. This is also hands down one of the best salsa recipes out there. It is so incredibly addictive that you won’t be able to stop eating it and it’s worth all the hype. My take on it is a little different but incredibly delicious and refreshing. It can be enjoyed with tortilla chips, on its own, on rice, on tacos, or with seafood. It’s so versatile and you can practically add anything you enjoy.
5 from 3 votes
Prep Time 20 mins
Servings 4

Ingredients
  

For the Dressing

  • cup olive oil
  • 2 tablespoons white balsamic vinegar or red wine vinegar
  • juice of two limes
  • tablespoon of agave or honey
  • salt to taste

For the Salsa

  • 1-2 diced mango’s I used one very large one
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ yellow bell pepper
  • 1 finely chopped hot poblano pepper or 2 jalapeños are optional for spice
  • 1 finely chopped tomato
  • 1 cup of corn frozen and thawed grilled, or canned
  • 1 15 oz can of organic black beans rinsed and drained
  • 1 15 oz can of organic cannellini beans rinsed and drained
  • handful of finely chopped parsley or cilantro

Instructions
 

  • Add the dressing to a big bowl and give it a mix.
  • Chop up all of the veggies nice and finely and take your time doing this.
  • Add the chopped veggies to the bowl with the dressing as well as the beans, corn, and herbs of choice and mix it well. Enjoy with tortilla chips, on its own on top of rice, with seafood like shrimp, or on tacos as a topping.
  • Store it in the fridge as it should last you for at least 3 days.

Notes

Please take your time chopping everything very finely. The magic is all in the chop. You can absolutely use any combination of fruit such as pineapple or even ripe sweet peaches too.
This salsa is so versatile and you can make it with any type of bean of choice and adjust the heat by adding more peppers or simply leaving them out. I didn’t use any taco seasoning for this recipe but you are more than welcome to adjust accordingly.
You can grill or boil your own corn, use one in a can, or even a thawed frozen one as well. Feel free to soak and boil your own beans if you wish or use organic canned ones like I did.
Tried this recipe?Let us know how it was!

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5 Responses

  1. 5 stars
    Loved this recipe! Perfect use for summer produce! I ended up not using all of the dressing (my mangos and peaches were juicy), and I measured the honey in the dressing “with my heart”. You will enjoy.

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