Cowboy Caviar

Cowboy Caviar

Category Sides Cinco de Mayo Vegetables Smoke
Servings 4
Prep Time 20 minutes
Cook Time 15 minutes

While there are many variations of this simple dip, we can confidently say this is THE Cowboy Caviar you need at your next party or tailgate. Chopped vegetables and beans are mixed up with a simple vinaigrette for a crowd-pleasing dish. Serve with tortilla chips!

Pit Boss Kitchen


  • 2 avocados
  • 2 ears of corn
  • 1 tomato
  • 1 can black beans
  • 1 yellow pepper
  • 1 can great northern beans
  • 1 red onion
  • 3 jalapeños
  • 1 bunch cilantro
  • 1 bunch chives
  • 2 tbsp red wine vinaigrette
  • Juice from 1 lime
  • 2 Tbsp Honey
  • 1 tsp ground cumin


  1. Set smoker to 300°F with the sear grate open.
  1. Coat the jalapenos, corn, and avocados with vegetable oil and season with the Pit Boss GSP Rub. Place the vegetables over the grates and roast all sides, then remove from the smoker to cool.
  1. Once the vegetables have cooled to the touch, slice the corn off the cob and dice the jalapenos and avocados.
  1. Roughly chop the cilantro and slice the green onions. Dice the onion, tomato, and yellow pepper.
  1. Open and the drain the cans of beans.
  1. In a small bowl, combine the red wine vinaigrette, lime juice, honey, cumin, and Pit Boss GSP.
  1. In a large bowl, combine all the vegetables and toss with the honey-lime mixture. Mix thoroughly and enjoy!


Recipe Note

This recipe can be done on any wood pellet grill, but we recommend using the Pit Boss Sportsman Portable for best results.