Happy Herbivore Blog

Cowboy Caviar (Trader Joe's Copycat Recipe)

Posted by: Lindsay S. Nixon |

Category: Recipe

When Scott & I were living in Lake Tahoe this past winter, the closest Trader Joe's was about 45 minutes away in Nevada so we only went once a month, if that. 

We could get pretty much everything we needed at the local supermarket chain and health food store in town, but there were a few items that Trader Joe's had I couldn't find elsewhere — or TJ's prices were much more reasonable, so we'd make the trek and stock up.


Anyway, on our last trip, I noticed a huge display of "Cowboy Caviar." I skimmed the label and was glad to see it was both vegan and oil-free. It looked interesting, so I picked up a jar. Then I picked up a second just in case we loved it :)

A few days later Scott & I tried it as a snack,  and we thought it was tasty... but perhaps a little too sweet. Truthfully, I think I was in love with the concept more than anything. It reminded me a little of my Alabama Caviar, but with some Tex-Mex lovin'.

Anyway, the night before we were leaving Tahoe, we'd invited some friends over for snacks and drinks — a sort of "going away" party, and I thought I'd try my hand at recreating TJ's Cowboy Caviar. 

Since all my kitchen equipment was already packed up, I dumped everything into the slow cooker that came with the place we'd rented. (Gasp! I know, I can't believe it! I used a slow cooker!) and let it warm before everyone arrived. (Note: No slow cooker needed; you can warm it over the stovetop, too). 


My rendition of the Cowboy Caviar was a hit. Less sweet, a little more spicy and delicious. Scott & I also ate the leftovers cold the next day, so it works great both ways — hot app or cool salsa. It's so easy, too! Just dump and go! 

Ingredients:


Herbie Caviar:

Mmmmmm!

Recipe:Cowboy Caviar

Description

This dump-and-go salsa is amazing warm or cold. Serve it at your next potluck or party! Chef's Note: I love using fire-roasted corn in this recipe.

Ingredients

Instructions

Combine tomatoes (with juices), black beans (drained and rinsed), salsa verde and about 6 oz. of frozen corn (or more if you like) in a large pot or slow cooker. Add several dashes of chili powder (or chipotle powder if you like it HOT, but remember that a little goes a long way!). Taste, adding more spices to taste. Heat over low heat until thoroughly warm. Add lime juice to taste, if desired, just before serving. Serve warm or cold.

blog comments powered by Disqus