Cowboy Caviar is the perfect recipe for meal prep or a potluck. It squeezes 9 varieties of plants into one bowl and can be served as a dip with tortilla chips, or as a salad you can eat straight from the refrigerator.

cowboy caviar closeup with corn tortilla chips.cowboy caviar closeup with corn tortilla chips.

Whether you call it Texas Caviar or Cowboy Caviar, this chunky bean salsa got its name as a playful alternative to the more expensive fish-based caviar. 

This version is far more affordable and accessible and makes the perfect appetizer when you need to feed a large group.

Cowboy Caviar was created by Helen Corbitt in the 1940s when she served it at a New Year’s Eve party in Texas. Eating black-eyed peas is thought to bring good luck and prosperity for a new year, and tossing them with chopped veggies and a simple vinaigrette makes them taste much more appealing. 

Ingredients You’ll Need

This recipe is famous for using black-eyed peas, but it’s also easy to customize with any other canned beans you keep on hand.

Kidney beans, pinto beans, or black beans will all work in this side dish.

bell pepper, avocado, tomatoes, corn, cilantro, and avocado with canned beans on a board.bell pepper, avocado, tomatoes, corn, cilantro, and avocado with canned beans on a board.

Paired with corn kernels, tomatoes, red onion, and a quick red wine vinaigrette, it’s loaded with crunchy textures and flavors you’ll love. If you don’t have fresh corn cobs on hand, frozen will work, too! (It will thaw quickly after you stir it into the dressing.)

If it’s not tomato season where you are, quartered grape tomatoes will also work well in this recipe.

How to Make Cowboy Caviar

In a large bowl, combine the olive oil, red wine vinegar, lime juice, garlic, maple syrup, salt, and pepper. Stir well to mix. 

Next, drain and rinse the two cans of beans and add them to the bowl.

dressing and beans added to a large glass bowl.dressing and beans added to a large glass bowl.

Then, add in the chopped veggies, including the red onion, tomatoes, bell pepper, corn, jalapeno, and fresh cilantro. 

Stir well, so everything is coated in the dressing. Then adjust the seasoning to taste, adding more salt to help boost the flavor.

chopped veggies added to cowboy caviar and stirred together in large bowl.chopped veggies added to cowboy caviar and stirred together in large bowl.

Add sliced avocado on top and gently stir it in right before serving. (This way it won’t turn brown for your guests.)

Serve with tortilla chips or corn chips for dipping, or use this as a filling for lettuce wraps, or enjoy it straight from the bowl as a salad. You can also use it in burritos or tacos!

Leftovers will keep well for up to 5 days, so it’s a delicious meal prep option.

avocado added to bowl of cowboy caviar with a spoon.avocado added to bowl of cowboy caviar with a spoon.

Looking for more easy appetizers? Try Refried Bean Dip, the best guacamole, or Peach Salsa for more ideas.



Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fine sea salt , plus more to taste
  • 1 teaspoon maple syrup
  • 1 clove garlic , minced
  • ½ teaspoon ground black pepper

Cowboy Caviar. Assembly

  • 1 (15 oz.) can black beans , drained and rinsed
  • 1 (15 oz.) can black eyed peas , drained and rinsed
  • 1 small red onion , diced
  • 3 Roma tomatoes , chopped
  • 1 cup fresh or frozen corn (see notes)
  • 1 bell pepper , chopped (seeds removed)
  • 1 jalapeno , seeds and white pith removed, and diced
  • 1 cup fresh cilantro , chopped
  • 1 ripe avocado , diced

  • In the bottom of a large bowl, combine the olive oil, vinegar, lime juice, salt, maple syrup, garlic, and black pepper. Whisk well to combine.

  • To the bowl full of dressing, add in the drained black beans, black eyed peas, red onion, tomato, corn, bell pepper, jalapeno, cilantro, and avocado. Toss gently, coating all of the vegetables in the dressing.

  • Let the mixture marinate for 10 minutes, then adjust the seasoning to taste. (I usually like to add another ½ teaspoon of salt.) You can enjoy it as a salad, directly with a fork, or serve it as a dip with chips.

  • Leftover cowboy caviar can be stored in an airtight container in the fridge for up to 48 hours. If you want to make this salad in advance, I recommend waiting to add in the avocado and cilantro until right before serving. (This will help prevent browning and a soggy texture.)

Nutrition information is for roughly 1 1/3 cups of salad. This information is automatically calculated and is just an estimate, not a guarantee.
Corn Note: Frozen corn thaws very quickly, so you don’t need to thaw it ahead of time. I rinse it under running water in a fine mesh strainer, shake it dry, then add it directly to the salad. It will be thawed by the time you serve it.

Calories: 291kcal | Carbohydrates: 40g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 670mg | Potassium: 807mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1217IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 4mg

If you try this Cowboy Caviar recipe, please leave a comment and star rating below letting me know how you like it.

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