This Cowboy Caviar recipe is the perfect side dish or simple dip for a summer BBQ or potluck. Featuring fresh ingredients, a homemade tangy dressing, and ripe avocado, this easy recipe also works as a high-fiber and plant-based meal prep option!
Also known as Texas caviar or Mexican caviar, this famous side salad and dip is credited to the Austin-based chef Helen Corbitt.
Our version is made with a combination of black beans and black eyed peas, and features a homemade tangy dressing. It's packed with fiber-rich ingredients, making it a great way to sneak nutritious ingredients into your potluck (or lunch container).
Serve it as a hearty side salad, for weekly meal prep, or as a simple dip with some crunchy tortilla chips. However you eat it, one thing is for sure: you're going to love it!
Why You'll Love It:
- Packed with flavor. Fresh veggies, cilantro, and a homemade dressing all add up to BIG flavor. It's even better the next day!
- Always a big hit. This easy cowboy caviar is a huge hit with partygoers of all sorts. It's part salad, part dip, part pico de gallo – and 100% delicious.
- Summer favorite. Whether you're looking for a cold bean dip or a black bean salad for hot summer days, this Texas caviar recipe is always a welcome addition.
Ingredients
- Beans: We recommend using 1 can of black beans and 1 can of black-eyed peas. This provides a variety of textures and flavors. If desired, you can swap them out for other types – just make sure you drain (and rinse) them first.
- Corn: You will need 1 ½ cups of corn kernels. You can use fresh, frozen, or even canned corn – it's totally up to you.
- Fresh vegetables: Bell pepper, red onion, cherry tomatoes, avocado, and jalapeno.
- Lime: For the best lime flavor, both the juice and zest are used!
- Cilantro: Fresh cilantro adds the perfect burst of flavor. If you don't like cilantro, leave it out.
You will also need:
- Rice vinegar (or white wine vinegar)
- Olive oil
- Honey
- Garlic powder
- Salt
- Pepper
How to Make Cowboy Caviar
If you've been on social media lately, you know that cowboy caviar has quickly become one of the most popular recipe videos. Is it any wonder? It's delicious and SO easy!
My version is extra colorful and features the best dressing with lime and honey. You're going to love it!
Homemade Lime Vinaigrette
- Step one: Add all of the dressing ingredients to a mini blender or a small bowl.
- ⅓ cup olive oil
- 2 tablespoons fresh lime juice
- ¾ teaspoon lime zest
- 2 tablespoons rice wine vinegar (seasoned)
- 1 teaspoon honey (or sugar)
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- Step two: Blend or whisk the dressing ingredients together until completely combined.
Mixing Everything Together
- Step three: Add all of the ingredients to a large bowl.
- 1 can of black beans
- 1 can black eyed peas (or pinto beans)
- 1 can corn kernels, drained (or 1 ½ cups of frozen or fresh corn)
- 1 pint cherry tomatoes, diced
- ½ red onion, diced
- 1 bell pepper, diced
- 1 jalapeno pepper, diced
- 2 avocados, diced
- ½ cup chopped fresh cilantro
- Step four: Gently fold everything together until it is well combined and the ingredients are evenly distributed throughout.
- Step five: Add the prepared vinaigrette and toss gently to coat in the dressing. Taste and adjust to your liking.
Ways to Serve Cowboy Caviar:
- As a salad
- With tortilla chips, pita chips, or corn chips
- As a burrito filling
- With tacos
- Tostadas
- With rice (for a yummy rice bowl)
- With seasoned ground beef (or protein of choice)
Storing Leftovers
Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Stir just before serving to redistribute the dressing.
Expert Tips for Prepping the Veggies
- Use a vegetable chopper. We love to use a vegetable chopper to save time when it comes to preparing veggies! We used the smallest screen for cherry tomatoes, onions, and peppers.
- An easy way to slice an avocado. We have found that the easiest way to slice an avocado is to slice it in half, remove the seed, and make diagonal slices with a sharp knife in two different directions. You can then scoop out the center, which will be neatly divided into chunks. Alternatively, you can use the large screen of a veggie chopper (it’s a little messy, but quick and easy).
- Toss the avocados with a little bit of dressing. Once sliced, avocados can quickly turn brown. The acidic ingredients in the dressing will help slow oxidation, so don’t prep those avocados until after the dressing is prepared! I like to add a few spoonfuls of dressing to the avocados and toss them in it before adding them to the salad along with the rest of the dressing.
More Easy Meal Prep Recipes:
If you loved this recipe for Cowboy Caviar, let me know by leaving a 5-star review in the recipe card or leaving a comment below! You can also tag me on Instagram @dashfordinner.
Cowboy Caviar
This Cowboy Caviar recipe has been going viral! Made with fresh ingredients, it works as both a satisfying salad and a flavorful party dip.
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Servings: 8 servings
Calories: 179kcal
Ingredients
- 1 can (15oz) black beans drained and rinsed
- 1 can (15oz) black eyed peas drained and rinsed (or pinto beans)
- 1 can (12oz) corn kernels drained (or 1 ½ cups of frozen corn*)
- 1 ½ cups cherry tomatoes finely diced (approximately 1 pint)
- ½ red onion finely diced
- 1 bell pepper finely diced (orange, or color of your choice)
- 1 jalapeno pepper seeded and finely diced
- 2 avocados peeled, pits removed, and diced
- ½ cup chopped fresh cilantro loosely packed
- Tortilla chips for serving (optional)
Lime Vinaigrette:
- ⅓ cup olive oil
- 1 lime juiced (about 2 tablespoons)
- ¾ teaspoon lime zest zest your lime before juicing
- 2 tablespoons rice wine vinegar seasoned (or white wine vinegar)
- 1 teaspoon honey or sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
Instructions
- Prepare the dressing. Add all of the dressing ingredients to a small blender or glass mason jar. Blend well, or cover with a lid and shake vigorously until well combined. Set aside.
- Prepare the vegetables. Wash, dry, and slice the vegetables as directed in the recipe. I recommend using a vegetable chopper if you have one – it saves so much time!
- Treat the avocados. Slice the avocado into chunks, then place them in a bowl with a few tablespoons of the prepared dressing. Stir gently. The acid in the dressing will help prevent the avocado from browning too quickly.
- Combine all of the ingredients. Add the black beans, black-eyed peas, corn, diced cherry tomatoes, red onion, bell pepper, jalapeno pepper, avocado chunks, and fresh cilantro to a large mixing bowl. Fold everything together until evenly distributed.
- Add the dressing. Drizzle the homemade lime vinaigrette over the bean mixture, and toss gently.
- Serve and enjoy! Serve with tortilla chips, corn chips, or as a veggie-packed side salad.
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Adapted from Helen Corbitt's recipe for Texas Caviar.
Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. The dressing will settle to the bottom, so just make sure to stir it really well before serving! We haven’t had issues with the avocado browning significantly as long as it is tossed in some dressing first.
*Using frozen corn: Thaw it first, or toss it in. It thaws quickly and doesn’t usually have a lot of liquid, so if you don’t have time to thaw it first it’s no biggie).
With added protein: It’s easy to transform this appetizer or side dish into a full meal if you add some protein to it! Shaved beef, seasoned taco meat, grilled chicken, or edamame are all delicious additions!
**Without black eyed peas: The black eyed peas can be substituted for navy beans, pinto beans, or even 2 cups of cooked pearl cous cous.
Nutrition
Calories: 179kcal | Carbohydrates: 9g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 299mg | Potassium: 368mg | Fiber: 4g | Sugar: 3g | Vitamin A: 767IU | Vitamin C: 36mg | Calcium: 16mg | Iron: 1mg
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Dorothy Bigelow
This recipe is so good and the dressing is perfect! Lasts for days in the fridge, and can be enjoyed as a main, side salad, OR an easy appetizer.