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 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.
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!
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)
Cowboy Caviar Recipe
- 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.
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.
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.
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
Jenn says
Can you can this? Obviously, minus the avocado.
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.
Sheran Stepanian says
Looks Delish!!!
Mary says
You have to try it! It is so good, Sheran.
Bonnie says
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
Sounds perfect, Bonnie.
Barbara says
Any recommendation for substitutions for cilantro? Or just as well to leave it out?
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.
Deborah Lillig says
What is considered a serving size; for calorie porpoises?
Mary says
Hi, Deborah! One serving should be about one cup’s worth. Enjoy the dip!
Mike Jazwiecki says
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.
Mary says
I’m glad to hear that you were able to make the recipe work for you, Mike. Enjoy, and happy cooking!
Evelyn says
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.