Have you ever tried Cowboy Caviar? This fresh dip recipe is great with chips or as a topping for a taco salad. It reminds me of the flavors of a fresh Pico De Gallo with beans and veggies, like corn, peppers and avocado added. I made this recipe and my family ate it for several days with tortilla chips.
Related: Salsa, Avocado Salsa, Mango Salsa, 7 Layer Dip, Queso.
Ingredients
- Tomatoes – You’ll need diced tomatoes. Choose roma tomatoes or whatever you have in season.
- Avocado – Chopped fresh avocado.
- Red Onion – Chopped red onion.
- Canned Black Beans – You’ll need a 15-ounce can (rinsed and drained).
- Black Eyed Peas – You’ll need a 15-ounce can (rinsed and drained).
- Frozen Corn – Thawed. You may also use fresh corn.
- Jalapeño – One diced jalapeño (remove all the seeds).
- Bell Pepper – One diced bell pepper, we recommend orange or red to add color.
- Cilantro – Fresh chopped cilantro.
- Tortilla Chips – For serving.
Dressing Ingredients
- Olive Oil – Or avocado oil.
- Lime Juice – Fresh lime juice is a must.
- Red Wine Vinegar
- Salt
- Garlic Powder
- Black Pepper
- Granulated Sugar (optional)
Instructions
Begin by prepping and chopping all the ingredients. Thaw the corn. Rinse and drain the beans.
In a large bowl, combine the tomatoes, avocado, red onion, black beans, black-eyed peas, corn, peppers and cilantro. Gently mix then together until the ingredients are evenly mixed.
In a separate bowl, combine the remaining dressing ingredients and whisk them together (or shake in a sealed jar) until they are fully combined. Pour the dressing over the salad and mix gently once more.
Serve immediately with fresh tortilla chips.
Tips for Making
- If you have leftovers, you can store them in an airtight container in the refrigerator for several days. I ate mine as a snack for several days and even with the avocado mixed in, it was still delicious (but definitely best served fresh!).
- If you want to make this ahead for a party, I recommend not adding the fresh cut avocado until you are ready to serve.
- Feel free to tweak the ingredients a little. If you don’t like cilantro, omit it. If you are a garlic lover, add more. I ended up adding a bit more salt to mine. This is the sort of recipe that’s easy to tweak!
- Save dishes by serving this dip with chips—no utensils needed.
- This is a great potluck dish and it makes a good appetizer or side dish for taco nights at home.
- Want to add protein? Add some chopped chicken or shrimp to the mixture.
- Variations: You can also use garbanzo beans, kidney beans, pinto beans and any fresh vegetables for this dip recipe.
- Try spooning some Cowboy Caviar on a burrito or a quesadilla for a ton of added flavor.
Frequently Asked Questions
What is Cowboy Caviar made of?
This dippable salad recipe is made with tomatoes, peppers, beans, corn, cilantro, onions and avocado.
Is there another name for Cowboy Caviar?
Texas Caviar.
What does Cowboy Caviar taste like?
Imagine Black Bean Salad and Pico De Gallo had a baby. 
Cowboy Caviar tastes like Pico De Gallo with beans and more vegetables (such as peppers and corn) added to it. It’s a hearty salad you can eat with tortilla chips.
More Recipes to Try
Cowboy Caviar
Equipment
-
1 large bowl
-
1 small mixing bowl
-
1 whisk
Ingredients
- 1½ cup tomatoes diced
- 2 avocados diced
- ⅓ cup red onions diced
- 15 ounces black beans drained and rinsed
- 15 ounces black-eyed peas drained and rinsed
- 1½ cup frozen corn thawed
- 1 bell pepper diced
- 1 jalapeno diced (seeds removed)
- ½ cup cilantro finely chopped
- ⅓ cup olive oil
- 2 tablespoons lime juice fresh
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon granulated sugar (optional)
- tortilla chips to serve
Instructions
-
Begin by prepping and chopping all the ingredients. Thaw the corn. Rinse and drain the beans.
-
In a large bowl, combine the tomatoes, avocado, red onion, black beans, black-eyed peas, corn, peppers and cilantro. Gently mix then together until the ingredients are evenly mixed.
-
In a separate bowl, combine the remaining dressing ingredients and whisk them together (or shake in a sealed jar) until they are fully combined. Pour the dressing over the salad and mix gently once more.
-
Serve immediately with fresh tortilla chips.
Notes
- If you have leftovers, you can store them in a sealed container in the fridge for several days. I ate mine as a snack for several days and even with the avocado mixed in, it was still delicious (but definitely best served fresh!).
- If you want to make this ahead for a party, I recommend not adding the fresh cut avocado until you are ready to serve.
- Feel free to tweak the ingredients a little. If you don’t like cilantro, omit it. If you are a garlic lover, add more. I ended up adding a bit more salt to mine. This is the sort of recipe that’s easy to tweak!