Skip to content
LumaxisLumaxis
All recipes

American·Appetizer

Cowboy Caviar with Scratch Dressing

A vibrant, addictive Texas-style party dip featuring a triple-threat of peppers, two types of beans, and a custom-made smoky vinaigrette that far outshines store-bought Italian dressing.

Prep

20m

Cook

—

Total

140m

Serves

10

Method

  1. 01

    In a large mixing bowl, whisk together the avocado oil, rice vinegar, lime juice, minced garlic, garlic powder, salt, sugar, cumin, smoked paprika, and ground chipotle until well combined.

    Step 1
    Watch · 0:38
  2. 02

    Prepare the fresh peppers by slicing off the ends, standing them upright to cut away the flat panels, and dicing them into uniform pieces. Dice the red onion and rinse it under cold water to remove the harsh bite.

    Step 2
    Watch · 2:08
  3. 03

    Add the diced fresh bell and Anaheim peppers, pickled jalapenos, and roasted red peppers to the dressing bowl along with the rinsed red onion, black beans, and black-eyed peas.

    Step 3
    Watch · 3:20
  4. 04

    Stir in the sweet corn and freshly diced tomatoes. Mix thoroughly with a spoon until everything is evenly coated in the dressing.

    Step 4
    Watch · 3:50
  5. 05

    Cover the bowl and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld and the vegetables to marinate.

    Step 5
    Watch · 4:12
  6. 06

    Just before serving, stir in the freshly chopped cilantro. Taste and adjust seasoning with an extra pinch of salt if needed. Serve chilled with scoop-style corn chips.

    Step 6
    Watch · 4:32

From Chef John

  • “I've seen people at a party look at a bowl of this and say, 'I wish I knew how to quit you.'”
  • “You are after all the Jake Gyllenhaal of this Cowboy Caviar y'all, so do it how you want.”
  • “If you ate with a spoon or a fork it would be a salad; if you're dipping chips in, it's a dip. That's how you know.”