Cowboy Caviar

This Cowboy Caviar is a super simple dip that can be prepared in 15 minutes or less. It's a great side dish for cookouts, potlucks, picnics, or a party.

Looking for more easy side dishes? Try my Mexican Corn Salad or Pasta Salad next!

About This Recipe

Cowboy Caviar, also known as Texas Caviar, is a popular dish in Texas! It's essentially a bean and corn salad made with black beans, black eyed peas, corn, and a variety of chopped vegetables, like red bell pepper and tomato.

I love making this for easy lunches because it comes together super quickly, and it holds up well in the fridge. It actually tastes even better the next day after the dressing has had some time to penetrate the ingredients.

You can bring this to a cookout, barbecue, potluck, or any type of gathering. Serve it with a plate of tortilla chips for dipping, and it's always a huge hit.

Key Ingredients

Black beans: You can use either canned beans or cook them yourself. If you have time, I highly recommend making them yourself because the texture is firmer.

Black-eyed peas: Truthfully, I forgot to get this on my grocery list, so I rehydrated some Navy beans instead.

Vegetables: Tomatoes, red bell pepper, avocado, cilantro, and red onion.

Dressing: Olive oil, lime juice, garlic, sugar, chili powder, cumin, salt, and pepper.

Instructions

STEP 1: In a large bowl, combine all the beans and vegetables.

STEP 2: Combine the dressing in a small bowl and drizzle over the salad. Toss to combine.

📋 Recipe

Cowboy Caviar

This Cowboy Cavier is incredibly easy to make in only 15 minutes. Made with canned beans, corn, tomatoes, and other fresh vegetables, it's the perfect side dish for cookouts, potlucks, or a party. Serve with tortilla chips for dipping!

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Lunch, Side Dish

Cuisine American

Servings 10 people

Ingredients

  

1x2x3x

• ▢ 1 (15-ounce) can black beans (drained and rinsed)
• ▢ 1 (15-ounce) can black-eyed peas (drained and rinsed)
• ▢ 1 ½ cups frozen corn (lightly cooked and cooled)
• ▢ 2 medium roma tomatoes (diced)
• ▢ 1 medium red bell pepper (diced)
• ▢ 1 medium avocado (cubed)
• ▢ ⅓ cup freshly chopped cilantro
• ▢ ¼ cup finely chopped red onion
• ▢ ¼ cup olive oil
• ▢ 3 tablespoons lime juice
• ▢ 2 cloves garlic (grated)
• ▢ 1 teaspoon sugar
• ▢ ½ teaspoon chili powder
• ▢ ½ teaspoon ground cumin
• ▢ salt and pepper (to taste)

Instructions

 

• In a large bowl, combine the black beans, black-eyed peas, cooked corn, diced tomatoes, red bell pepper, cubed avocado, chopped cilantro, and finely chopped red onion. Gently toss to mix.
• In a separate small bowl, whisk together the olive oil, lime juice, grated garlic, sugar, chili powder, ground cumin, salt, and pepper.
• Pour the dressing over the bean and corn mixture, and gently toss to combine.

Notes

Note: You can substitute black-eye peas with white navy beans or Great Northern beans.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!