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.

Course Appetizer, Dips and Spreads, Salad, Side Dish

Cuisine American, Southwest, Tex-Mex

Prep Time 20

Total Time 20

Servings servings

Calories 179

Author Dorothy Bigelow

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.

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.

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