Peach Cowboy Caviar
Cowboy caviar has always been one of my go-to summer dishes. It's fresh, crunchy, and always a hit with a big bowl of chips. But this version? It’s next-level—because we’re adding in sweet, juicy peaches for the ultimate seasonal upgrade.
Ingredients
For the salad:
- 1 can black beans drained and rinsed
- 1 can corn drained
- 2 bell peppers diced
- 2 ripe peaches peeled and diced
- 1 cup cherry tomatoes halved
- 1/4 red onion finely diced
- 1 jalapeño seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 cup crumbled feta cheese
- Optional: 1–2 avocados diced
- Optional: 1 can black-eyed peas drained and rinsed
For the dressing:
- 1/4 cup avocado or olive oil
- Juice of 2 limes
- 1 tbsp red wine vinegar
- 1 1/2 tbsp honey
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt or to taste
Instructions
Step 1: Prep canned ingredients
- Drain and rinse the black beans and corn. Set them aside to dry slightly.
Step 2: Chop fresh produce
- Dice the bell peppers, peaches, tomatoes, red onion, and jalapeño. Chop the cilantro. If using avocado, dice it last so it stays fresh and green.
Step 3: Mix the salad
- Add the beans, corn, diced vegetables, peaches, cilantro, and feta to a large mixing bowl. If using black-eyed peas, toss them in now.
Step 4: Make the dressing
- In a small bowl or jar, whisk together the oil, lime juice, red wine vinegar, honey, chili powder, cumin, and salt until smooth.
Step 5: Combine everything
- Pour the dressing over the salad and gently toss until everything is evenly coated. Fold in the avocado last to prevent it from getting mushy.
Step 6: Chill + serve
- Let the salad chill in the fridge for 15–30 minutes to allow the flavors to come together. Serve with chips, on top of greens, or as a side dish.
Tried this recipe?Let us know how it was!