Cowboy Caviar

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Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

I am not at all joking when I say that I make this appetizer my dinner. I can happily dig into this and call it a meal.

Cowboy Caviar is an old-school favorite.

Cowboy Caviar Dip

While there are several versions of this dish floating around, this is my absolute favorite. It took me a minute to get the right quantities of each item to get the perfect bite each time.

There is quite a bit of chopping and dicing to make this dish. I promise you though it is worth it. If you find yourself making this on repeat like me, I recommend picking up a vegetable chopper. You won’t regret it.

Cowboy Caviar is the heartiest salsa you can make and it disappears as quickly as you can make it.

Texas Caviar

The salsa can be eaten right away, but like the Southwest-inspired corn salad, these flavors will be at their best if allowed to mingle a few hours in the fridge before serving.

I make this with the intention of having leftovers. It keeps nicely in the refrigerator for a few days.

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.

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.

Also called Texas Caviar, this hearty salsa is a party favorite!

Hearty Cowboy Caviar is the ultimate in loaded homemade salsas.

Black Bean Corn Salsa

The ingredients for this hearty salsa are classic favorites.

  • black beans or black-eyed peas
  • tomatoes
  • corn
  • red onion
  • bell pepper
  • jalapeno peppers
  • cilantro
  • avocado (optional)
Texas Caviar

Cowboy Caviar Recipe

  1. Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
  2. In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine.
  3. 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. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Often called Cowboy or Texas Caviar, this hearty salsa is a party favorite!

Serve this with some cheesy quesadillas or add it to these beef and bell pepper tacos next time you’re craving Mexican food.

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.

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.

Have you tried Texas Caviar?

Cowboy Caviar

5 from 2 votes
Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!
Prep Time: 20 mins
Total Time: 20 mins
Servings: 8 servings

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

  • 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

The avocado in this recipe is best when served immediately after making. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Nutrition

Calories: 228kcal · Carbohydrates: 23g · Protein: 7g · Fat: 13g · Saturated Fat: 2g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 9g · Trans Fat: 1g · Sodium: 154mg · Potassium: 483mg · Fiber: 8g · Sugar: 3g · Vitamin A: 784IU · Vitamin C: 31mg · Calcium: 26mg · Iron: 2mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
Cowboy Caviar

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    • Mary says

      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.

  1. Bonnie says

    5 stars
    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.

    • Mary says

      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.