This cowboy caviar is a fresh and flavorful dip loaded with beans, corn, tomatoes, avocado, and more. It’s easy to prepare and makes a wonderful appetizer, party, or pot-luck recipe.
For anyone who adores Tex-Mex cuisine, this cowboy caviar recipe is a must-try.
Freshly cut colorful veggies give this mix of beans a beautiful pop of color and a bright personality. It’s crisp, sweet, and downright delicious!
For another Tex-Mex inspired cold dip recipe try this easy layered taco dip or these individual 7 layer dip cups.
Who can turn down a good dip? I know I’ve never turned one down.
Cowboy caviar, also known as Texas caviar, is a delicious, vibrant dip that has been around for years. One of the reasons it’s so well-known is because it’s so adaptable. It may be served as a salad, side dish, or appetizer.
Don’t care for one of the ingredients?! No worries, just leave it out.
This summer dip is ideal for gatherings, football games, and pot lucks. It’s always a hit with guests. It is also easy to make, which makes it even better for last-minute get-togethers where time may be short.
Why You Should Make This Cowboy Caviar Dip
- Quick and easy preperation – ready in just a few minutes!
- Always a crowd-pleaser. Everyone loves this dip!
- Can be make ahead and refrigerated until serving.
Ingredients / Shopping List
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Black beans
- Black-eyed peas
- Canned corn
- Roma tomatoes
- Olive oil
- Red wine vinegar
- Lime juice
- Salt and pepepr
Substitutions and Variations
Dressing – While I prefer cowboy caviar with homemade dressing, Italian dressing can be used in a pinch. I would recommend still adding the lime juice and garlic though to give it added flavor.
Beans – Dried beans are an excellent option because they’re much cheaper and have less salt. Each bean type should be cooked separately since cooking times might vary. For every 15-ounce can of beans specified in the recipe, prepare ½ to ¾ cup of dried beans.
Honey – skip the sugar and replace with the same amount of honey if desired
Onion – Yellow, white, or sweet onion can be used in place of scallions in this cowboy caviar recipe.
How to Make The Ultimate Cowboy Caviar
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1. Combine the black beans, black-eyed peas, corn, avocado, tomatoes, scallions, cilantro, and jalapeno in a large bowl.
Step 2. In a small bowl, combine the olive oil, red wine vinegar, lime juice, garlic, cumin, sugar, salt, and pepper, and whisk well to combine.
Step 3. Pour the olive oil dressing over the bean and corn mixture and stir well to coat.
Store leftover cowboy caviar in an airtight container in the refrigerator for up to 4 days.
Tips For Making The Best Cowboy Cavier
Chop all of your veggies as small as possible. I always find that the best cowboy caviar salsa has everything cut small so that you get a nice mix of ingreidents with each bite. Using a chopper makes this task easy.
Chill for at least an hour before serving. While chilling is not required, the flavor of the dip gets better with time. If you want to prepare it ahead of time for maximum potency, keep in mind not to add the avocados until just before serving. If avocados stay out and marinate for too long they will turn mushy and brown.
What To Serve/Pair With Your Cowboy Caviar
This recipe’s flexibility is what makes it so appealing! Cowboy caviar dip makes a great appetizer when served with some tortilla chips.
You can also use it as a salsa on tacos, or use it as a sauce for chicken, steak, or fish to create a delectable main course.
Cowboy Caviar Recipe FAQs
Yes! This Cowboy caviar recipe is vegan (if you do not use the honey), diary-free, and gluten-free, but always double-check labels if you have a gluten allergy.
Yes, you can use any type of corn you like. Mexican corn, corn cut right off the cobb, and frozen white corn are all great options.
Of course not! This recipe is can adapt to anything. Use any combination of any beans that you’d like.
No. I think it tastes best when chilled, but it’s delicious at room temperature as well. For an even better taste let it set up in the fridge overnight so the flavors really come together.
More Game Day Recipes
If you are looking for more game day eats check out these tasty finger foods…
- Homemade Football Guacamole
- Crockpot Meatballs
- Rotel Salsa
- Buffalo Chicken Dip in the Crockpot
- Buffalo Chicken Jalapeno Poppers
- Easy Chicken Nacho Bites
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- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can black eyed peas, rinsed and drained
- 1 15-ounce can corn, drained
- 1 large or 2 small avocados, peeled, pitted, and diced
- 2 large roma tomatoes, diced
- 1 jalapeno, seeded, membranes removed, and finely diced
- ¼ cup sliced scallions
- ⅓ cup chopped cilantro
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 Tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon sugar, or honey
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- In a large bowl, add the black beans, black-eyed peas, corn, avocado, tomatoes, scallions, cilantro, and jalapeno. Set aside.
- In a small bowl, combine the olive oil, red wine vinegar, lime juice, garlic, cumin, sugar, salt, and pepper and whisk well to combine.
- Pour the olive oil dressing over the bean and corn mixture and stir well to coat.
- Cover and refrigerate until serving.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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