Whip Up Your Weekend: Cowboy Caviar

Whip Up Your Weekend: Cowboy Caviar, (WPDE)

In honor of so many country music fans being in town for Carolina County Music Fest, Chef Geoff is whipping up some Cowboy Caviar.


  • 16 oz cooked and cooled black beans
  • 16 oz cooked and cooled black-eyed peas
  • 1 (10 ounce) can of Rotel Tomatoes with green chilis
  • 1 1/2 cups Grilled corn kernels
  • 3 green onions sliced thin
  • 1 jalapeno pepper small diced
  • 1 clove garlic minced
  • 1/3 cup Vinegar
  • 2/3 cup light olive oil
  • 3/4 cup chopped cilantro


  • Mix beans, peas, tomatoes, corn, onion, garlic, and jalapeno peppers in a large bowl.
  • Season with pepper and salt.
  • Add oil, vinegar and cilantro; toss to coat.
  • Refrigerate for 30 minutes or until ready to serve.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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