This cowboy caviar is bright, fresh, tangy, a little bit spicy (if you want it to be), and totally addicting. No cooking. No stress. Just a bowl of goodness you can toss together in minutes!
If you love this recipe, you've got to try my 4 ingredient guacamole!
My family absolutely loves this cowboy caviar recipe because it's one of those dishes that everyone can agree on. It’s colorful, crunchy, and full of flavor, but still light and fresh.
We love scooping it up with tortilla chips during movie nights, piling it into burritos for an easy weeknight dinner, or just grabbing a few spoonfuls straight from the fridge!
I can whip this recipe up in 15 minutes with whatever veggies we have on hand, and it still tastes amazing. No cooking means no heating up the kitchen in the summer, and no stress when we’re in a hurry. Plus, it’s a sneaky way to get my kids to eat beans and veggies without a fight.
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What is Cowboy Caviar?
Cowboy caviar, also called Texas caviar, is basically a cross between a salsa and a salad. It’s made with black beans, black-eyed peas, fresh veggies, and a tangy vinaigrette-style dressing. Think of it as the chunky, hearty cousin to pico de gallo or cherry tomato salsa.
It was actually created by a dietitian in Texas back in the 1940s, and it’s been a staple at potlucks, barbecues, and snack tables ever since. And best of all? No cooking required! You know how much I love a no cook recipe!
Ingredients to Make Cowboy Caviar
- Cans. Grab a 15 oz can of black beans and black eyed peas. Make sure to drain them well and rinse them.
- Fresh veggies. You'll need some cherry tomatoes, bell peppers, green bell peppers, red onion, jalapeno, and avocado. All should be chopped to be about the same size as the beans.
- Avocado, diced (optional, add just before serving).
- Fresh cilantro, chopped. If you aren't a cilantro fan, leave it out!
- To make the dressing, we'll be using olive oil, red wine vinegar, and honey or maple syrup.
- Spices. We'll be using salt, black pepper, garlic powder, cumin, and chili powder for a little heat.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
Let’s say you don’t have something on hand, no stress. This recipe is super flexible and that's part of the reason I love it!
- No black-eyed peas? Use extra black beans or swap in pinto or kidney beans.
- Add some more veggies! Add chopped cucumbers or green onions for a different crunch.
- Want it spicier? Add a pinch of cayenne or hot sauce.
- No cilantro? Try parsley or just leave it out.
- Add a touch of honey or maple syrup to balance the vinegar tang.
- No vinegar? Use all lime juice instead.
For another veggie-packed dish that is so easy to make, you’d love this Avocado Black Bean Salsa too!
How To Make Cowboy Caviar
Step 1
In a small bowl, whisk together olive oil, red wine vinegar (or lime juice), honey, chili powder, cumin, garlic powder, salt, and pepper.
Step 2
In a large bowl, combine black beans, black-eyed peas, tomatoes, corn, bell peppers, onion, jalapeño, and cilantro.
Step 3
Pour the dressing over the mixture and toss everything together. Cover and refrigerate for at least 30 minutes.
Step 4
Just before serving, gently fold in the diced avocado.
Tips and Tricks
- Add avocado right before serving so it doesn’t get mushy or brown.
- Make it ahead (minus the avocado) and store it in the fridge overnight, flavor only gets better!
- Want it sweeter? A splash of honey or a few diced mango chunks go a long way like in my pineapple mango salsa.
- Feeding a crowd? This is a great recipe to make for a crowd because you can easily double or triple it.
- Keep it colorful. Use a variety of bell peppers for a rainbow effect.
Storage Instructions
Cowboy caviar keeps beautifully in the fridge! Store in an airtight container in the refrigerator for 3–4 days.
This is a great recipe to meal prep! Prep everything except the avocado. Add that just before serving and give it all a good toss.
How to Serve Cowboy Caviar
This is a great recipe that goes well with lots of different things! You can make it as a snack, lunch, or as a side dish to your favorite dinner. Here are a few of my favorite ways to enjoy this recipe!
- As a dip with tortilla chips (classic!)
- Stuffed in tacos or burritos
- As a topping for grilled chicken, shrimp, or fish
- Scooped onto salad greens for a no-cook lunch
Frequently Asked Questions
Yes! Just skip the oil and use more lime juice or a splash of your favorite vinegar-based dressing.
You could, but it’s really best served cold or at room temp. It’s meant to be fresh and crisp!
It’s as spicy (or mild) as you want it to be. Leave out the jalapeños if you’re not into heat, or add hot sauce if you are!
Cowboy Caviar Recipe
Equipment
- Knives
- Cutting Board
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 can Black beans Drained and rinsed, 15 oz
- 1 can Black eyed peas Drained and rinses, 15 oz
- 1 ½ cups Cherry tomatoes Washed and diced
- 1 cup Corn canned, fresh, or frozen
- 1 Red bell pepper Washed and diced
- 1 Green bell pepper Washed and diced
- 1 small Red onion ½ cup chopped
- 1 Jalapeno Washed and diced
- 1 Avocado Diced
- ½ cup Cilantro Washed and Diced
For the Dressing
- ¼ cup Olive oil
- ¼ cup Red wine vinegar
- 1 teaspoon Honey or maple syrup
- 1 teaspoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Garlic powder
- Salt and Pepper to taste
Instructions
- In a large bowl, combine black beans, black-eyed peas, tomatoes, corn, bell peppers, onion, jalapeño, and cilantro.
- In a small bowl, whisk together olive oil, red wine vinegar (or lime juice), honey, chili powder, cumin, garlic powder, salt, and pepper.
- Pour the dressing over the mixture and toss everything together. Cover and refrigerate for at least 30 minutes.
- Just before serving, gently fold in the diced avocado.
Notes
- Use whatever type of corn you can find. You can use canned, fresh, or frozen. If you've got some leftover corn from a barbecue, you can use that too!
- To make this cowboy caviar less spicy, remove the seeds and ribs from the jalapeno before adding it to the recipe.
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