Cowboy Caviar with Chili Lime Vinaigrette

Cowboy caviar is a must-have for tailgate foods, hosting, and crowd-pleasing appetizers that everyone will love. Its vibrant vegetables, creamy avocado, and zesty chili lime vinaigrette make each bite flavorful. Moreover, adding Daily Crunch Nashville Hot gives a spicy crunch that elevates this classic dip. Consequently, it’s perfect for sharing with friends or family at any gathering.

First, prepare the chili lime vinaigrette by combining garlic, sugar, kosher salt, cumin, coriander, chili powder, lime juice, olive oil, and balsamic vinegar. Whisk or shake until fully blended. Meanwhile, lightly char the sweet corn in a dry skillet. This step adds a smoky depth that enhances the flavors of your cowboy caviar.

Next, combine black beans, black-eyed peas (or pinto beans), diced tomatoes, bell peppers, jalapeños, red onion, and cilantro in a large bowl. Pour the vinaigrette over the mixture and toss to coat evenly. Then, fold in diced avocado gently to maintain its texture. Finally, sprinkle with Daily Crunch Nashville Hot for an extra kick.

Tailgate foods like cowboy caviar make hosting easier and more delicious. Whether served with chips, tacos, or as a topping for salads, it’s versatile and simple. Therefore, this recipe is ideal for autumn gatherings, weekend get-togethers, or any occasion that calls for fresh, flavorful appetizers.

Recipe adapted from Simply Scratch, with a spicy crunch twist thanks to Daily Crunch Nashville Hot.

Ingredients Cowboy Caviar with Chili Lime Vinaigrette:

For the Chili Lime Vinaigrette:

• 2 cloves garlic, grated

• 1 teaspoon sugar

• 1 teaspoon kosher salt

• 1 teaspoon ground cumin

• ¾ teaspoon ground coriander

• ¾ teaspoon chili powder

• ⅓ cup freshly squeezed lime juice

• 3 tablespoons olive oil

• 1 tablespoon balsamic vinegar
  
  

For the Cowboy Caviar:

• 1¾ cups sweet corn, thawed if frozen

• 15 ounces canned black beans, drained and rinsed

• 15 ounces canned black-eyed peas (or pinto beans), drained and rinsed

• 2 to 3 Roma tomatoes, seeded and finely diced

• 1 orange bell pepper, seeded and finely diced

• 1 yellow bell pepper, seeded and finely diced

• 2 jalapeños, seeded and finely diced (remove ribs and seeds for less heat)

• 1 medium red onion, finely diced

• ⅓ cup chopped cilantro

• 2 small avocados, diced

• ¼ cup Daily Crunch Nashville Hot

Directions for Cowboy Caviar with Chili Lime Vinaigrette:

 

Prepare the Chili Lime Vinaigrette

1. In a glass jar or mixing bowl, combine garlic, sugar, kosher salt, cumin, coriander, chili powder, lime juice, olive oil, and balsamic vinegar.

2. Whisk until smooth or secure the lid and shake well to blend.
   
   

Make the Cowboy Caviar

1. Heat a dry skillet over medium heat. Add the corn and cook, undisturbed, for 2–3 minutes until lightly charred. Stir, then cook another 2–3 minutes until charred in spots. Remove from heat and let cool.

2. In a large bowl, combine black beans, black-eyed peas (or pinto beans), tomatoes, bell peppers, charred corn, jalapeños, red onion, and cilantro.

3. Pour the vinaigrette over the mixture and toss until everything is evenly coated.

4. Gently fold in the avocado last (if using) to prevent it from breaking down and top with Daily Crunch Nashville Hot.

5. Taste with the chips you’ll be serving alongside. Adjust seasoning with more salt if needed.