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Cowboy Caviar with Martin’s “Pita” Chips

20 Mins


6 Martin’s Sandwich Potato Rolls, split

2 Roma Tomatoes, diced

2 Avocados, diced

1 Teaspoon Cumin

1 Teaspoon Garlic Powder

1/4 Teaspoon Cayenne Pepper

1 (15 oz.) Can Black Beans, rinsed and drained

1 (11 oz.) Can Sweet Corn, drained

2 Bell Peppers, assorted colors, diced

1/3 Cup Fresh Cilantro, finely chopped

1 Medium Red Onion, diced

1/4 Cup Lime Juice

2 Tablespoons Red Wine Vinegar

1 Teaspoon Salt

1/2 Teaspoon Fresh Ground Pepper

Serves: 6


Step 1

Preheat oven to 350 degrees Fahrenheit. Roll out each bun half with a rolling pin until flattened. Cut each flattened bun half into 6 triangle-shaped wedges. Arrange bread triangles on a foil-lined baking sheet and bake for 7-8 minutes or until golden and crisp.

Step 2

Prepare ingredients as indicated above. Allow diced tomato to drain a bit to remove excess moisture.

Step 3

Add diced avocado to a large bowl and sprinkle with cumin, garlic powder, and cayenne. Gently mix to distribute seasoning.

Step 4

Add the diced tomatoes to the bowl along with all remaining ingredients. Stir gently until well-combined.

Step 5

If possible, allow it to chill for 1-2 hours prior to serving. When ready to serve, stir gently to redistribute liquid.

Step 6

Serve with potato bread “pita” chips for dipping.

Recipe adapted from: