This “caviar” is the perfect mix of sweet, savory and heat. Via @brialem/Tiktok (3) Look, none of us can deny our love for southern comfort food . But when summer comes around, we’re looking to avoid the heavy stuff and turning to summer salads instead. Luckily, we’ve found a […]
Click here to view original web page at www.tasteofhome.com
This "caviar" is the perfect mix of sweet, savory and heat.
Via @brialem/Tiktok (3)
Look, none of us can deny our love for southern comfort food. But when summer comes around, we’re looking to avoid the heavy stuff and turning to summer salads instead. Luckily, we’ve found a way to combine the two in the form of TikTok’s latest recipe find: cowboy caviar.
Also known as Texas caviar, this dish was created by Helen Corbitt around 1940 in Houston, Texas. Originally made with black-eyed peas, the name riffs on the fancier dish because the peas resembled caviar. TikTok has upgraded the classic cowboy caviar to make it our new go-to recipe for summer,
How to Make Cowboy Caviar
This recipe comes from TikTok user @brialem. You can omit any of the ingredients below or add whatever’s fresh from the garden. Make this recipe your own!
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 jalapenos
- 3/4 red onion
- 1 mango
- 2 cups sweet corn
- 1 container feta cheese
- 1 can sliced black olives
- 2 cans black beans, rinsed
- 1 can pinto beans, rinsed
- 2 avocados
Dressing:
- Juice of 3 limes
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 3-4 tablespoons taco seasoning
- 2-4 tablespoons spicy honey
- 3 tablespoons sugar, or to taste
- Salt and pepper to taste
- Optional: Taco seasoning
Directions
Step 1: Mix your ingredients
Finely dice your bell peppers, jalapenos, onion and mango. Add to a large bowl. Stir in the corn, pre-sliced olives and feta cheese. Drain and rinse your beans and add them to the large bowl. Combine everything well.
Step 2: Add the dressing
Whisk together your homemade dressing. Pour it gently over the cowboy caviar and stir well. The entire bowl should be mixed thoroughly. All the bright colors should be shining through!
Step 3: Add the avocado
Dice the fresh avocado and add shortly before you plan to serve the dip. Once everything is combined, serve with chips, on burritos or however else you see fit. It should keep in the fridge for up to three days.
Find the best tortilla chips for a hefty dip like this.
What Can I Add to Cowboy Caviar?
The beauty of cowboy caviar is that you can add whatever your heart desires. @brialem has created TikTok videos with several renditions of the stuff, so here are a few more ingredients to try:
- Diced peaches (adds sweetness like the mango)
- Cilantro
- Black-eyed peas
- Queso fresco
- Tomatoes
- Peas
- Garlic salt
- Peach juice
- Jalapeno juice
- Canned jalapenos
There’s no wrong answer when it comes to making your own cowboy caviar. Add what you like and leave what you don’t—either way, we know it’s going to be an absolute masterpiece.
Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York
This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. —Lois McAtee, Oceanside, California
This zesty dish is a favorite of mine because it has a wonderful Southwestern taste and is easy to prepare. I serve it on nights when we have only a few minutes to eat before running off to meetings or sports events. —Joan Hallford, North Richland Hills, Texas
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas
These cookies are very popular here in Wyoming. Mix up a batch for your crew and see why! —Patsy Steenbock, Shoshoni, Wyoming
Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.—Jerri Moror, Rio Rancho, New Mexico
After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.—Nicole Filizetti, Grand Marais, Michigan
I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how these stuffed peppers were born. —Amber Massey, Coppell, Texas
When living in Europe, I missed classic Southwestern flavors. Using what I had, I made spicy pork tenderloin and it's been a staple ever since. —John Cox, Seguin, Texas
I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. —Pam Corder, Monroe, Louisiana
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
A perfectly balanced rub imparts deep flavors without the muss and fuss of a marinade that can often be time-consuming when you have a hungry crowd to feed. — Kenny Fisher, Lancaster, Ohio
The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. —Erin Chilcoat, Central Islip, New York
Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. —Johnna Johnson, Scottsdale, Arizona
I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.—Whitney Gilbert, Smithville, Missouri
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
We adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. —Joan Hallford, Fort Worth, Texas
Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here’s my easy take on this crunchy classic. —Jan Moon, Alamogordo, New Mexico
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Meat is a hard sell with my teenage daughter unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top and it's a home run. —Donna Carney, New Lexington, Ohio
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. —Angie Price, Bradford, Tennessee
My husband and I met while working the dinner shift at a homeless shelter that served my chili. I’ve revised the chili using bean veggie burgers. —Marty Nickerson, Ellington, Connecticut
Awhile back, my sister Elyse shared a tasty ranch pork roast recipe. I tweaked it so I could use what was already in my pantry, and this dish was born. —Kendra Adamson, Layton, Utah
I make this skillet specialty on those night when I'm craving southwestern fare. It's easy to cut and remove the pieces from the pan. —Bernice Janowski, Stevens Point, Wisconsin
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese—or all three. —Jane Whittaker, Pensacola, Florida
For those who like it spicy, it’s easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick.—Pat Harmon, Baden, Pennsylvania
This is a tradition at the table when my girlfriends and I go up north for a girls' weekend. The husbands and kids are left at home, but the slow cooker comes with us! —Julie Butsch, Hartland, Wisconsin
One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. —Anna Mayer, Fort Branch, Indiana
Sloppy joes are a favorite of adults and kids. I deviated from the traditional recipe by adding a little Southwestern spiciness. —Geraldine Saucier, Albuquerque, New Mexico
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana
I had some extra cilantro in the fridge and didn't want to throw it away. Instead, I came up with this delightful and filling family recipe. Everyone just loved it! —Vikki Rebholz, West Chester, Ohio
I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. —Janie Reitz, Rochester, Minnesota
This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. —Peggy Foster, Florence, Kentucky
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
My husband loves this casserole, but it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious. —Marsha Wills, Homosassa, Florida
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon
My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. —Teressa Eastman, El Dorado, Kansas
Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. —Caroline Shively, Alexandria, Virginia
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas
For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona
My kids love these beef rolls so much. I always make extra since they heat up so quickly. I give the kids their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas
I like to spend time in the garden, so I look for recipes that don't require hours in the kitchen. This savory southwestern pie has a short list of ingredients and is quick to prepare. —Doris Gill, Sargent, Nebraska
We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina
Here's our at-home take on restaurant burrito bowls. We start with rice, kielbasa and black beans, then top 'em with salsa, red onion and cilantro. Use a spicier sausage if you want to crank up the heat. —Abby Williamson, Dunedin, Florida
Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. —Jeanne Shear, Sabetha, Kansas
Ranch dressing got its start on a real dude ranch in California. Punch up the Western original with green salsa, green chilies, jalapenos and cilantro for more color and spice. Serve the dip along with your favorite wings to feed a crowd. —Lindsay Duke, Goodrich, Texas
We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut
Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York
This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. —Lois McAtee, Oceanside, California
This zesty dish is a favorite of mine because it has a wonderful Southwestern taste and is easy to prepare. I serve it on nights when we have only a few minutes to eat before running off to meetings or sports events. —Joan Hallford, North Richland Hills, Texas
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas
These cookies are very popular here in Wyoming. Mix up a batch for your crew and see why! —Patsy Steenbock, Shoshoni, Wyoming
Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.—Jerri Moror, Rio Rancho, New Mexico
After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.—Nicole Filizetti, Grand Marais, Michigan
I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how these stuffed peppers were born. —Amber Massey, Coppell, Texas
When living in Europe, I missed classic Southwestern flavors. Using what I had, I made spicy pork tenderloin and it's been a staple ever since. —John Cox, Seguin, Texas
I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. —Pam Corder, Monroe, Louisiana
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
A perfectly balanced rub imparts deep flavors without the muss and fuss of a marinade that can often be time-consuming when you have a hungry crowd to feed. — Kenny Fisher, Lancaster, Ohio
The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. —Erin Chilcoat, Central Islip, New York
Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. —Johnna Johnson, Scottsdale, Arizona
I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.—Whitney Gilbert, Smithville, Missouri
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
We adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. —Joan Hallford, Fort Worth, Texas
Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here’s my easy take on this crunchy classic. —Jan Moon, Alamogordo, New Mexico
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Meat is a hard sell with my teenage daughter unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top and it's a home run. —Donna Carney, New Lexington, Ohio
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. —Angie Price, Bradford, Tennessee
My husband and I met while working the dinner shift at a homeless shelter that served my chili. I’ve revised the chili using bean veggie burgers. —Marty Nickerson, Ellington, Connecticut
Awhile back, my sister Elyse shared a tasty ranch pork roast recipe. I tweaked it so I could use what was already in my pantry, and this dish was born. —Kendra Adamson, Layton, Utah
I make this skillet specialty on those night when I'm craving southwestern fare. It's easy to cut and remove the pieces from the pan. —Bernice Janowski, Stevens Point, Wisconsin
Popular Videos
Having always wanted a career in writing, Melany couldn't have found a better place than Taste of Home to begin. When she's not scribbling in her notebook or working at her computer, she can be found experimenting with new recipes or relaxing with a book and her cats.