While Kansas City Caviar has nothing to do with fish, it is a delicious way to use your fresh “catch” of garden vegetables. This corn, cucumber, and bell pepper salad makes an excellent dip or salad to scoop up with tortilla chips.
Kansas City Cowboy Caviar Recipe
Sometimes called Cowboy Caviar or Rainbow Salsa. There are a lot of different varieties of this recipe. Every region uses slightly different ingredients. But we call this one Kansas City Cowboy Caviar, because that’s where this one was created.
The flexibility of ingredients in this recipe makes it an excellent summertime dish. Add the garden-fresh ingredients from your own summer harvest to create your own version.
Feel free to name it after yourself!
Ingredients for Kansas City Cowboy Caviar:
1 can of black beans rinsed and drained
1 cup fresh or frozen yellow corn rinsed and drained
1 green bell pepper finely chopped
1 red bell pepper finely chopped
1 cucumber finely chopped
1/2 red onion finely chopped
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
- Mix vinegar, oil, sugar, salt, and pepper until the sugar dissolves.
- Chop bell peppers, cucumber, and red onion to match the size of the corn and beans.
- Pour the oil and vinegar mixture over the mixed vegetables and stir gently.
- Allow time for the flavors to meld. At least 30 minutes. Keep refrigerated.
Kansas City Cowboy Caviar is an excellent recipe to use with all kinds of mixed vegetables fresh from the garden.
- You can add frozen or fresh corn; however, canned corn is not quite as good.
- Black beans are the standard in this version, but black-eyed peas are also a great choice. Feel free to use whatever you have on hand or in the garden.
- You don’t have to limit yourself to red and green bell peppers. Did you grow a purple beauty pepper this summer? Try adding it to this bell pepper salad for the color and taste.
- Any kind of cucumber works well in this recipe. We prefer the Beit Alpha variety.
Add fresh cilantro for another flavor variation.