Quick and easy to prepare with no cooking required
Perfect as a dip, side dish, or topping
Great for parties, barbecues, and potlucks
Naturally gluten-free and easy to make vegan
Tastes even better after marinating
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) black-eyed peas, drained and rinsed 1 1/2 cups corn kernels 1 cup cherry tomatoes, halved 1 red bell pepper, diced 1/2 red onion, finely chopped 1 avocado, diced 1/4 cup fresh cilantro, chopped
For the dressing: 1/4 cup olive oil 3 tablespoons lime juice 1 tablespoon red wine vinegar 1 teaspoon honey 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper
Directions
In a large mixing bowl, combine black beans, black-eyed peas, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together olive oil, lime juice, red wine vinegar, honey, garlic powder, salt, and black pepper.
Pour the dressing over the bean mixture and toss gently to combine.
Fold in the diced avocado just before serving to prevent browning.
Refrigerate for at least 30 minutes to allow the flavors to blend.
Serve chilled or at room temperature with tortilla chips or as a side dish.
Stir in diced mango or pineapple for a sweet twist.
Use apple cider vinegar instead of red wine vinegar.
Add crumbled feta cheese for a creamy contrast.
Serve over grilled chicken or fish as a fresh topping.
Storage/Reheating
Store Cowboy Caviar in an airtight container in the refrigerator for up to 3 days.
For best texture, add avocado just before serving. If already mixed in, press plastic wrap directly onto the surface to help prevent browning.
This dish is not suitable for freezing due to the fresh vegetables and avocado.
No reheating is necessary, as it is best served chilled or at room temperature.
FAQs
What is Cowboy Caviar?
Cowboy Caviar is a bean and vegetable salad tossed in a tangy lime dressing, often served as a dip with tortilla chips.
Can I make it ahead of time?
Yes, it can be made several hours in advance. Add avocado just before serving.
Is Cowboy Caviar spicy?
It is mild by default, but you can add jalapeños or hot sauce for extra heat.
Can I use frozen corn?
Yes, thaw and drain frozen corn before adding it to the salad.
How do I keep the avocado from browning?
Toss it with a little extra lime juice and add it just before serving.
Can I make it vegan?
Yes, simply omit the honey or replace it with maple syrup.
What can I serve it with?
It’s delicious with tortilla chips, grilled meats, tacos, or as a topping for salads.
Can I substitute black-eyed peas?
Yes, you can use additional black beans or pinto beans instead.
How long should it marinate?
At least 30 minutes is ideal, but longer marinating enhances the flavor.
Is it healthy?
Yes, it’s packed with fiber, plant-based protein, and fresh vegetables.
Conclusion
Cowboy Caviar is a colorful, refreshing dish that brings together beans, crisp vegetables, and a tangy dressing in one satisfying bowl. Whether served as a dip or side, it’s a versatile recipe that’s easy to prepare and guaranteed to brighten any table.
Cowboy Caviar is a vibrant and refreshing bean salad made with black beans, black-eyed peas, corn, and fresh vegetables tossed in a zesty lime dressing. This easy Cowboy Caviar recipe is perfect as a party dip, healthy side dish, or light meal, delivering bold flavors and satisfying crunch with no cooking required.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6–8 servings
Category:Side Dish
Method:No-Cook
Cuisine:Southwestern
Diet:Vegetarian
Ingredients
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) black-eyed peas, drained and rinsed
1 1/2 cups corn kernels
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/2 red onion, finely chopped
1 avocado, diced
1/4 cup fresh cilantro, chopped
For the Dressing:
1/4 cup olive oil
3 tablespoons lime juice
1 tablespoon red wine vinegar
1 teaspoon honey
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a large bowl, combine black beans, black-eyed peas, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together olive oil, lime juice, red wine vinegar, honey, garlic powder, salt, and black pepper.
Pour the dressing over the bean mixture and toss gently to combine.
Fold in diced avocado just before serving to prevent browning.
Refrigerate for at least 30 minutes to allow flavors to blend.
Serve chilled or at room temperature with tortilla chips or as a side dish
Notes
Add diced jalapeño for extra heat.Stir in diced mango or pineapple for a sweet variation.Substitute apple cider vinegar for red wine vinegar if preferred.Add crumbled feta cheese for a creamy contrast.Replace honey with maple syrup for a fully vegan version.For best texture, add avocado right before serving.
