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Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. With fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!
Cowboy Caviar Dip
While there are several versions of this dish floating around, this is my absolute favorite. It took me a couple of attempts to get the right quantities of each item to get the perfect bite each time.
I am not at all joking when I say that I can make this appetizer my entire dinner. I will happily dig into a bowl of cowboy caviar and call it a meal. While there is quite a bit of chopping and dicing to make this dish, I can promise you it is worth the effort.
If you find yourself making this on repeat like me, I recommend picking up a vegetable chopper. You won’t regret it.
Texas Caviar
This salsa may also be called Texas Caviar (depending on where you live). This hearty salsa is a party favorite! And while you can certainly serve and eat this immediately after making it, like the Southwest corn salad that I shared a while back, these flavors in cowboy caviar are at their best if allowed to mingle for a few hours in the fridge before serving.
I always make this with the intention of having leftovers. It keeps nicely in the refrigerator for a few days. It is perfect as a salad topping tossed with lettuce, some taco meat, and shredded cheddar cheese. You don’t even need any additional dressing.
Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.
Black Bean and Corn Salsa
The ingredients for this hearty Texas caviar salsa are classic favorites:
- black beans or black-eyed peas
- tomatoes
- corn
- red onion
- bell pepper
- jalapeno peppers
- cilantro
- avocado (optional)
Cowboy Caviar Recipe
Want to know how to make cowboy caviar? This is about as easy as a salsa recipe can be. You’ll start by combining the beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
In a separate bowl or cup, whisk together the oil, lime juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.
Note: The avocado in this recipe is best when served immediately after making. So, when I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.
What to Serve with Cowboy Caviar
Serve this with some cheesy quesadillas or add it to these beef and bell pepper tacos next time you’re craving Mexican food. If you love using fresh corn as I do. Try Mango Corn Salsa a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.
For more of those delicious southwestern flavors. BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch. When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.
Cowboy Caviar
Ingredients
- 16 ounces black beans or black-eyed peas, drained and rinsed
- 2-3 Roma tomatoes, diced about 1½ cups
- 2 ears corn, kernels removed OR 1½ cups canned corn, drained
- ½ medium red onion, chopped very small about ⅓ cup
- 1 bell pepper, any color, chopped small
- 2 small jalapeno peppers, minced about ¼ cup
- ½ cup chopped cilantro
- 1 avocado, diced into ½-inch pieces OPTIONAL
Dressing Ingredients
- ⅓ cup light olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- ½ teaspoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
- In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is really good on a chip. It is also a great side salad with a grilled piece of chicken, fish, shrimp, etc. As a salad, it makes for a nice change.
I found if I whisked about 2 TBS. of tomato paste with the wet ingredients it provided more of the tomato taste I missed with the original recipe.
I’m glad to hear that you were able to make the recipe work for you, Mike. Enjoy, and happy cooking!
What is considered a serving size; for calorie porpoises?
Hi, Deborah! One serving should be about one cup’s worth. Enjoy the dip!
Any recommendation for substitutions for cilantro? Or just as well to leave it out?
If cilantro isn’t for you, feel free to leave it out. Some recommended substitutes include dill, parsley, or basil. It depends on your flavor preference.
Love this dish- in a hurry- use deli prepared pico de gallo to speed up the prep- we also add a bit of red wine vinegar.
Sounds perfect, Bonnie.
Looks Delish!!!
You have to try it! It is so good, Sheran.
Can you can this? Obviously, minus the avocado.
Jenn – That is an excellent question. I have not tried canning this, my guess is that it would definitely affect the texture and I would worry that since you are using already canned beans that it might turn to mush. I can’t say that I would recommend it but at the same time, I have never tried it.