Cowboy Caviar

4.47 from 45 votes

Recipe from Two Peas and Their Pod

Fresh, colorful, and packed with flavor, this easy Cowboy Caviar recipe is loaded with black beans, black-eyed peas, corn, avocado, tomatoes, and a zesty homemade dressing. Serve it as a dip with tortilla chips or as a fresh side dish for parties, BBQs, and summer meals.

Prep Time20

Total Time20

Course: Appetizer

Cuisine: American

Keyword: dip

Servings:

Calories: 222kcal

Ingredients

For the Cowboy Caviar:

15 oz black beans, rinsed and drained
15 oz black eyed peas, rinsed and drained
4 Roma tomatoes seeds removed, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup sweet corn
1/2 cup red onion, diced
1 jalapeño pepper seeds removed, diced into very small pieces
1/3 cup chopped cilantro
2 avocados, pitted and diced*
2 tablespoons lime juice
Tortilla chips, for serving

For the Dressing:

1/3 cup olive oil or avocado oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon honey
Kosher salt and black pepper, to taste

Instructions

In a large bowl, combine the beans, black eyed peas, tomatoes, peppers, corn, onion, jalapeño, and cilantro. Gently fold in the avocado and add the fresh lime juice.
In a small bowl, whisk together oil, red wine vinegar, garlic, honey, salt, and pepper.
Pour the dressing over cowboy caviar and stir until well combined.
Serve immediately or cover and refrigerate for 30 minutes so the flavors can marinate. Enjoy with tortilla chips!

Notes

Fresh lime juice really brightens the flavors, so don’t skip it.
This recipe tastes even better after chilling for 30 minutes.
If making ahead, add the avocado right before serving for the freshest texture and color.
Adjust the jalapeño depending on your spice preference.
Serve with tortilla chips, on tacos, over grilled chicken, or as a salad.
Store in the fridge for up to 3 days.

Nutrition