Classic Cowboy Caviar with Stonefire® Naan Dippers®.
Prep time.
15.
Cook time.
30.
Bold, fresh, and bursting with Southwest flair, this Classic Cowboy Caviar is your go-to dip for effortless entertaining. Packed with a colorful medley of beans, corn, veggies, and zesty lime dressing, it’s equal parts hearty and refreshing. Served with warm, pillowy Stonefire® Naan Dippers®, this crowd-pleasing appetizer comes together in just 15 minutes—perfect for summer picnics, game day spreads, or anytime snacking.
Ingredients.
1 (15 oz.) can of black beans, drained and rinsed1 (15 oz.) can of black-eyed peas, drained and rinsed1 ½ cups cherry tomatoes, quartered1 ½ cups sweet corn (fresh, canned, or thawed from frozen)1 red bell pepper, diced½ red onion, finely chopped1–2 jalapeños, seeded and finely chopped1 avocado, diced (add just before serving)½ cup chopped fresh cilantroFor the dressing:¼ cup olive oil2 tbsp. red wine vinegarJuice of 1 lime1 clove garlic, grated or finely minced½ tsp. ground cumin½ tsp. paprika1 tsp. chili powder 1 tsp. dijon mustardSalt and black pepper, to taste1–2 containers of Stonefire® Naan Dippers® (warmed and topped with olive oil and seasonings, if desired).
Directions.
In a large bowl, combine the black beans, black-eyed peas, tomatoes, corn, bell pepper, red onion, jalapeño, and cilantro.In a small jar or bowl, whisk together the olive oil, red wine vinegar, lime juice, garlic, spices, Dijon mustard, salt, and pepper. Taste and adjust seasoning.Pour the dressing over the bean and veggie mixture. Toss gently to coat. Cover and refrigerate for 30 minutes to let the flavors meld.Just before serving, fold in the diced avocado. Spoon into a serving bowl or pile onto a platter and serve with warm Stonefire® Naan Dippers® on the side.
Skip slideshow
Slides shown:
