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Cowboy Caviar Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/cowboy-caviar-recipe/