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Fresh Loaded Cowboy Caviar with Easy Cornbread Chips

Cowboy Caviar with Cornbread Chips - featured image
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A chunky, tangy cowboy caviar with black beans, black-eyed peas, charred corn, and a zesty lime dressing, served with homemade cornbread chips. Perfect for gatherings and naturally vegetarian, gluten-free, and vegan-friendly.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 cup frozen corn kernels, thawed and patted dry
  • 1 large red bell pepper, diced into ¼-inch pieces
  • 1 large green bell pepper, diced into ¼-inch pieces
  • 1 cup cherry tomatoes, quartered
  • ½ cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • ½ cup fresh cilantro, roughly chopped
  • 1 ripe avocado, diced just before serving
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey or agave nectar
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • Salt and black pepper, to taste
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • Flaky sea salt, for sprinkling

Instructions

  1. Prep the dressing (5 minutes): In a small bowl or jar, whisk together the olive oil, lime juice, red wine vinegar, honey, minced garlic, cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Set aside.
  2. Marinate the beans (10 minutes): In a large mixing bowl, combine the drained black beans and black-eyed peas. Pour about half of the dressing over them and stir gently. Let sit while chopping vegetables.
  3. Char the corn (5 minutes): Heat a dry skillet over medium-high heat. Add the thawed corn kernels in a single layer. Let sit undisturbed for 2-3 minutes until dark spots develop. Stir and cook for another 2 minutes. Transfer to a plate to cool.
  4. Chop the vegetables (10 minutes): Dice the bell peppers, quarter the cherry tomatoes, mince the red onion and jalapeño, and chop the cilantro. Keep pieces about ¼-inch.
  5. Assemble the caviar (5 minutes): Add the charred corn, diced peppers, tomatoes, red onion, jalapeño, and cilantro to the bowl with the marinated beans. Pour remaining dressing over the top. Fold gently. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes.
  6. Make the cornbread chips (25 minutes): Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet into dry and stir until just combined.
  7. Roll and cut the chips (5 minutes): Turn dough onto a lightly floured surface. Roll to about ⅛-inch thickness. Cut into triangles using a pizza cutter or knife. Transfer to prepared baking sheet, leaving space between each. Sprinkle with flaky sea salt.
  8. Bake the chips (12-15 minutes): Bake until edges are golden brown and chips are firm. Rotate pan halfway through. Let cool on baking sheet for 5 minutes.
  9. Add the avocado and serve: Just before serving, gently fold the diced avocado into the cowboy caviar. Serve with warm cornbread chips.

Notes

Don’t skip marinating the beans—it allows them to absorb the dressing. Pat corn dry to avoid watering down the dressing. Let the caviar rest in the fridge for at least 30 minutes for best flavor. Add avocado just before serving to prevent browning. Cornbread chips are best the day they’re made; re-crisp in a 350°F oven for 3-4 minutes if needed.

Nutrition

Keywords: cowboy caviar, cornbread chips, black bean dip, tex-mex, vegetarian appetizer, gluten-free, vegan

Find it online: https://gleefulfork.com/fresh-loaded-cowboy-caviar-with-easy-cornbread-chips/