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Cowboy Caviar Recipe

Easy Cowboy Caviar Recipe

This fresh and flavorful cowboy caviar recipe combines black-eyed peas, black beans, corn, and crisp vegetables with a tangy homemade Italian dressing. Perfect as a dip with tortilla chips or served as a hearty bean salad, this Texas caviar is vegan, gluten-free, and ideal for parties, potlucks, or healthy meal prep.
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Prep Time 30 minutes
Cook Time 0 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Servings: 8 cups
Course: Appetizer, Side Dish
Cuisine: American, Southern, Tex-Mex
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cowboy Caviar Ingredients
  • 2 cans (14 oz each) black-eyed peas rinsed and drained, or 3 cups cooked
  • 1 can (14 oz) black beans rinsed and drained, or 1½ cups cooked
  • 1½ cups corn kernels fresh, frozen (defrosted), or canned (drained)
  • 1½ cups ripe tomatoes chopped (about ¾ pound)
  • 1 medium bell pepper red, orange, or yellow, chopped
  • ¾ cup red onion chopped (about ½ small onion)
  • ½ cup fresh cilantro chopped, leaves and stems
  • 1-2 jalapeños ribs removed, seeded and finely chopped
  • 1 avocado optional, add just before serving
Italian Dressing Ingredients
  • ⅓ cup olive oil extra virgin preferred
  • 3 tablespoons red wine vinegar or lime juice
  • 2 medium cloves garlic pressed or minced
  • 1-1½ teaspoons salt to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon maple syrup or honey
  • ⅛ teaspoon red pepper flakes
  • freshly ground black pepper to taste

Equipment

  • Large serving bowl
  • Small Mixing Bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Can Opener
  • Colander

Method
 

  1. In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, red onion, cilantro, and jalapeño. Make sure to drain the beans and corn thoroughly to prevent watery dressing.
  2. In a small bowl or cup, whisk together all the Italian dressing ingredients: olive oil, red wine vinegar, minced garlic, salt, oregano, basil, maple syrup, red pepper flakes, and black pepper until well blended.
  3. Drizzle the homemade dressing over the bean and vegetable mixture. Toss everything together until well coated and evenly mixed.
  4. Taste and season with additional salt, pepper, or vinegar as needed. For more pickled flavor, add another tablespoon of vinegar. For richness, add 1-2 more tablespoons of olive oil.
  5. For best flavor, let the cowboy caviar marinate for at least 20 minutes before serving to allow the flavors to meld together.
  6. If using avocado, dice it just before serving and gently fold it into the salad to prevent browning. Serve with sturdy tortilla chips as a dip or enjoy as a bean salad.

Notes

Storage: This cowboy caviar keeps well in the refrigerator for up to 4 days when covered. Stir before serving as the dressing may separate.
Make-Ahead Tip: This recipe actually improves with time, so feel free to make it several hours or even a day in advance. Just add the avocado right before serving.
Serving Suggestions: Serve as a dip with tortilla chips, spoon over lettuce for a green salad, or enjoy alongside grilled meats. It's also delicious with scrambled eggs for breakfast.
Customization: Feel free to adjust the heat level by adding more or fewer jalapeños. You can also substitute lime juice for the red wine vinegar for a slightly different flavor profile.