Cowboy caviar recipe – Outs at low budget

This fresh and colorful cowboy caviar recipe combines two types of beans, delicious summer vegetables and a vinaigrette of sweet and tart lime to make a daring and versatile dish that I always do all summer. It is a large flea dip, a festive aperitif, a tacos topper, an additional salad module or simply a simple accompanying dish. In addition, Cowboy Caviar resists very well in the refrigerator, so it became my preparation for healthy meals. I never get tired of literally!

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“This thing is fantastic. Do it the day before the intention to serve it to let the flavors mingle. It’s great on burritos, scrambled eggs, rice, on a chip … it’s a basic recipe in my house.”

Austin

What is Cowboy Caviar?

Cowboy Caviar, sometimes called Texas caviar or Mexican caviar, is a cross between a bean salad and fresh salsa. It combines two types of beans, black beans and black -eyed peas, with a colored mixture of fresh vegetables and a tart balsamic vinaigrette. I serve it as an accompaniment dish or a garnish for a number of foods such as tacos, salads, toasted meats, etc. It’s absolutely delicious, and I know you will love it!

Cowboy caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mixture of beans and vegetables, plus a spicy lime vinaigrette.

BANDAGE*

• 2 Tablespoon olive oil ($ 0.22)
• 1 Fresh lime (2 tablespoons of juice) ($ 0.25)
• 1/2 Tablespoon balsamic vinegar ($ 0.10)
• 1/2 teaspoon Chile Powder ** ($ 0.05)
• 1 teaspoon ground cumin ($ 0.10)
• 1/2 teaspoon salt ($ 0.02)
• 1/2 teaspoon sugar ($ 0.02)

Salad

• 1 15 oz. can black beans ($ 0.94)
• 1 15 oz. can black Eyed Peas*** ($ 1.24)
• 1 pepper (any color) ($ 1.48)
• 2 Roma tomatoes ($ 0.48)
• 1 Jalapeño ($ 0.33)
• 1/4 red onion ($ 0.11)
• 1/4 bunch fresh coriander ($ 0.20)

• In a small bowl, whisk olive oil, 2 tablespoons of lime juice, balsamic vinegar, chili powder, cumin, salt and sugar.

• Rinse and drain the two carnors of beans in a colander. Once well drained, transfer them to a large bowl.

• Finely dice pepper, tomatoes, jalapeño and red onion. Try to desire the vegetables in pieces about the same size as the beans. For a less spicy salad, scratch the seeds of the jalapeño before undressing. Coarsely chop the coriander.

• Add the chopped vegetables to the bowl with the beans.

• Pour the vinaigrette on the salad, then stir until everything is coated. Serve immediately or refrigerate until it is ready to eat.

See how we calculate the recipe costs here.

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• Chef’s knife

• White cutting boards

• Measure cups

* If you are in a hurry, Italian vinaigrette in the bottle makes an easy and fun substitution for homemade vinaigrette.
** “Pepper powderIs a mixture of spices used to season the pepper, not the pure red pepper.
***Because black Eyed Peas are technically a “pea” (vegetable), they are sometimes found with the canned vegetables Rather than beans. You can also find them often in the freezerAlthough you want Boil these pea with black eyes firstAccording to the kitchen instructions on the packaging. And If you can’t find black -eyed peas, you can replace Pinto beans or navy beans.

Portion: 0.5CupCalories: 140kcalCarbohydrates: 21gProtein: 7gFat: 3gSodium: 122MGFiber: 7g

Read our full nutritional warning here.

How to take photos of Cowboy Caviar step by step

Make the vinaigrette: I always do the vinaigrette first so that the flavors have a few minutes to mix. Whisk 2 tablespoons of olive oil, 2 tsp.

Prepare the ingredients: Rinse and drain a 15 oz. Box of black beans and a 15 OZ. Dots with black eyes in a colander.

Gather a pepper (any color), two Roma tomatoes, a jalapeño, 1/4 of a red onion and 1/4 cup of coriander. Although any pepper of colored bell can be used, I like the colored touch of yellow or orange pepper.

Finely dice pepper, tomatoes, jalapeño and red onion. The idea is to bring the parts of the hear size closer to have a “caviar” type appearance at the end. Coarsely chop the coriander leaves. Place chopped vegetables in the bowl with rinsed beans.

Assemble the salad: Pour the prepared vinaigrette on the salad.

Variations in Caviar Cowboy

How long does it last?

Well, if you don’t do it Eat everything in a single session (it can happen!), This cowboy caviar recipe resists extremely well in the refrigerator and will remain good in the refrigerator for about 3 to 5 days. While vegetables drop a little water, most ingredients are very robust. Just make sure to stir the salad before serving to redistribute the vinaigrette. This salad will probably not freeze well, due to fresh herbs and vegetables.