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July 4 – A Side Order of Cowboy Chow for the BBQ

A BBQ can’t be all Meat and no Veg!

The Raw Ingredients

The Raw Ingredients

In my family barbecues, I’ve found that after cleaning the grill and preparing the meat, I often have little time left for the rest. I like the shortest cuts to beautiful tasty food, which can be thrown together in less than 10 minutes and this salad is a classic of that genre!

In supermarkets here in the US they have something called Cowboy Caviar.  It’s a sort of Bean salad mixed with other things and a few unmentionables too (they do like their chemistry sets here!)  But, it looked good and a couple of years back, I decided to play with some ingredients and replicate it in a fresher more nutritious form.  Ever since, this side salad has gone down a treat with my family and our guests.

I’m sure you’ll find this wicked fresh salad with it’s great crunch, mix of flavors and bright colors as moreish as my lot do!

Cowboy Caviar


All chopped up

All chopped up

  • 1 x Red Sweet Pepper – diced into small pieces
  • 1 x Green Sweet Pepper – diced into small pieces
  • 1/2 x Red Onion – diced into small pieces
  • 1 x Cup of Flat Leaf Parsley medium chopped
  • 1 x tin of Black Beans (drained)
  • 1 x tin of Sweet Corn (drained)
  • 2 x tbsp Wine Vinegar (feel free to use flavored – such as raspberry)
  • 3 x tbsp Extra Virgin Olive Oil
  • Juice of Half Lemon, to give it zing
  • Salt N’ Pepper to season


  • If you’ve read my previous posts, you should be able to guess – Yup, chuck the lot in a big bowl, mix and ‘abra-cadabra’, the salad is done.
Cowboy Caviar Ready!

Cowboy Caviar Ready!

Chow down Cowboys & Cowgirls, y’all! The ‘Caviar’ is ready to eat. It’s great with the barbecued meat I’ve posted recipes for this last week

For my final July 4 post, coming soon – something for the folks who like a drink but pine for something a little exotic…..

Filed under: Salads, Vegetables & Sides

About the Author

Posted by

Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

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