This Cowboy Caviar Recipe originated in Texas, made with black eyed peas, black beans, corn, red and green peppers, onion and a zesty lime dressing. Spice it up with some jalapeño and add some avocado for extra flavor! This makes the perfect summer salad, side dish or appetizer or addition to game day.
I love how easy this side dish or appetizer is to put together and it is vegan, gluten-free and healthy for you!
It makes a great recipe as a side dish, salad or appetizers for a summer get-together and with Memorial Day coming up this would be a great addition to the table.
I love the crunchy texture from the fresh vegetables mixed with the creamy beans.
The hint of spice from jalapeños and the zesty lime dressing are the perfect finishing touch. You might be wondering “What is Cowboy Caviar?”
It originated around the 1940s in Texas as a dip consisting of black-eyed peas in a vinaigrette and was often served with corn chips. You might hear it a called Texas caviar recipe.
It was given its caviar name almost as a joke because it’s basically a very poor man’s version of the more expensive real caviar.
If you like beans you should also try my Mediterranean Bean Salad, White bean Salad or this Three Bean Salad.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Black Eyed Peas: The black eyed peas are the key to this recipe. These set the dip apart from other bean dips!
- Black Beans: I really like the black beans but you can sub in other types of beans like kidney, pinto or white beans.
- Corn: I like to use fresh sweet corn off of the cob but you can easily used canned or even frozen.
- Bell Peppers: You can sub in any color bell pepper you like! Try poblano peppers for some added spice.
- Red Onions: I like red onion but any onion works great in this dip.
- Garlic: Minced garlic gives the dip a bit of extra flavor but the dip is still great without it. You can also use garlic powder if you don’t have fresh garlic.
- Jalapeño: This is optional but I really like it for the heat it gives the dip.
- Cilantro: Fresh cilantro is a great addition to this dip. You can sub in parsley or green onion.
- Dressing: The dressing mixes together fresh lime juice, olive oil, red wine vinegar, chili powder, cumin and honey.
How do you Make Cowboy Caviar
Step 1: Combine Salad Ingredients: In a large bowl, combine the black eyed peas, beans, corn, red and green peppers, onion, jalapeño, and cilantro. Toss to combine.
Step 2: Create Dressing: In a bowl mix the olive oil, vinegar, sugar and spices.
Step 3: Add Dressing: Pour over the bean mixture. Cover and place in the refrigerator for 30 minutes to 1 hour. Serve with crackers or chips.
Ways to Modify Cowboy Caviar
- Cheese: Sometimes I will add cheese to this dip. Try cotija cheese, feta cheese, Parmesan cheese or pepper jack cheese.
- Protein: You can add a protein like grilled shrimp, shredded or cubed chicken, flank steak or pork.
- Vegetables: There are a lot of options when adding in additional vegetables. I like celery, radishes, carrots and poblanos.
- Spices: You can add a variety of spices to this dip. Try cayenne red pepper, smoked paprika, chipotle chili powder or crushed red pepper.
Ways to Use Cowboy Caviar
- Pair it with other proteins- I love this Chicken Tinga Recipe, Mexican Grilled Chicken, Slow Cooker Shredded Chicken or this Slow Cooker Mexican Beef Brisket.
- This dip works great as a topping for seafood. I love adding it to Air Fryer Cod, Black Sea Bass Recipe or this Baked Cod with Lemon.
- I also enjoy using this on tacos like these Easy Cod Fish Tacos, or Tilapia Fish Tacos.
Storage Tips
Store the leftover cowboy caviar in an airtight container in the refrigerator for up to 5 days. I think the dip tastes better the next day when all of the flavors meld together. I recommend leaving out the avocado if you plan on having leftovers or just add avocado to the portion you plan on eating.
Recipe FAQ
Drain the black eyed peas, beans, and corn then rinse and pat dry with a paper towel. This helps prevent too much excess water.
Add the vinaigrette and let it sit for 30 minutes to an hour to meld the flavors for best results. If I store leftovers I will add more dressing when I am ready to serve this dip to my guests.
More Appetizer Recipes
Appetizers
Homemade Pico de Gallo
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Cucumber Salsa
Appetizers
Homemade Salsa
Appetizers
Avocado Tomatillo Salsa
Cowboy Caviar Recipe
Ingredients
- 1 – 15.5 ounce can black eyed peas, drained, rinsed and dried
- 1 – 5.5 ounce can black beans, drained, rinsed and dried
- 1 – 15 ounce can sweet corn, drained and dried {2 ears of corn}
- 1/2 cup red bell pepper, diced small
- 1/2 cup green bell pepper, diced small
- 1/2 cup red onion, diced
- 1/2 cup cilantro leaves, chopped lightly
- 1-2 jalapeños, seeded and diced {optional}
- 1/2 cup olive oil
- 1/4 cup lime juice, fresh squeezed
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 Tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 avocado, diced, optional
Instructions
- In a large bowl, combine the black eyed peas, beans, corn, red and green peppers, onion, jalapeno, and cilantro. Toss to combine.
- In a bowl mix the olive oil, vinegar, sugar and spices.
- Pour over the black eyed pea mixture.
- Cover and place in the refrigerator for 30 minutes to 1 hour. Serve with crackers or chips.
Notes
- Drain the black eyed peas, beans, and corn then rinse and pat dry with a paper towel. This helps prevent too much excess water.
This has been one of our favorites for the last 10 years or so! When I have fresh corn on hand…I will use that…otherwise I make exactly as your recipe reads! Love it!
So glad you like it!