Cowboy Caviar Recipe

Introduction

Cowboy Caviar is a colorful, fresh, and flavorful dip packed with beans, vegetables, and a zesty dressing. It’s perfect for parties, snacks, or a light meal and pairs wonderfully with tortilla chips or tostones.

Ingredients

• 1 15-ounce can black beans
• 1 15-ounce can black-eyed peas
• 1 15-ounce can sweet corn
• 1 1/2 cup pico de gallo
• 1/2 medium red bell pepper, seeded and finely chopped
• 1/2 medium green bell pepper, seeded and finely chopped
• 1/2 medium red onion, finely chopped
• 1/4 bunch cilantro, chopped (about 1/2 cup)
• 2 medium avocados (optional)
• Small Batch Italian Dressing (or 1/3 cup store-bought)
• 1/4 cup olive oil or avocado oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey (omit for vegan)
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon onion powder
• 1/8 teaspoon black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Step 1: Drain and rinse the black beans and black-eyed peas thoroughly. Drain the sweet corn as well.
2. Step 2: In a large mixing bowl, combine the corn, pico de gallo, chopped red and green bell peppers, red onion, cilantro, rinsed black beans, and black-eyed peas.
3. Step 3: Whisk together the Italian dressing ingredients—oil, vinegar, honey, lemon juice, garlic powder, oregano, thyme, salt, onion powder, black pepper, and red pepper flakes until well blended.
4. Step 4: Pour the dressing over the combined vegetables and beans, then mix gently until everything is evenly coated.
5. Step 5: If using avocado, add it last by gently folding it in just before serving to avoid mashing.
6. Step 6: Serve immediately with tortilla chips or tostones, or chill for later to allow the flavors to develop fully.

Tips & Variations

• For a vegan version, omit the honey or substitute with maple syrup.
• Add diced jalapeño for extra heat.
• Use fresh corn off the cob if available for a sweeter crunch.
• Chop the avocado just before serving to prevent browning.
• Swap black-eyed peas for chickpeas to change up the flavor and texture.

Storage

Store Cowboy Caviar in a sealed container in the refrigerator for up to 4 days. Avoid adding avocado until ready to serve to keep it fresh. If chilled, bring to room temperature before serving for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cowboy Caviar ahead of time?

Yes, you can prepare it a few hours or up to a day in advance. Keep it refrigerated and add avocado just before serving to prevent browning.

What can I serve with Cowboy Caviar?

It pairs well with tortilla chips, tostones, pita bread, or fresh vegetable sticks for a healthy and satisfying snack.

Cowboy Caviar Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

Cowboy Caviar is a vibrant, hearty salad packed with black beans, black-eyed peas, sweet corn, fresh vegetables, and zesty Italian dressing. This no-cook, versatile dish is perfect as a dip, side, or light meal, offering a refreshing blend of textures and flavors that make it a crowd-pleaser at any gathering.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Tex-Mex
• Diet: Vegan

Ingredients

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Beans and Vegetables

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can black-eyed peas, drained and rinsed
• 1 15-ounce can sweet corn, drained
• 1 1/2 cups pico de gallo
• 1/2 medium red bell pepper, seeded and finely chopped
• 1/2 medium green bell pepper, seeded and finely chopped
• 1/2 medium red onion, finely chopped
• 1/4 bunch cilantro, chopped (about 1/2 cup)
• 2 medium avocados (optional)

Dressing

• Small batch Italian dressing (or 1/3 cup store-bought)
• 1/4 cup olive oil or avocado oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey (omit for vegan)
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon onion powder
• 1/8 teaspoon black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Prepare Beans and Corn: Drain and rinse the black beans and black-eyed peas thoroughly to remove excess sodium and preserve texture. Drain the sweet corn well to avoid excess liquid in the salad.
2. Combine Vegetables and Beans: In a large mixing bowl, add the drained corn, pico de gallo, finely chopped red and green bell peppers, red onion, cilantro, black beans, and black-eyed peas. Stir gently to combine all ingredients evenly.
3. Make and Add Dressing: Whisk together the Italian dressing, olive or avocado oil, red wine vinegar, honey (if using), lemon juice, garlic powder, dried oregano, dried thyme, salt, onion powder, black pepper, and red pepper flakes until fully emulsified. Pour the dressing over the salad mixture and toss gently to coat everything evenly.
4. Add Avocado: If using, add diced or sliced avocado last to the bowl. Fold the avocado gently into the salad just before serving to prevent it from becoming mushy or discolored.
5. Serve or Store: Serve the Cowboy Caviar immediately with tortilla chips or tostones for dipping. Alternatively, chill the salad to let the flavors meld. Store leftovers in a sealed container in the refrigerator for up to 4 days. Add avocado fresh if stored without it.

Notes

• Omitting honey makes this recipe vegan friendly.
• Adding avocado just before serving keeps it fresh and prevents browning.
• Chilling the salad enhances the flavor by allowing ingredients to meld.
• Use good quality canned beans and corn for best texture.
• Serve with tortilla chips, tostones, or use as a topping for salads and grilled proteins.

Keywords: Cowboy caviar, black bean salad, Tex-Mex salad, no cook salad, bean dip, healthy appetizer, vegan salad, party dip