There are many on the web. I found one that I enjoyed at A Spicy Perspective. However, it was lacking just a bit of bite that I really wanted. So, I tweaked a few things in the marinade and swapped up the jalapenos to Serranos. I hope you like the heat, this one brings it in full force.
Buffalo Style Cowboy Caviar
Equipment
- 1 Blender
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Strainer
- 1 2 Quart Airtight Storage Container for refrigeration while marinating
Ingredients
For the Cowboy Caviar:
- 15 ounces black beans drained and rinsed
- 15 ounces black eyed peas drained and rinsed
- 11 ounces corn drained
- 16 oz cherry tomatoes halved
- 2 large firm avocados diced
- 1 small red onion diced
- 1 orange bell pepper diced
- 1 cup green onions diced
- 1 bunch cilantro chopped
- 2 serrano peppers seeded and diced
For the Marinade:
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 tbsp honey
- 1/4 cup buffalo wing seasoning homemade or store-bought
- 1 tsp red chili flakes
- 1 tsp oregano
- 1 tsp salt
- 2 garlic cloves crushed
Instructions
Instructions
- In a blender, mix the marinade ingredients.1/4 cup olive oil, 1/4 cup lime juice, 2 tbsp honey, 1/4 cup buffalo wing seasoning, 1 tsp red chili flakes, 1 tsp oregano, 1 tsp salt, 2 garlic cloves
- Place cherry tomatoes in a small bowl and toss with a pinch of salt. This is to draw some moisture out of the tomatoes.16 oz cherry tomatoes
- Chop the remaining vegetables and herbs. Place in the large bowl.2 large firm avocados, 1 small red onion, 1 orange bell pepper, 1 cup green onions, 2 serrano peppers, 1 bunch cilantro
- After cherry tomatoes have sat for at least 5 minutes, strain the juices.
- Place remining ingredients in the large bowl. Add the marinate and mix gently to not break up the avocados.15 ounces black beans, 15 ounces black eyed peas, 11 ounces corn
- Chill for at least 1 hour. Serve cold or at room temperature.
Notes
Adapted from A Spicy Perspective
