Go Back

Festive Cowboy Caviar

A healthy, wholesome and delicious salad that can double up as an appetizer. Packed with veggies, lemon, olive oil, garlic, fruits and nuts. Serve with crackers and make them a canapé.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Appetizer, Brunch, Finger food, High Tea, Lunch, Salad, Snack, Starter, tea time
Cuisine American, Mexican
Servings 10 people

Equipment

  • Mixing bowl
  • Chopping board
  • Knife

Ingredients
  

  • 1/4 cup Cucumbers
  • 1/4 cup Yellow & Red bell peppers
  • 1/4 cup Capsicum
  • 1/4 cup Corn (canned)
  • 1/4 cup Chickpeas
  • 1/4 cup Fresh coriander
  • 1/4 cup Dried fruit (dates)
  • 1/4 cup Clementines
  • 1/4 cup Walnuts (toasted)
  • 2 Garlic cloves
  • 1/3 cup Scallions
  • 1/3 cup Jalapeños
  • 1/3 cup Canned tomatoes
  • 1/3 cup Lettuce (shredded)
  • 2 tsp Oregano
  • 1 tsp Pepper powder
  • 1 tsp Paprika powder
  • 1/2 tsp Salt
  • 1/2 Lime (juice)
  • 1 tbsp Olive oil

Serve with:

  • Crackers

Instructions
 

  • We start by prepping all our vegetables. This can be done the day before serving if needed.
  • Add all the prepared ingredients into a large mixing bowl. We season the salad with lime juice, olive oil, salt, pepper, oregano and paprika.
  • Stir it well by mixing everything together. Serve it as it is or with some crackers and cheese to make it a complete appetizer.
  • You can store this in an airtight container for 2 days. Ideally if you are storing it longer, leave out the lettuce since it will become soggy.

Notes

  • You can use avocados, black beans and some shredded purple cabbage as well.