By Team Dirty
Aug 11, 2023,
Looking for a fast, flavorful summer dish that’ll please everyone? Look no further! Mango Cowgirl Caviar is our upscaled twist on cowboy caviar. This delightful concoction combines the heartiness of black-eyed peas and black beans with the sweetness of mango and corn, all doused in a tangy lime and herb dressing. The result is a mouthwatering explosion of flavors that will transport your taste buds to a Tex-Mex paradise in minutes. Plus, it’s oil-free! We’ll show you how to whip some for your next cookout.
Lime juice: as well as adding a delightful tangy flavor, lime juice also helps keep things tasting and looking fresh.
Red wine vinegar: another bright and tangy flavor in the mix, red wine vinegar also adds complexity.
100% pure maple syrup: we love using maple syrup to add a little natural sweetness. Be sure to grab one that lists nothing but maple syrup in the ingredients.
Dried red chili flakes: these add a subtle spicy kick. Customize your spice level by adding more, using less, or omitting altogether.
Black-eyed peas: these beauties are packed with vitamin A and make up part of the hearty backbone of our caviar. We like using canned for convenience but feel free to cook your own from scratch.
Black beans: loaded with protein, fiber, and antioxidants, these beans provide nutrition as well as texture and flavor. They pair especially nicely with the mango and cumin.
Mango: this sweet fruit takes our dish over the top with a bright tropical note.
Poblano pepper: these large chili peppers are milder than jalapeños and are a delightfully spiced addition that doesn’t overpower. You can substitute green bell peppers if you don’t like spiciness.
Let’s make Mango Cowgirl Caviar
First, whisk all of the dressing ingredients together in a large mixing bowl.
Next, get all your veggies and herbs sliced, diced, and chopped. Put them into the mixing bowl with the dressing as you work through them.
Stir everything to combine and coat it all with the dressing.
Give it a taste and adjust the seasoning if necessary. That’s it—when we said this was fast, we meant it!
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons red wine vinegar
- 1½ teaspoons 100% pure maple syrup
- ¾ teaspoon cumin powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon fresh black pepper (about 10 turns)
- 1 pinch dried red chilli flakes (optional)
- 1½ cups canned black-eyed peas, drained and rinsed (225 g)
- 1½ cups canned black beans, drained and rinsed (225 g)
- 1½ cups mango, diced (250 g)
- ½ cup frozen corn kernels (70 g)
- ½ cup Roma tomatoes, diced (90 g)
- ½ cup red bell pepper, diced (75 g)
- ⅓ cup poblano pepper, diced (35 g)
- ¼ cup red onion, thinly sliced (40 g)
- ¼ cup cilantro, finely chopped (5 g)
- Whisk all of the dressing ingredients together in a mixing bowl until well combined.
- Place everything else into the mixing bowl and stir to combine. Enjoy!
Ways to enjoy
This recipe yields about six cups. You can store any leftovers in an airtight container in the fridge for up to three days.
We love to serve Mango Cowgirl Caviar as-is with some oil-free tortilla chips, but there are lots of other ways you can enjoy it.
It’s perfect as a pre-made mix to top salads or nachos, and it’s delicious in tacos. If you’re feeling a little fancier, whip up these Mango Cowgirl Caviar Cabbage Cups & Smoky Charred Avocado from Plant Fueled Life and really impress your guests! Not a member? Sign up for a free trial to access the recipe (and thousands more).
Here’s to simple seasonal dishes that bring all the flavor.
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