The first time I ate Cowboy Caviar was with Herman the Sturgeon. My friend Rebecca and I had just finished hiking back to Wahclella Falls with our crew of little people. We drove over to Bonneville Dam and spread our picnic blanket under the trees next to Herman’s tank. The kids bounced around on the grass while we ate lunch together. I quickly ditched my trusty pb&j’s and started shoveling Rebecca’s Cowboy Caviar in my mouth instead. It was the perfect lunch for hungry hikers and a sunny afternoon.
You can whip this delicious concoction together in less than 10 minutes. Pop the lid on the container, grab a bag of tortilla chips, and hit the road for whatever adventure the day holds. Or serve it as a side salad with grilled meat. Spoon it into tacos! Eat it with a spoon!
You could kick it up a notch by adding jalapenos or garlic, sprinkle in some cumin or cayenne. This is one of those flexible recipes that is open to a bunch of variations. With this fresh combination, it’s hard to go wrong.
We’re supposed to be back in the 80’s tomorrow! Enjoy the sunshine. If you pack a picnic lunch and head up the Gorge, say hello to my buddy Herman for me.
1 (15 oz.) can black beans (about 2 cups cooked), drained & rinsed
1 c. corn kernels
1/2 c. diced sweet onion
1 bell pepper, diced
2 tomatoes, chopped
1 avocado, cubed
1/4 c. chopped cilantro (optional)
1/4 c. olive oil
2 T. red wine vinegar
1 lime, juiced
- Wash and prepare all vegetables and combine in a large bowl. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Pour over the salad and gently stir to combine.
- Cover and refrigerate at least one hour, or up to 24 hours (add the avocado right before serving).
This post may contain affiliate links. See the disclosure policy for more information.