Cowboy Caviar Recipe

Texas caviar in a blue bowl set on a white platter with tortilla chips, and a wooden spoon off to the side.

Cowboy Caviar is an easy, versatile recipe made with two kinds of beans, corn, and fresh veggies, all tossed in a zippy lime dressing.

Course Appetizer

Cuisine American

Prep Time 10

Marinating time 30

Total Time 40

Servings servings

Calories 147kcal

Author John Kanell

Equipment

Large bowl

Ingredients

For the Salad:

1 (15-ounce/425g) can black-eyed peas drained and rinsed
1 (15-ounce/425g) can black beans drained and rinsed
2 cups diced tomatoes (300g)
1 cup corn kernels fresh, canned or frozen and thawed (170g)
1 red, orange, or yellow bell pepper seeded and chopped (180g)
½ cup red onion chopped (75g)
⅓ cup chopped cilantro
1 avocado diced, optional

For the Dressing:

3 tablespoons lime juice
2 tablespoons red wine vinegar
2 garlic cloves minced
1 teaspoon salt
½ teaspoon granulated sugar
½ teaspoon ground black pepper
¼ cup olive oil (60mL)

Instructions

In a large bowl, combine the black eyed peas, black beans, tomatoes, corn, bell pepper, red onion, and cilantro.
In a small bowl, whisk to combine the lime juice, red wine vinegar, garlic, salt, sugar and black pepper. While whisking, slowly add the olive oil.
Pour the dressing over the black eyed pea mixture. Stir gently to combine.
Let the mixture marinate for at least 30 minutes (or up to 24 hours in the refrigerator) before serving. If adding avocado, add it just before serving and stir well to coat it in the dressing. Season with more salt and pepper to taste.

Notes

This dip benefits from a short rest time before serving. Even a quick 30 minutes will vastly improve the flavors, and the ingredients have time to mingle and absorb the seasonings.

Nutrition

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