Cowboy Caviar

Cowboy Chef Caviar

Let's talk about those go-to recipes we all have. The ones that are perfect for a backyard cookout, a last-minute get-together, or just a fantastic snack for a sunny afternoon. For me, Cowboy Caviar has always been one of those staples. It's fresh, it's vibrant, and it's a guaranteed crowd-pleaser.

You may know,  I'm always thinking about how to take a classic and give it a little twist. What if we swapped out the usual dressing for something with a bit more... personality? That's where the magic for this recipe started.

Instead of a standard vinegar, we're using the California Junmai Rice Wine Vinegar from American Vinegar Works. It's got this clean, bright, subtly sweet acidity that doesn't overpower the fresh veggies. For the heat, forget plain hot sauce. We're bringing in the Honfoo Spicy Sriracha Oil – Bold Heat Infusion. This stuff is incredible; it infuses the whole dish with a deep, warm, garlicky heat that lingers in the best way possible. You can find both of these items in our August Chef’s Companion Box.

And the final piece of the puzzle? The perfect chip. You can't just use any old tortilla chip. The Rose Sisters Baked Flour Tortilla Chips in Mesquite BBQ flavor are the absolute best partner here. The smoky, savory crunch is the perfect counterpoint to the zesty, spicy dip. This isn't just a dip and a chip; it's a complete flavor experience, all thanks to a few amazing artisan finds. This sample surprise in the BBQ Lovers Box is coming in hot!

Yields: About 8-10 servings as an appetizer Prep time: 20 minutes Chill time: 30 minutes (or more!)

The Goods You'll Need:

  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) black-eyed peas or pinto beans, rinsed and drained
  • 1.5 cups sweet corn (fresh off the cob, or frozen and thawed)
  • 1 red bell pepper, finely chopped
  • 1 yellow or orange bell pepper, finely chopped
  • 1 large jalapeño, seeds removed and finely minced (optional, for extra fresh heat)
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped

Spicy & Bright Dressing:

  • 1/3 cup American Vinegar Works - California Junmai Rice Wine Vinegar
  • 3 tablespoons Honfoo Spicy Sriracha Oil – Bold Heat Infusion (use 2 for less heat, or 4 if you're feeling brave!)
  • 2 tablespoons good quality olive oil
  • 1 tablespoon honey or agave nectar (to balance the vinegar)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper

For Serving:

  • 1 bag Rose Sisters Baked Flour Tortilla Chips - Mesquite BBQ

Make Some Magic:

  1. Combine the Fresh Stuff: In a large bowl, combine the rinsed and drained black beans, black-eyed peas, corn, chopped red and yellow bell peppers, minced jalapeño (if using), red onion, and chopped cilantro. Give it a gentle toss.
  2. Whisk the Dressing: In a separate small bowl or a liquid measuring cup, whisk together the American Vinegar Works - California Junmai Rice Wine Vinegar, Honfoo Spicy Sriracha Oil, olive oil, honey (or agave), salt, and pepper until everything is well combined.
  3. Dress and Toss: Pour the dressing over the bean and vegetable mixture in the large bowl. Stir gently but thoroughly, making sure everything is evenly coated in that glorious dressing.
  4. Let the Flavors Mingle: This step is crucial! Cover the bowl and let the Cowboy Caviar chill in the refrigerator for at least 30 minutes. An hour is even better! This gives all those amazing flavors time to meld and get happy.
  5. Serve it Up: When you're ready to serve, give the caviar one last stir. Pour it into a serving bowl and set it out with a generous amount of Rose Sisters Baked Flour Tortilla Chips - Mesquite BBQ for dipping. Watch it disappear!

Foodie Box Love - Notes & Tips:

  • Add Avocado: For some creamy goodness, you can gently stir in a diced avocado right before serving.
  • Make it Ahead: This is a fantastic make-ahead dish. It will keep in the fridge for 2-3 days, and the flavors just get better!
  • Beyond a Dip: Don't just think of this as a dip! It's an amazing topping for grilled chicken or fish, a fantastic side salad for BBQ, or a great filling for tacos.
  • The Hero Ingredients: While you can make cowboy caviar with other things, the unique bright tang of the Junmai Rice Wine Vinegar and the deep, infused heat of the Sriracha Oil are what truly make this version special. They're worth seeking out!

Enjoy this elevated take on a classic. It’s a testament to how a few incredible ingredients can transform a simple recipe into something unforgettable.

-Danny Catullo, Co-Founder and Chief Foodie Finder

 

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