TRUFF Cowboy Caviar
Cook Time 10 mins
Prep Time 30 mins
Servings 6-8

1 cup cherry tomatoes, quartered 

1/2 cup red onion, peeled and chopped 

1 cup fresh corn, shucked & kernels removed from the cob 

1 cup red capsicum, chopped 

1 cup yellow capsicum, chopped 

1 Ancho pepper, chopped (mild dark green chilli pepper)

1/2 cup fresh coriander, chopped 

2 shallot stems, trimmed and sliced 

1 400g can black beans, drained and rinsed 

1 400g can black-eyed peas, drained and rinsed 

Lime wedges (for garnish) and tortilla chips  

TRUFF Oil Vinaigrette: 

1/3 cup olive oil  

1 tablespoon TRUFF White Truffle Oil 

1/4 cup red wine vinegar 

4 garlic cloves, peeled and minced 

1 teaspoon granulated sugar 

1/2 teaspoon ground cumin 

1/2 teaspoon chilli powder 

1 teaspoon salt 

1/4 teaspoon black pepper 

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TRUFF Cowboy Caviar

Cowboy caviar (aka. Texas caviar) is a zesty, quick-pickled, side dish perfect for Summer get togethers. Rumour has is that, in the 50’s, famed Neiman Marcus food director Helen Corbitt brought this dish to a potluck. The party-goers loved the combination of buttery beans and tangy dressing.

Finding the dish so much more luxurious than the affordable ingredients present, they dubbed the dish ‘cowboy caviar’. We enhanced those luxurious elements by adding in a drizzle of our White Truffle Oil. This oil definitely elevates food to new levels of luxury. Imparting those earthy and elegant white truffle notes.
  1. Place olive oil, truffle oil, vinegar, garlic, sugar, cumin, chilli powder, salt, and pepper in a large bowl and whisk to combine.
  2. Add the tomatoes, red onion, corn, capsicums, green chilli pepper, coriander, shallots, black beans, and black-eyed peas to the bowl with the vinaigrette and toss to coat and combine.
  3. Cover and refrigerate for 30 minutes before serving.
  4. Serve cowboy caviar with lime wedges (optional, for garnish) and tortilla chips (for dipping and scooping).

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