Buffalo Cowboy Caviar
Bold spicy Buffalo Cowboy Caviar, a zesty dip (or side dish) for any occasion!
What is Buffalo Cowboy Caviar?
I have lived in “cowboy country” most of my life and only recently did I hear about Cowboy Caviar.
Just last month I gave it a taste, and Boy Howdy, I am so very glad I did!
I must admit, Buffalo Cowboy Caviar has to have the most nondescript name for a recipe ever… It does not include caviar or buffalos. And there are no cowboys involved either, although cowboys could certainly make and eat it.
Confession Number 2: From the name alone, I honestly did not expect to like it at all.
After my first taste test, I was surprised and amazed. I tried it, and tried it, and kept on trying it. In fact, it turned out to be my entire dinner for the night.
Guilt free of course, my Buffalo Cowboy Caviar recipe is also vegan, dairy free, and gluten free. Buffalo Cowboy Caviar could easily be mistaken for a salsa, salad, dip or even a relish.
It actually could be eaten as any of the aforementioned dishes.
This Buffalo Cowboy Caviar combines fresh, colorful, diced vegetables, beans, black eyed peas, corn, and a savory buffalo hot wing seasoning. It’s a delicious collaboration perfect for scooping up with tortilla chips.
Buffalo Cowboy Caviar is so quick to throw together, and it is quite a feast for the eyes, as well as the palate.
The marinade gives this recipe a twist, by adding buffalo wing sauce and dry buffalo spice blend with olive oil, lime juice, and honey.
There is no cooking involved. So on those hot summer evenings, it will be a breeze to make.
Chop some fresh veggies, open a few cans of beans, whisk up the dressing, and you are done.
Allow the Buffalo Cowboy Caviar time to marinate for about an hour, so the flavors mature.
This salad/dip holds up very well, making it a great take along for cookouts, picnics, potlucks and the like.
Store in the refrigerator for up to a week, but I doubt it will last that long!
More Fresh Dips and Salsas
Buffalo Cowboy Caviar
For the Cowboy Caviar:
- 15 ounces black beans, drained and rinsed
- 15 ounces black eyed peas, drained and rinsed
- 11 ounces corn, drained
- 4 Roma tomatoes, seeded and diced
- 2 large firm avocados, diced
- 1 small red onion, diced
- 1 orange bell pepper, diced
- 1 cup green onions, diced
- 1 bunch cilantro, chopped
- 1-2 large jalapenos, seeded and diced
- Mix the marinade ingredients in a small bowl.
- Chop all the vegetables and herbs. Place the rest of ingredients in a large salad bowl. Pour the marinade over the top, and stir gently to coat well.
- Chill for at least 1 hour. Serve cold or at room temperature.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!