First served at the Houston Country Club on New Year’s Eve in the early 1940s, this bean salad was dubbed “Texas Caviar” in a humorous comparison to true caviar. Today it’s more commonly known as Cowboy Caviar and it’s a popular dish to serve as at picnics and tailgate parties, often with tortilla chips. And the recipe is so forgiving that you can pull this together for a party with whatever you have on hand.
To make Cowboy Caviar, combine one can each of drained black beans, pinto beans, and corn. Add chopped tomatoes, chopped sweet onions and avocado cubes. Dress with oil and vinegar or bottled Italian dressing along with salt and pepper to taste.
