Friday, June 18, 2010

Cowboy Caviar

Remember my nattering on about the arrival of summer? Ha! Last weekend we were invited to a backyard barbecue potluck. It started raining the night before and poured all day Saturday. Plans of badminton and Bocce ball flew out the window, replaced by a quick purchase of a ping pong table from Craigslist and the rental of several Disney movies to occupy the children.

Grilling in the rain, a crowded kitchen, excellent food and good company -- the party was a grand success. My contribution was the salad/dip above.

There are several variations of this, and it pops up at many a potluck. I like it because it can be a side dish salad, a dip for tortilla chips, or added to tacos or fajitas as a relish. It's called corn salad, corn relish, or Mexican caviar. Around here it's called cowboy caviar. After all, corn is only one of many ingredients.

Cowboy Caviar
  • 2 (10 ounce) packages frozen corn, thawed under running water
  • 2 (15 ounce) cans black beans, drained and thoroughly rinsed
  • 1 (14.5 ounce) can petite diced tomatoes, drained and rinsed
  • 1 large green pepper, diced
  • 1 large red pepper, diced
  • 1 cup black olives, sliced
  • 1/2 cup red onion, diced
  • 6 green onions, sliced
  • 2 jalapeno peppers, seeded and diced
Combine everything and toss with:

  • 1/4 cup olive oil
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 Tablespoons red wine vinegar
  • 1 Tablespoon sugar
  • Juice of 2 limes (4-5 Tablespoons)
Whisk ingredients together thoroughly until sugar and salt dissolve. This is an acidic dressing which is nice with the sweetness of the corn, the bite of the hot sauce and the salt of chips if you're serving it as a dip. You may want to use more oil or less vinegar, of course. Adjust to your personal taste.

A quick reminder about the contest running until the end of the month. Just leave a comment on any Hearth Cricket post to enter.

You can win a copy of Something Borrowed, Something Bleu and an assortment of gourmet cheeses from or a copy of Something Borrowed, Something Bleu along with a copy of Making Cheese, Butter & Yogurt, a Storey Country Wisdom Bulletin by Ricki Carroll.

Have a great weekend everyone!


  1. Your cowboy caviar reminds me of the summer bean salad I make with equal parts of garbanzos, kidney beans, and edamame. I add a little chopped sweet pickle and use a homemade olive oil vinaigrette that contains a little sugar and a little Dijon mustard in the mix (and a healthy pinch of Herbes de Provence).

  2. Sounds great! I seem to remember that recipe or a similar one that you posted over at Mystery Lovers Kitchen a while back, no?