Cowboy Caviar Recipe

4.80 from 5 votes

Cowboy Caviar is one of my favorite appetizer recipes! It is easy to make, has the perfect balance of flavors, and is always a hit with guests!

Prep Time15

Total Time15

Servings: servings

Calories: 116kcal

2 tablespoons apple cider vinegar (do not to use the organic brand - the taste is too strong in this)
2 teaspoons hot sauce
1 1/2 teaspoons extra virgin olive oil
1 clove garlic minced
salt and pepper to taste
1 avocado ripe but firm and diced
15.8 ounces black eyed peas drained and rinsed (455 grams before draining)
11 ounces canned corn drained (312 grams before draining)
1/4 red onion diced small
2 roma tomatoes diced
1/2 cup fresh cilantro chopped

In a large bowl, whisk together the vinegar, hot sauce, and olive oil. Stir in the garlic and season with salt and pepper.
2 tablespoons apple cider vinegar, 2 teaspoons hot sauce, 1 1/2 teaspoons extra virgin olive oil, salt and pepper to taste, 1 clove garlic
Stir in the remainder of the ingredients, taste, and add more salt and pepper as needed.
1 avocado, 15.8 ounces black eyed peas, 11 ounces canned corn, 1/4 red onion, 2 roma tomatoes, 1/2 cup fresh cilantro
Serve with tortilla chips. Store cowboy caviar that is leftover in an airtight container in the refrigerator for up to three days.