Name: Cowboy Caviar
Prep time: 15 min
Ingredients: ⅓ cup Olive oil (virgin); ⅓ cup White or red wine vinegar; 1 teaspoon Garlic powder or one garlic clove minced; 1 teaspoon chili powder; ½ Lime (Juice of ½ of a lime); 1 teaspoon grandulated sugar; 1 teaspoon salt; 5 each Roma tomatoes seeded and diced; 15-ounce can black-eyed peas, drained and rinsed; 15-ounce can of black beans, drained and rinsed; *11-ounce can of corn drained; 1 red onion diced; 1 Red pepper diced; ½ Green pepper diced; 1 cup Fresh cilantro chopped; 1 bunch Green onions

Cowboy caviar, or Texas caviar, is an easy fresh dip that takes less than 15 minutes to whip up.

It is an excellent side dish for a potluck, holiday, barbecue, party, or any time.

You can use your summer produce to make it the freshest summer dip.

Cowboy caviar in a bowl on a wood cutting board

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Cowboy Caviar Recipe

This recipe only requires chopping veggies, opening a few cans, and tossing the dressing over everything.

I found a recipe for Cowboy Caviar in a magazine years ago and have been perfecting it to make it the best ever.

Cowboy Caviar Ingredients

Olive oil
White or red wine vinegar
Garlic powder or fresh garlic clove
Chili powder
Cumin
Fresh Lime juice
Sugar
Salt
Roma Tomatoes (I used small tomatoes from my garden)
Can of both black beans, black-eyed peas
Canned, frozen, or fresh corn
Red onion
Green and red bell pepper
Fresh cilantro
Green onion

Special Tools:

Wide mouth jar
Chef’s knife (this one is my favorite)
Cutting board (non-slip)

Dressing

In a wide-mouth jar, add all the dressing ingredients, then screw on the lid and shake to incorporate.

Vegetable Preparation

Place the drained and rinsed black beans and black-eyed peas in a large bowl.

Next, add the drained corn.

Chop/dice the red onion and red and green peppers and place them in the bowl.

Seed and dice the Roma tomatoes, then add them to the bowl.

Rinse, then chop the cilantro and place in the bowl.

Tossing Vegetables with Dressing

Give the dressing jar a few good shakes, remove the lid, and pour over all the vegetables and cilantro. Toss.

Tip: Short on time? You can use a store-bought or homemade Italian dressing for a super-fast variation.

Pouring the dressing over the vegetables and cilantro in the bowl

Cowboy Caviar

Cowboy caviar, or Texas caviar, is an easy fresh dip that takes less than 15 minutes to whip up. It has a zippy, tangy, fresh flavor that pairs with grilled meats, tortilla chips, etc.

5 from 1 vote

Print Recipe Rate

Course: Appetizer, Side Dish

Cuisine: American, Tex Mex

Keyword: Cowboy Caviar, Texas Caviar

Prep Time: 15

Servings:

Calories: 162kcal

Ingredients

Dressing

⅓ cup Olive oil (virgin)
⅓ cup White or red wine vinegar
1 teaspoon Garlic powder or one garlic clove minced
1 teaspoon chili powder
½ Lime (Juice of ½ of a lime)
1 teaspoon grandulated sugar
1 teaspoon salt

Vegetables

5 each Roma tomatoes seeded and diced
15-ounce can black-eyed peas, drained and rinsed
15-ounce can of black beans, drained and rinsed
*11-ounce can of corn drained
1 red onion diced
1 Red pepper diced
½ Green pepper diced
1 cup Fresh cilantro chopped

Garnish

1 bunch Green onions

Instructions

Dressing

In a wide-mouth jar, add all the dressing ingredients, then screw on the lid and shake to incorporate.

Vegetable Preparation

Place the drained and rinsed black beans and black-eyed peas in a large bowl.
Next, add the drained corn.
Chop/dice the red onion, red and green peppers and place in the bowl.
Seed and dice the Roma tomatoes, and then add them to the bowl.
Rinse, then chop the cilantro and place in the bowl.

Tossing Vegetables with Dressing

Give the dressing jar a few good shakes, remove the lid, and pour over all the vegetables and cilantro. Toss.

Equipment

1 Chef knife

1 Cutting Board

1 Wide mouth jar

1 Large Mixing Bowl

1 Measuring spoons

1 Measuring cups

Notes

*Freshly cooked or thawed frozen corn can be used for this recipe.

Nutrition

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How to Serve

I usually serve Cowboy Caviar with tortilla chips, but I also serve it as a topping for grilled chicken or on a bed of fresh salad greens. The possibilities are endless.

Tip: I bake tortillas instead of buying them ready-made for a lighter chip.

Optional: Just before serving garnish with chopped green onions.