Sincerely Carolina

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Like a Cowboy.

by caroline

One of my favorite parts about holiday weekends is the FOOD. Of course, I love spending time with family and friends, and chatting with everyone. But I absolutely adore all of the yummy dishes that come hand-in-hand with special get-togethers.

Since I’ve had to go gluten-free, it’s a little tougher to go to other people’s houses and eat with abandon. So, I come prepared!

Last night, we went to my sister’s house for a Labor Day party and I decided to whip up an appetizer that I thought everyone would enjoy. Amanda, of course, did a great job preparing gluten-free options for her only favorite sister. But I thought this would be a nice addition to her spread.

My childhood neighbor used to make a dish like this and she called it Cowboy Caviar. So, I kept the name and came up with my own version of this wonderfully fresh bean salad.

Eat up, cowboys and cowgirls!

Cowboy Caviar (gluten-free + vegan)

(Print me!)


  • 16 oz. can black beans, drained & rinsed
  • 16 oz. black eyed peas, drained & rinsed
  • 11 oz. can shoepeg corn, drained & rinsed
  • 1 can chopped green chilis
  • 1 Tablespoon fresh cilantro, chopped
  • 1/4 green pepper, chopped
  • 1/4 red pepper, chopped
  • 1/2 red onion, finely chopped
  • 1 medium tomato, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup gluten-free balsamic vinaigrette dressing
  • 1/4 teaspoon sea salt

NOTES: I used Gourmet Garden Cilantro which is so convenient when you need herbs in a pinch (it’s gluten-free!). Plus, I feel like I often end up wasting cilantro when I buy it fresh because I only need a little bit in most recipes.



Drain and rinse black beans, black eyes peas and corn. Mix all ingredients together in a medium bowl. Serve with gluten-free tortilla chips.


Enjoy! Happy holiday weekend. ♥