I was at our annual fishing derby this year and discovered Cowboy Caviar. Someone had brought it and I was instantly intrigued. I had never heard of it before. Uncertain whether or not her recipe was gluten free I couldn’t give it a try. I did however keep it in the back of my mind, knowing I was going to have to try it for myself.
This is amazingly refreshing, is not only simple to make but also a wonderful dish to bring to any BBQ, potluck or have just for a snack.
I looked at recipes that included avocado and others that did not. I decided to add avocado, but it is optional. You can make this as mild or as spicy as you like, for this recipe I used a mild pepper.
With farmers markets and gardens in full swing, fresh ingredients are abundant making it the perfect time of year for this dish.
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| Prep Time | 15 minutes |
| Servings |
quarts
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- 1 15 oz can black eyed peas
- 1 15 oz can black beans
- 1 red onion diced ( about 2 cups)
- 1/2 green pepper diced ( about 2 cups)
- 1/2 red pepper diced ( about 2 cups)
- 1 poblano pepper seeded and membranes removed, diced *see note
- 4 roma tomatoes seeds removed, diced (about 3 cups)
- 1/4 cup cilantro roughly chopped
- 2 avocado diced (optional)
Ingredients
Salsa
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- Put all of the salsa ingredients in a large bowl and mix together well
- In a small mixing bowl add the ingredients for the dressing and mix well
- Add the dressing to the salsa and stir all the ingredients together
- Serve with tortilla chips and enjoy!
You can add any kind of hot peppers you like, it is up to you how spicy you like it.
This Cowboy Caviar recipe is dairy free, gluten free, vegan, and vegetarian.
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