Grilled Cowboy Caviar
Aug 31, 2023
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This Grilled Cowboy Caviar recipe will be the talk of the party! It’s a simple appetizer recipe that feeds a crowd on a budget. Plus, by grilling the vegetables it gives them a flavor boost that everyone will love.
This post is sponsored by Bayer Crop Sciences.
If you have a bunch of produce in your kitchen that needs to be used up, this recipe is a great way to do just that! This recipe is asked for all the time by our friends and family. It’s become a “go to” recipe of ours.
Like with any dip or salsa, cowboy caviar has several adapted versions depending on where you live. It’s a recipe that has been changed throughout the years to satisfy peoples’ tastes or even to conform to the fresh produce that is available in certain regions. However, the main component of any cowboy caviar is the black eyed peas.
Tips for Making Grilled Cowboy Caviar
- While the corn is grilling, prepare the remaining vegetables.
- Set a bowl, grocery bag, or compost bin on the counter for the scraps in order to have an easy clean up!
- When chopping the vegetables, the smaller the better.
- You can sub a bottle of Italian dressing for the Garlic-Lime Vinaigrette if you choose.
What is cowboy caviar?
Cowboy Caviar can also be called Texas Caviar. They are both the same thing and contain simple and healthy ingredients that include produce: corn, tomatoes, sweet onion, bell peppers, avocado and jalapenos. We assure you this recipe will leave you feeling full!
Ingredients for Grilled Cowboy Caviar Recipe
- bicolor corn
- snacking tomatoes
- Sweet onion
- red bell pepper
- orange bell pepper
- black beans
- black-eyed peas
- olive oil, salt & pepper for grilling
- Garlic-Lime Vinaigrette (lime juice, minced garlic, olive oil, salt & pepper)
How to Make GrilledCowboy Caviar
First, preheat the grill to medium-high heat.
Next, brush the bicolor corn with olive oil, place on grill grates – turn occasionally until grill marks appear, about 10 minutes. Remove from heat.
While the corn is on the grill, arrange tomatoes, onion, bell peppers, and jalapeños on a grill sheet or in a grill pan. Add to the grill – turn occasionally until grill marks appear, about 6-8 minutes, Remove from heat.
Then, allow veggies to cool. Dice the grilled tomatoes, onions, bell pepper, and jalapeño. Remove the grilled bicolor corn kernels from the cob using a knife or corn on the cob stripper.
In a large bowl, toss together the drained & rinsed black beans and black eyed peas. Add the grilled & diced tomatoes, onions, bell pepper, and jalapeño. Top it with chunks of avocado, cilantro and garlic-lime vinaigrette.
Finally, serve and enjoy! You can serve it as a dip with chips, as a salad or even a a filling for a lettuce wrap.
How to Store Leftover Grilled Cowboy Caviar
Place any remaining leftovers in an airtight container in the refrigerator for up to three days. This recipe is just as good the next day!
More Delicious Appetizers to Try
- Fresh Tomato, Herbs and Ricotta Bruschetta Board
- Jarcuteries: Single Serve Charcuterie Boards
- Blood Orange and Apple Tortilla Pinwheels
- Bacon Wrapped Apples
About Vegetables By Bayer
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Grilled Cowboy Caviar
- 4 ears bicolor corn
- 12 oz tomatoes
- 1 jumbo sweet onion sliced into ½” thick round
- 1 red bell pepper halved with ribs & seeds removed
- 1 orange bell pepper halved with ribs & seeds removed
- 1 avocado peeled & halved
- 1 jalapeno halved, ribs & seeds removed (optional)
- 1 15 oz can black beans rinsed & drained
- 1 15 oz can black-eyed peas rinsed & drained
- ½ cup chopped cilantro leaves and tender stems
- Olive Oil Salt & Pepper for Grilling
- Garlic-Lime Vinaigrette lime juice, minced garlic, olive oil, salt & pepper
- Preheat grill to medium-high heat
- Brush Bicolor Corn with Olive Oil, place on grill grates – turn occasionally until grill marks appear, about 10 minutes. Remove from heat.
- While Corn is on Grill, Use a grill sheet or in a grill pan, arrange Tomatoes, Onion, Bell Peppers, Avocado, Jalapeno – turn occasionally until grill marks appear, about 6-8 minutes, Remove from heat.
- Allow veggies to cool. Diced the grilled tomatoes, onions, bell pepper, avocado, and jalapeno. Remove the grilled bicolor corn kernels from the cob.
- In a large bowl mix toss together the drained & rinsed black beans and black eyed peas. Add the grilled & diced tomatoes, onions, bell pepper, avocado and jalapeno. Toss in cilantro and garlic-lime vinaigrette.
- Serve as a dip with chips or as a lettuce wrap filling
Nutrition information is automatically calculated, so should only be used as an approximation.