Cowboy Caviar is incredibly easy to make, packed with wholesome ingredients, and full of bold Southwestern flavors. It’s naturally vegan and gluten-free, loaded with fiber and protein, and perfect for make-ahead prep. Whether you serve it as a dip, side dish, or topping for tacos and bowls, this recipe is as versatile as it is delicious. Best of all, there’s no cooking involved—just chop, mix, and enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
black beans, drained and rinsed black-eyed peas, drained and rinsed corn (fresh, canned, or thawed from frozen) red bell pepper, diced green bell pepper, diced tomatoes, seeded and chopped red onion, finely chopped jalapeño, minced (optional for heat) fresh cilantro, chopped lime juice (freshly squeezed) olive oil red wine vinegar garlic powder salt black pepper
Directions
In a large bowl, combine the black beans, black-eyed peas, corn, bell peppers, tomatoes, red onion, jalapeño, and cilantro.
In a small bowl or jar, whisk together the lime juice, olive oil, red wine vinegar, garlic powder, salt, and pepper until well combined.
Pour the dressing over the bean and vegetable mixture.
Toss gently to combine, ensuring all ingredients are coated with the dressing.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Serve chilled or at room temperature with tortilla chips or as a topping for tacos, burrito bowls, or salads.
Servings and timing
This recipe makes about 6–8 servings as a dip or side. Prep time: 15 minutes Chill time: 30 minutes (optional but recommended) Total time: 15–45 minutes
Variations
Add Avocado: Dice and fold in ripe avocado just before serving for creamy texture.
Mango or Pineapple: Add diced mango or pineapple for a sweet twist.
Spicy Version: Increase the jalapeños or add a dash of hot sauce.
Cheesy Touch: Sprinkle with crumbled feta or cotija cheese for added richness.
No Oil: Skip the olive oil and increase lime juice or vinegar for a lighter version.
Storage/Reheating
Store Cowboy Caviar in an airtight container in the refrigerator for up to 4–5 days. The flavors continue to develop as it sits, making it even better the next day.
Do not freeze, as the fresh vegetables and beans will lose their texture after thawing. This dish is meant to be enjoyed cold or at room temperature—no reheating needed.
FAQs
What is Cowboy Caviar made of?
Cowboy Caviar is a mix of beans, corn, peppers, tomatoes, onion, cilantro, and a tangy vinaigrette dressing. It’s often served as a dip or salad.
Can I make Cowboy Caviar ahead of time?
Yes, in fact, it tastes even better after a few hours or overnight in the fridge as the flavors meld together.
Is Cowboy Caviar healthy?
Yes, it’s high in fiber, protein, and vitamins. It’s also vegan, gluten-free, and low in saturated fat.
Can I use canned corn?
Absolutely. Just drain it well before adding. You can also use fresh or frozen corn (thawed).
What do I serve with Cowboy Caviar?
Tortilla chips are classic, but it also works well as a topping for tacos, nachos, grilled meats, or grain bowls.
Can I add meat?
Yes. Grilled chicken, shrimp, can be added for a protein boost.
Does it need to be refrigerated?
Yes, Cowboy Caviar should be refrigerated for food safety and to help the flavors come together.
Can I use bottled dressing?
You can, but homemade dressing gives you more control over the flavor and ingredients. Stick to vinaigrette-style dressings.
How long does Cowboy Caviar last?
It keeps well in the fridge for up to 5 days. Stir before serving each time to redistribute the dressing.
Is Cowboy Caviar spicy?
It can be, depending on the amount of jalapeño used. Adjust to your preferred spice level or omit entirely.
Conclusion
Cowboy Caviar is a bold, flavorful, and refreshing dish that’s perfect for any occasion. With its mix of beans, veggies, and tangy dressing, it’s both healthy and satisfying. Easy to make and endlessly customizable, this dip will quickly become a staple in your recipe rotation—whether you serve it at a party or enjoy it straight from the fridge.
Cowboy Caviar is a fresh, bold, and colorful bean salad that’s perfect as a dip, side dish, or taco topping. Packed with protein, fiber, and zesty Southwestern flavor, it’s an easy, no-cook recipe that’s naturally vegan and gluten-free.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15–45 minutes (including chill time)
Yield:6–8 servings
Category:Appetizer
Method:No-Cook
Cuisine:Southwestern
Diet:Vegan
Ingredients
1 can black beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 cup corn (fresh, canned, or thawed from frozen)
1 red bell pepper, diced
1 green bell pepper, diced
2 medium tomatoes, seeded and chopped
1/2 red onion, finely chopped
1 jalapeño, minced (optional)
1/4 cup fresh cilantro, chopped
3 tbsp lime juice (freshly squeezed)
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp garlic powder
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Instructions
In a large bowl, combine black beans, black-eyed peas, corn, bell peppers, tomatoes, red onion, jalapeño, and cilantro.
In a small bowl or jar, whisk together lime juice, olive oil, red wine vinegar, garlic powder, salt, and pepper until well combined.
Pour the dressing over the bean and vegetable mixture.
Toss gently to ensure everything is evenly coated.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve chilled or at room temperature with tortilla chips or as a topping for tacos, bowls, or salads.
Notes
For best flavor, chill for at least 30 minutes before serving.Add avocado just before serving to prevent browning.Use mango or pineapple for a fruity variation.Skip the olive oil for an oil-free version by increasing lime juice or vinegar.Store in an airtight container in the fridge for up to 5 days.
