Colorado Caviar: A Rocky Mountain Remix of a Texas Classic
Colorado Caviar is my high-elevation homage to the classic Texas Caviar, swapping in our state’s homegrown flavors and giving it a smoky depth from roasted Pueblo green chiles and our I’m Your Huckleberry Cowboy Rub. This dish is a little bit dip, a little bit salad—perfect for backyard cookouts, tailgate parties, or as a zesty side to your smoked meats. It’s hearty, fresh, and full of bold flavor, and thanks to the roasted peppers and citrusy punch of lime, it packs just enough fire to keep things interesting. Bring it to your next gathering and watch it disappear faster than a Front Range sunset.
Colorado Caviar
Glenn Connaughton
8
25 minutes
218
American
Side Dish
Colorado Caviar is a bold, colorful salad that brings the best of the Southwest to your table. Made with three types of beans, roasted chiles, grape tomatoes, red onion, and fresh cilantro, it’s seasoned with a smoky-citrusy kick from Revolution Barbecue’s I’m Your Huckleberry Cowboy Rub. Whether you're serving it as a dip with tortilla chips or as a side for grilled meats, this dish adds big flavor with minimal effort. Roasting the peppers deepens their flavor and balances the brightness of lime and tomato. It’s hearty, vibrant, and perfect for gatherings, meal prep, or any day that needs a little kick.
Ingredients
1 jalapeño pepper
1 red bell pepper
2 Pueblo green chiles (or substitute Hatch or Anaheim)
2 cloves garlic, minced
1/2 cup diced red onion
1 cup diced grape tomatoes
2 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can Northern or navy beans, drained and rinsed
1/2 cup chopped fresh cilantro
2 tablespoons extra virgin olive oil
Juice from 1 lime (roughly 3 tablespoons)
1 1/2 tablespoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub
1 teaspoon kosher salt
Optional: 1 (10-ounce) bag frozen corn, thawed
Directions
Roast the Peppers: Fire up your grill or turn on the broiler. Place the jalapeño, red bell pepper, and Pueblo green chiles directly over high heat. Roast them until the skins are blistered and charred on all sides, about 5 to 8 minutes total. Transfer the peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes. Peel off the skins, remove the seeds and stems, then dice the peppers.
Build the Base: In a large mixing bowl, stir together the minced garlic, diced red onion, and diced grape tomatoes. Add the black beans, pinto beans, and Northern beans. Fold in the diced roasted peppers.
Season It: Add the chopped cilantro, extra virgin olive oil, fresh lime juice, I’m Your Huckleberry Cowboy Rub, and kosher salt. Stir everything gently but thoroughly, making sure the seasoning coats every bite.
Add Optional Corn: If using, mix in the thawed corn for a pop of sweetness and crunch.
Chill and Serve: Cover and refrigerate for at least 1 hour before serving. This dish gets even better as the flavors meld together. Serve it cold with tortilla chips or spooned over grilled chicken, pork, or fish.
