Cowboy Caviar

Cowboy Caviar

By the time the holidays are over I am saturated with heavy food, cheese based dishes, and ready to start a new year fresh on the straight and narrow. Just like everyone else I like to focus on healthier eating after the new year. It’s a great time to set aside to focus on routine and eat healthier.

During this time period there are a few healthy eating pitfalls: the college football national championship and the Super Bowl. Both events usually involve plenty of the same party food you’ve recently burned out on and sworn off, but it doesn’t have to be that way.

I have a super easy recipe for what I call Cowboy Caviar. Its essentially a bean based salsa with a fresh, satisfyingly seasoned dressing. In this case we use black beans and black eyed peas (which are known to bring good luck in the New year), and season with olive oil, vinegar, and The Cowboy Shake. It can be eaten with tortilla chips, veggies or used as a topping for chicken or fish tacos.

3 Roma tomatoes seeds removed, diced
2 ripe avocados diced
1/3 c. red onion diced
1 15 oz. can black beans rinsed and drained
1 15 oz. can black eyed peas rinsed and drained
1 1/2 c. frozen sweet corn thawed
1 bell pepper diced (I used half a green and half a red for a nice color contrast)
1 jalapeno pepper 
1/3 c. olive oil
3 tbsp. red wine vinegar
1 tbsp. J. Brady’s-Cowboy Shake

Mix all ingredients well without mashing the avocado too much. Let flavors marinate for 30 minutes to an hour in the refrigerator before serving. Enjoy!

Back to blog