Cowboy Caviar Recipe

Cowboy Caviar is a vibrant, flavor-packed dish that’s as versatile as it is delicious. This colorful medley of crisp veggies, creamy beans, and zesty dressing bursts with fresh, tangy, and slightly sweet notes. Perfect for dipping, topping, or scooping, it’s a crowd-pleaser that’s ready in just 25 minutes—ideal for busy days or last-minute gatherings.

Every bite offers a satisfying crunch from bell peppers and onions, balanced by the smooth texture of black beans and corn. The bright lime and cilantro dressing ties it all together, creating a refreshing yet hearty dish. Whether served as a dip, salad, or side, this recipe brings a burst of summer to your table anytime.

Fresh & Flavorful Ingredients for Cowboy Caviar

• 1½ cups cooked black beans (drained and rinsed)
• 1½ cups cooked black-eyed peas (drained and rinsed)
• 2 cups cherry tomatoes (halved)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper (stemmed, seeded, and diced)
• ½ cup diced red onion
• 1 medium jalapeño pepper (finely chopped; remove seeds for less heat)
• Juice of 1 lime
• 2 large avocados (pitted and diced; add just before serving to prevent browning)
• ¼ cup chopped fresh cilantro (substitute parsley if preferred)
• Tortilla chips (for serving)
• Dressing:
  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon honey
  • 1 garlic clove (minced)
  • 1½ teaspoons sea salt
  • ½ teaspoon freshly ground black pepper

Step-by-Step Instructions for Perfect Cowboy Caviar

1. Combine the base ingredients: In a large bowl, stir together the black beans, black-eyed peas, cherry tomatoes, corn, red bell pepper, red onion, jalapeño, and lime juice.
2. Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, cumin, cayenne pepper, honey, garlic, sea salt, and black pepper until well combined.
3. Mix it all together: Pour the dressing over the bean mixture and gently toss to coat evenly.
4. Add the finishing touches: Fold in the diced avocado and chopped cilantro. Taste and adjust seasoning if needed.
5. Chill for best flavor: If time allows, refrigerate for 1 hour to let the flavors meld together.
6. Serve and enjoy: Transfer to a serving bowl and accompany with tortilla chips for dipping.

Perfect Pairings: Serving Suggestions

While tortilla chips are the classic choice for scooping up Cowboy Caviar, this versatile dish pairs well with other options too. Try serving it as a topping for grilled chicken or fish, or spoon it over a bed of greens for a hearty salad. It also makes a fantastic filling for tacos or wraps!

Make It Your Own: Recipe Variations

Customize Cowboy Caviar to suit your taste or pantry staples. Swap black-eyed peas for chickpeas or kidney beans, or add diced mango for a sweet twist. For a creamier texture, mix in a dollop of Greek yogurt or sour cream. If you’re not a fan of spice, skip the jalapeño or replace it with a mild green pepper.

Fresh and Flavorful: Storage Tips

Store Cowboy Caviar in an airtight container in the fridge for up to 3 days. To keep the avocado from browning, squeeze a little extra lime juice over the top before storing. If you’re making it ahead, wait to add the avocado and cilantro until just before serving for the freshest flavor.

Quick and Easy: Time-Saving Tips

Save time by using canned beans and pre-chopped veggies from the store. If you’re short on prep time, skip the refrigeration step—though the flavors will deepen if you let it chill, it’s still delicious served immediately. For a quicker dressing, whisk all the ingredients directly into the bean mixture instead of making it separately.

Cowboy Caviar

Amy

Cowboy Caviar is a vibrant, flavor-packed dish that’s as versatile as it is delicious. Perfect for dipping, topping, or scooping, it’s a crowd-pleaser that’s ready in just 25 minutes—ideal for busy days or last-minute gatherings.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Cuisine southwestern cuisine

Servings 8

Ingredients

  

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Main Ingredients

• 1½ cups cooked black beans, drained and rinsed
• 1½ cups cooked black-eyed peas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 cup corn kernels
• 1 red bell pepper, stemmed, seeded, and diced
• ½ cup diced red onion
• 1 medium jalapeño pepper, finely chopped
• Juice of 1 lime
• 2 large avocados, pitted and diced
• ¼ cup chopped fresh cilantro
• Tortilla chips, for serving

Dressing

• 2 tablespoons plus 1 teaspoon red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon honey
• 1 garlic clove, minced
• 1½ teaspoons sea salt
• ½ teaspoon freshly ground black pepper

Instructions

 

• In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeño, and lime juice.
• Make the dressing: In a small bowl, whisk together the the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper.
• Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste.
• If time allows, refrigerate for 1 hour to allow the flavors to marry. Serve with tortilla chips.

Keyword bean salad, dip recipe, party appetizer

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