Zesty Balsamic Cowboy Caviar Easy Recipe
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Looking for a unique party dip with a lot of zing? This Balsamic Cowboy Caviar easy recipe is tangy and full of yummy beans herbs and veggies! So simple yet so good! For more recipes like this see my Appetizer page.
I fell in love with this amazingly addicting dip made by a friend of mine at a social gathering. I just had to have this zesty cowboy caviar dip recipe and immediately made it when I got home!
The key is Balsamic vinegar instead of the normal red wine vinegar you find in other cowboy caviar recipes. I could literally drink balsamic straight from the bottle, it’s so yummy! It adds a zing that tastes so different from your normal pico de gallo or other fresh salsa.
Other Variations of Cowboy Caviar:
Choose you favorite ingredient from the list and make it your own!
- Fresh diced avocado
- Diced tomatoes
- Jalapeno
- Green onion
- 1 can of pinto beans
- 1 can of red Beans
- Diced red, green, or yellow peppers
- Lemon juice
- Minced garlic or garlic powder
- Paprika
- Red Wine vinegar or Italian dressing instead of the balsamic vinegar
- Make it a dish by adding rice!
- Diced mango or pineapple
Balsamic Cowboy Caviar Easy Recipe
This is a very simple recipe that you can add in more ingredients to and it just gets better. I added black-eyed peas to this one making it more of a Cowboy Caviar version.
Ingredients:
- 1 can of corn drained
- 1 can of black beans drained and rinsed
- 1 can of black-eyed peas drained and rinsed
- ½ cup chopped fresh cilantro
- 1 cup chopped red onion
- ⅓ cup Balsamic Vinegar
- 3 tbsp lime juice
- 1 small Jalapeno, diced and seeded (optional)
Instructions:
- Mix together all the ingredients in a large bowl.
- Let the dip marinate in the refrigerator for 1 hour prior to serving. Enjoy!
AMAZON COOKING FAVS
MAKE AHEAD: Place them in an airtight container and keep it in the refrigerator for 4-5 days.
FREEZER: Not recommended, but may be possible. If you try it use an air tight container. Last ups to 3 months.
Balsamic Cowboy Caviar
Ingredients
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can of black-eyed peas, drained and rinsed
- ½ cup chopped fresh cilantro
- 1 cup chopped red onion
- â…“ cup Balsamic Vinegar
- 3 tbsp Lime juice
- 1 small jalapeno (optional), diced and seeded
Instructions
- Mix together all of the ingredients in a large bowl.
- Let the dip marinate in the refrigerator for 1 hour prior to serving.
NOTES
Nutrition
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Sounds great, perfect for summer BBQ’s!!
That looks so delicious! I love Mexican food and am always trying to find new recipes so thanks!
Best wishes,
Natasha in Oz
PS My weekly Say G’Day Saturday link up has started so please pop by if you have a moment!
Sounds delicious! Thanks for the recipe. Pinning!
Stopping by from Thurs Fav Hop. Anything with balsamic has my mouth watering! Carrie, A Mother’s Shadow
Yum, I like that you have black-eyes peas in the recipe! Pinning!