Easy cowboy caviar recipe! This quick Texas caviar can be mixed up in just 10 minutes, and it’s a simple dip that’s sure to please meat-lovers and vegans alike!
Cowboy caviar AKA Texas caviar is a delicious dip that’s made from healthy ingredients like black eyed peas, black beans, bell peppers, corn, and cilantro. This dip is a hearty appetizer that’s sure to please meat-eaters, vegetarians, and vegans alike.
Cowboy caviar makes a great starter for a summer bbq or potlucks, but it’s also a great choice for getting some black eyed peas for good luck on New Year’s Day.
And it tastes even better the next day! No matter when you make it, this recipe makes a great snack or a delicious appetizer!
Ingredients notes and substitutions
- Olive oil: If you like a lightly dressed salad, reduce the olive oil to 1/4 cup.
- Vinegar: If you can’t find white wine vinegar, apple cider makes a good substitute as it is milder than regular white vinegar.
- Sugar: The sugar can be added to taste. You can omit it if you prefer. I recommend trying it without sugar and then adding to taste from there.
- Chili powder: You can use regular or ancho chile powder. I like ancho because it has a bit of smokiness to it. Also, feel free to add more or less to taste.
- Salt: You can adjust the salt to taste. Feel free to start with 1/4 or 1/2 teaspoon and then adjust from there.
- Corn: You can use regular canned corn or frozen corn in this recipe. If using frozen corn, you’ll want to thaw it and use about 1 ¼ cups.
- Shallot: I like to use dice shallot because I find the flavor of shallot to be milder than red onion. However, feel free to use 1/2 cup finely diced red onion instead.
- Bell pepper: Feel free to use other colors of bell peppers if you prefer.
- Other add-ins: You can add in diced Roma tomatoes, diced avocado, diced jalapeños, or any other mix-in that you like.
How to make cowboy caviar
Step 1: To make the dressing, whisk the olive oil, vinegar, sugar, chili powder, cumin, salt, and pepper together in a large bowl until well-combined.
Step 2: Add the beans, corn, shallot, bell peppers, and cilantro.
Step 3: Add a squeeze of lime juice over the top, and toss to combine.
Step 4: Cover, and chill until ready to serve. This recipe tastes better once it’s had a chance to chill for several hours.
Serving suggestions
We like cowboy caviar with tortilla chips. You can also serve it with pita chips or any other type of chips that you prefer.
If you’re looking to make it more of a main or side dish, you can serve it over lettuce for an easy salad or as filling in a pita pocket.
Storage
The cowboy caviar should be stored in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
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Cowboy Caviar
Equipment
- Mixing bowl
Ingredients
Dressing
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1-3 tablespoons granulated sugar see notes below
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Caviar
- 15 ounce can black-eyed peas drained and rinsed
- 15 ounces black beans drained and rinsed
- 15 ounce can sweet corn drained
- 1/2 cup finely diced shallot
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup chopped cilantro
- Squeeze of lime
Instructions
- To make the dressing, whisk the olive oil, vinegar, sugar, chili powder, cumin, salt, and pepper together in a large mixing bowl until well-combined.
- Add the beans, corn, shallot, bell peppers, and cilantro.
- Add a squeeze of fresh lime juice over the top. I use a whole lime (about 2 tablespoons).
- Toss to combine.
- Cover, and chill until ready to serve. This tastes better once it’s had a chance to chill for several hours.
Notes
- Olive oil: If you like a lightly dressed salad, reduce the olive oil to 1/4 cup.
- Vinegar: If you can’t find white wine vinegar, apple cider makes a good substitute as it is milder than regular white vinegar.
- Sugar: The sugar can be added to taste. You can omit it if you prefer. I recommend trying it without sugar and then adding to taste from there.
- Chili powder: You can use regular or ancho chile powder. I like ancho because it has a bit of smokiness to it. Also, feel free to add more or less to taste.
- Salt: You can adjust the salt to taste. Feel free to start with 1/4 or 1/2 teaspoon and then adjust from there.
- Corn: You can use regular canned corn or frozen corn in this recipe. If using frozen corn, you’ll want to thaw it and use about 1-1/4 cups.
- Shallot: I like to use dice shallot because I find the flavor of shallot to be milder than red onion. However, feel free to use 1/2 cup finely diced red onion instead.
- Bell pepper: Feel free to use other colors of bell peppers if you prefer.
- Other add-ins: You can add in diced Roma tomatoes, diced avocado, diced jalapeños, or any other mix-in that you like.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Robert F. Hatley says
Awesome, “A Blue Ribbon for Sure
Kate says
Thank you!
Sue L. says
I needed a dip for chips and tried this recipe. It was a hit! Even though it wasn’t our traditional dip we all loved the flavors and it was healthy. I’ll have to double the recipe next time.
Kate says
Thank you! Glad you liked it!
Dena says
Made this for New Year’s Day and everyone loved it. I did add a jalapeño. Great recipe!
Kate says
I’m glad that it was a hit! Thanks for commenting!