Hillary's Smokey Southwest Cowboy Caviar
Cowboy Caviar is a fun alternative to salsa. It's great for summer potlucks and snacking with tortilla chips. Simple to make, filled with colorful veggies, and bold Southwest flavor.
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1/4 cup red onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 cucumber, diced
- 1/2 cup cilantro, chopped
- 2 Tbsp olive oil
- 2 Tbsp lime juice
2 Tbsp FreshJax Smokey Southwest seasoning
Mix beans, veggies, and cilantro in a large bowl.
In a small bowl, whisk together oil, lime juice, and Smokey Southwest.
Pour dressing over veggies and stir to combine.
Taste and add additional Smokey Southwest for more heat and flavor, if desired.
Store in an airtight container in the fridge for up to a week.
This is our secret weapon for getting invited to all the best BBQs, Grill-Outs, and Cook-Offs.
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