“Cowgirl Caviar”

Please Share The Urban Herbivore

Cowgirl Caviar is the most requested recipe I have. Everywhere I take this dish it’s a big hit. People love the slight heat, bright colors, and fresh lime taste. Served with oil free corn chips or over a bed of fresh baby spinach/kale mix as a salad. It rocks as both! It’s certified tailgate food.

Please Share The Urban Herbivore
  • Prep Time: 30m
  • Total Time: 30m


  • 3 Roma tomatoes, chopped or a heaping cup of Cherry tomatoes quartered.
  • 2 avocados, peeled and diced up and tossed in the juice of 2-3 Limes
  • 1 can of Garbanzo Beans rinsed and drained
  • 1 bunch Cilantro, rinsed and chopped – Add desired amount to taste.
  • 1 -2 Jalapeno Peppers – seeds removed, diced small
  • 1 Green Bell Pepper, seeded and chopped
  • 1 Yellow Bell Pepper, seeded and chopped
  • 1 Red Bell Pepper, seeded and chopped
  • 1 c Corn: fresh, frozen, or canned
  • 1 bunch Green Onions, chopped. I use Red Onion for the salad option.
  • Salt and Pepper to taste (optional)


  • Chop and drop. Bathe the diced avocado in lime and it will stay green for at least four days and trust me this dish will not last that long!

Tamara A. Rager



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  • Sorry I have not been posting much lately. I hope you are doing well.

Big changes are going on around here and I have been so busy I’ve just had to stay off-line. This evening I made a quick meal with roasted corn, pinto beans, green pepper, red onion, tomatoes, spinach, lime juice, and avocado.
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