This zesty and tangy Mexican Caviar is the perfect teammate to your chips, nachos and tacos. All you'll need is 10 minutes and a few pantry staples to put this delicious appetizer together.
Also known as Cowboy Caviar or Texas Caviar, this is actually a hearty and wholesome salsa of sorts. It's actually a step-up over my classic corn Pico de Gallo, which is a staple in my household.
I absolutely love experimenting with Mexican recipes- it's all thanks to my taste buds that always crave for something tangy, salty and spicy. And given that I entertain a lot, I've actually tried my hands at quite a few Mexican appetizers and party foods.
Looking for a spicy salsa? Choose from my avocado Pico de Gallo or mango Pico de Gallo. Need a nice dip? Try my avocado lime Crema or salsa Macha. This Mexican Caviar though- is my latest obsession, and a total hit in my family.
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What's So Great About the Recipe?
Whether it's just a taco night at home, a potluck you're hosting, a tailgating party or a BBQ you're attending, this recipe is perfect to try. It's really easy to put together, and you can adjust the seasonings and mix-ins to your liking.
Team it up with a simple side of Mexican grilled onions, Mexican deviled eggs or mango con Tajin if you really want to go the extra mile.
Recipe Ingredients
Black beans: I used canned, drained black beans here.
Veggies: I used a mix of red onion and garlic (for that savory flavor), a tomato, a jalapeno (for that kick of heat), a red bell pepper, an avocado and some grilled corn kernels.
Apple cider vinegar: To add that nice bit of tanginess to the salsa.
Lime juice: For that citrusy flavor.
Seasonings: Some salt, pepper and ground cumin. You can also sprinkle some Tajin seasoning if you want an extra fiery kick.
Cilantro: Chopped fresh, to garnish.
Oil: Some extra virgin olive oil. I love using my lemon infused olive oil here to give it some extra citrusy zing.
See recipe card for quantities.
Tajin powder seasoning enhances the flavor of food and turns them into something extraordinary. It delivers the right amount of "zing", an extra pop of flavor to almost any dish.
Substitutions & Variations
- For a spicy kick, swap the apple cider vinegar in the recipe with some spicy pepper vinegar.
- You can also use pickled jalapenos if you don't have fresh jalapenos. Sometimes, I like to add my Mexican pickled vegetables or lime pickled onions into the mix too!
How to Make Mexican Caviar
Step 1: Chop the veggies into small cubes and add them to a bowl along with the grilled corn and black beans.
Step 2: In another bowl, combine chopped onion and garlic with the lime juice, apple cider vinegar, oil, cilantro and seasonings.
Step 3: Pour this mixture over the veggies.
Step 4: Give it a mix and let it rest for a few minutes before you serve.
💭Top Tip
Make sure you whisk the vinegar and oil mixture well and let it emulsify before you pour it over the veggies.
How to Store Leftover Mexican Caviar
Leftovers can stay good for 2-3 days in the refrigerator, but the veggies can lose water and soften within a day or two, so keep that in mind.
If you really want to prep this ahead of time, store the chopped veggies and the vinegar mixture in separate containers until you're ready to assemble.
Fill these reusable, freezer safe food storage containers with leftovers, batch cooking, or use for canning sauces, jam and fruit. Includes 6 x 1 quart ( 4 cup ) clear containers with 6 green lids
Tips & Tricks to Nail the Recipe
- Chop up your veggies around the same size as the beans to make the salsa look uniform and appealing.
- To lend a bit of sweetness to the Mexican Caviar, add some sugar or honey into the mix. I love using my jalapeno infused honey here.
- Make sure you rinse the beans well before you use them for the recipe, or they'll end up making the dish taste muddy.
- Mix everything gently. Overmixing can smash the beans, which is not what you would want.
How to Serve Cowboy Caviar
The simplest way to serve this Mexican Caviar is to team it up with your favorite tortilla chips and enjoy it as a snack.
If you're making this for a house-party you're hosting, try pairing it with some Mexican roasted potatoes, hot and spicy Papitas con Chile or a nice creamy Mexican street corn casserole. And if you're feeling fancy, you can have an assortment of salsas and dips set up on the table.
Try my Mexican Chamoy sauce, a refreshing watermelon and Tajin salad, some crunchy cabbage Pico de Gallo or a simple cucumber Pico de Gallo.
Recipe FAQs
Veggies like celery, sweet onions and green, yellow and orange bell peppers are great to add into the mix.
While black beans are the best choice, you can try using black eyed peas or red kidney beans too.
More Mexican Recipes
Looking for other recipes like this? Try these:
If you tried this Mexican Caviar or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mexican Caviar
Ingredients
- 1 cup black beans drained
- 1 cup corn kernels grilled
- 1 red bell pepper
- 1 avocado
- 1 red onion
- 1 tomato
- 1-2 garlic
- 1 jalapeno
- ½ teaspoon ground cumin
- ¼ cup apple cider vinegar
- 1 lime juiced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ cup cilantro chopped
Instructions
- Chop the veggies into small cubes and add them to a bowl along with the grilled corn and black beans.
- In another bowl, combine chopped onion and garlic with the lime juice, apple cider vinegar, oil, cilantro and seasonings.
- Pour this mixture over the veggies.
- Give it a mix and let it rest for a few minutes before you serve.
Notes
- Chop up your veggies around the same size as the beans to make the salsa look uniform and appealing.
- To lend a bit of sweetness to the Mexican Caviar, add some sugar or honey into the mix. I love using my jalapeno infused honey here.
- Make sure you rinse the beans well before you use them for the recipe, or they'll end up making the dish taste muddy.
- Mix everything gently. Overmixing can smash the beans, which is not what you would want.
