With spring in full force down in Southern CA, I am taking full advantage of all the fresh veggies available at the farmers market! Cowboy Caviar is one of my all time favorite side dishes combining fresh corn, cilantro and avocado (I mean seriously, what more could you ask for?). I am all about side dishes, especially in the spring and summer time. I find that it’s always nice to have some really special sides when you are grilling up some steaks or chicken. They spice up your meal and they make everything a bit more colorful!
Cowboy Caviar is a mixture of my favorite vegetables with a sprinkle of a cilantro lemon vinaigrette. Its a simple dish to put together for a big group of people and it keeps well for days after. In fact it actually gets better the longer you let it sit and let the flavor marinate together. Occasionally I will throw a little feta on top just for kicks but today I am sticking to the veggies!
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Cowboy Caviar
Ingredients:
2 cups fresh corn, cut off the cob
1 red bell pepper, chopped
1 zucchini, chopped
1/2 red onion, sliced
1 avocado, cut into small pieces
1 lemon, juiced
1/4 cup fresh cilantro, plus 1 tbsp extra
3 tbsp olive oil
salt and pepper to taste
Directions:
Heat a large skillet over medium heat. Add the corn, bell pepper, and zucchini and saute for about 4-5 minutes until the vegetables are just cooked. Remove from pan and set aside. In a large bowl combine the sauteed vegetables, red onion, and avocado and gently mix. In a small food processor combine the lemon, cilantro and olive oil. Process for about 20 seconds until the cilantro is just cut down into smaller pieces. Drizzle this dressing over the vegetables and season with salt and pepper as needed. Sprinkle the last tbsp of fresh cilantro over the top and serve.
Tags: Avocado, chopped, Cilantro, Corn, Cowboy Caviar, eggplant salads and appetizers, farmers market, greek cuisine, latin american culture, Lemon, lemon vinaigrette, mixtures, peruvian cuisine, Quick and Easy Side Dish, Red Bell Pepper, Red Onion, Salad, simple dish, Vegetables, Vegetarian, Zucchini
Ahh that looks so refreshing! I bet it is amazing with some feta.
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Looks good to me! Great side to any meal…or I could just eat this and be content!
Love it girl!! Seriously looks delicious!
This looks absolutely divine!! I really love the zucchini and the feta is a great idea. I see lots of this in my future!
I’m thinking this would be a refreshing side dish to go with my Easter ham. I love that you can make it ahead. Does the lemon juice successfully keep the avocado from turning brown when it’s made ahead?
Kath – Yes the lemon juice helps to keep the avocado from turning brown! Happy Easter!! Enjoy the dish!
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Yum! This looks great Gaby; what a great way to use seasonal ingredients! Reminds me about a dish that my Mom would make. Basically the same ingredients but without the zucchini and adding in some black eyed peas. Delish!
how would you feel about adding black beans to this?
Michael – I add black beans to this salad all the time!! Its a great way to make the salad last even longer. Usually when I add black beans I serve it with a cilantro marinated steak and a big margarita!
omg, that sounds amazing. when is your restaurant opening again?? lol
Funny. My cowboy caviar always had black eyed peas in in. (In fact, I read your headline, said “ooh, I should post about that” and then realized I did, on New Year’s, but I didn’t call it cowboy caviar.) But this looks fantastic — a perfect healthy salsa for summer!
I’m going to have to try to make this, I have all the ingredients!
Sounds fabulous. Only wish you-know-who would like cilantro!
I would have to leave out the avocado, but I can add it back to mine at the dinner table! I think this would be fabulous on chicken! Thanks!
Hi Gaby,
YUM!!! This is one of my favorite dishes – I love that the longer it sits the better it gets!! I’ve always made mine with a balsamic vinaigrette and black eyed peas – but I love the idea of a lemon vinaigrette- much more refreshing for summer!!
This looks so fresh and delicious. I always wanted to try this but have just never made it. Now I’m wondering why I haven’t. You can bet I will soon though! Happy Easter to you Gaby!
Of course I would eat this cowboy caviar! Right up my alley……would toss it in a giant green salad with the feta you mentioned and a nice piece of grilled salmon
xxoo
this looks amazingly refreshing! its definitely spring time!
That looks so good. Can’t wait for fresh veggies! I think I would toss in some tomatoes too, and I love your feta on top idea.
Made this dish over the weekend for a friends/family gathering. It was a hit and they all requested it for our upcoming reunion. Thanks for the inspiration! I will add jalapeños next time I make this for my husband and I at home. We ate it with Tostios Hint of Jalapeño Scoop Chips and it was perfect!
Thanks Gaby!
I made this last night and just had the leftovers for lunch! It was so good, even the avocado the next day!
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Ironically CAPONATA has been called COWBOY CAVIAR for years
used in Sicily as an appetizer or Tapenade
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