This cowboy caviar recipe is the ultimate easy, healthy dip— loaded with black beans, black-eyed peas, avocado, corn, bell peppers, and bold Southwest flavors. It’s the perfect make-ahead appetizer, potluck side dish, or even a light vegetarian meal. While everyone seems to have their own spin on cowboy caviar, I have to say, this one’s the best! It’s fresh, colorful, packed with plant-based protein, and totally crowd-pleasing.

Watch this How Cowboy Caviar is Made…

a photo of a large white bowl full of cowboy caviar consisting of black beans, black eyed peas, diced tomatoes, avocados, green bell pepper, corn, black olives and fresh cilantro.

The first time I ever had cowboy caviar was honestly a little embarrassing. Cade and I were broke newlyweds at a function with people we barely knew, and I was fully prepared to enjoy a generous spread without spending a dime. But then I spotted a big bowl of what looked like… a bunch of weird beans. I hesitated.

Cade, on the other hand, scooped up a huge helping and devoured it like it was the best thing he’d ever eaten. So I gave it a try, and then went back for seconds… and thirds. That’s when things got a little awkward. A sweet woman across the room smiled and said, “I can see you really love that! Let me give you the recipe!” And, well, she wasn’t wrong. I’ve been making it ever since.

a bowl of texas caviar loaded with beans, fresh vegetables all mixed with an Italian dressing.

What I Love About This Recipe

This recipe is totally flexible. If I’m short on one kind of bean, I just double up on another. You can stick to the classic version or make it your own with whatever you’ve got on hand. It’s simple, delicious, and always a hit.

I love that you get that creamy coolness from the avocados with some crunch from the peppers. I love the sweet and the little hint of spicy… mmmmm so yummy. And, it’s easy, which is great for when you want something really tasty but you don’t have a lot of time to put something super fancy together. It’s just simple and delicious. Just how it should be.

What is Cowboy Caviar?

Ok, back to the recipe! Cowboy caviar, or Texas caviar, is a salad with black beans, black-eyed peas, fresh corn kernels, Roma tomatoes, and a light vinaigrette-style dressing. Lots of fresh vegetables (diced small) are mixed with the beans. It is supposed to look similar to caviar, with all the ingredients being similar in size to the beans. It is the perfect thing to bring to a summer BBQ as a dip, appetizer, or the perfect summer side dish! Be prepared to be asked to bring it to every event from here on out.

Is This Cowboy Caviar Recipe Healthy?

When it comes to dip recipes, this is just about as healthy as it gets. It’s vegan and gluten-free, and oh so delicious! Beans are a great source of protein, and all those fresh vegetables are full of vitamins and nutrients. If you are concerned about fat or calories, you could lessen the Italian dressing that you add or omit the avocados. Though avocados are the best kind of fat! Mmmmmm…I love them!

a large white serving bowl full of cowboy caviar consisting of beans, diced avocado, corn, sliced olives, diced bell pepper, tomatoes all topped with an Italian recipe.

What Goes in This Cowboy Caviar Recipe?

You will start your grocery shopping on the canned goods aisle and then end up spending most of your time in the produce section. I absolutely love how fresh and healthy this dip is! Here is what you will need:

Fresh Produce

  • Bell Pepper: Any color works great or a combination of colors… so pretty!
  • Diced Roma Tomatoes or Grape Tomatoes: Use Italian or Mexican-style tomatoes if you use canned, and be sure to drain them well.
  • Red Onion: Dice it up fairly small.
  • Avocados: Look for ripe avocados. I like to cut them small while still in the skin and then scoop them out.
  • Cilantro: Chop it up nice and small.
  • Lime: You will use the zest and juice. It adds the best punch of flavor!

Pantry Goods

  • Black Olives: We like to get the medium size and then slice them up.
  • Frozen Corn or Hominy: You can add the corn in frozen. It doesn’t take long to thaw at all.
  • Black-eyed Peas: You will want to drain and rinse them well.
  • Black Beans: We also use canned beans, but you can totally make your own if you want to use dried beans. Just make sure they have cooled completely.
  • Italian Dressing: Feel free to choose your favorite store-bought brand, or you can make it from scratch with olive oil, red wine vinegar, and some basic pantry seasonings.
  • Diced Green Chiles: You can play with the heat a little here and get mild, medium, or hot chiles.
  • Cumin: Just the tiniest bit of cumin adds the best flavor.
  • Salt and Pepper: Taste as you go as you add the S & P and season to taste.

The measurements of all the ingredients can be found in the recipe card at the end of the post.

a photo of a large white serving bowl full of cowboy caviar salsa.

How to Make This Cowboy Caviar Recipe

It’s all about fresh ingredients, bright flavors, and a quick prep that makes this easy cowboy caviar ideal for busy nights, potlucks, or snacky weekends at home. Follow these simple steps, and you’ll have a colorful bowl of cowboy caviar ready to go in no time.

  1. Drain: Rinse and drain the black beans, black-eyed peas, olives, and canned tomatoes (if using).
  2. Chop: Dice the bell peppers, onions, tomatoes (if fresh), avocado, and cilantro into small pieces.
  3. Toss: Add all the veggies, beans, corn, and green chiles into a large bowl.
  4. Season: Zest and juice the lime over the mix, then sprinkle in the cumin, salt, and pepper.
  5. Dress: Pour Italian dressing over everything and gently mix until well combined.
  6. Chill: Cover and refrigerate for at least 30 minutes to let the flavors come together.
  7. Serve: Spoon it up with tortilla chips, add to tacos, or enjoy as a salad!

More detailed instructions can be found in the recipe card below.

Variations for Texas Caviar

In fact, you could totally play around with the flavors, too. Want more bite? Add some jalapeños or a tsp of chili powder. Want half hominy and half corn? Go for it! When are those things ever a bad thing? Never! This recipe is totally versatile and can be customized to your liking. You can omit things you don’t like or switch up anything. Use pinto beans or kidney beans instead of black beans.

a photo of a large white serving bowl full of all ingredients for bean salsa being stirred together with a metal spoon.

How To Make This Cowboy Caviar Recipe into a Meal

Cowboy caviar might be most commonly eaten as a dip with tortilla chips, but in our house, it’s so much more than that. I’ll happily eat it straight as a side dish, and if we have any left after dinner with friends, it’s 100% my lunch the next day! Pure heaven!! We’ve spooned it over tacos, burritos, and taco salads, mixed it with rice for a hearty side, and even tossed it with lettuce to turn it into a quick salad. On busy nights, it becomes a full meal.

I love piling it onto baked sweet potatoes, tossing it with warm quinoa and feta, tucking it into wraps with grilled chicken, or scooping it into crisp lettuce cups. It’s budget-friendly, flexible, and always satisfying! It’s one of those fridge staples I rely on when I need something easy that still feels fresh and nourishing. Plus, it’s totally kid-friendly! 

How Long Will This Cowboy Caviar Recipe Keep?

Cowboy caviar will keep up to 5 days in the refrigerator. It should be covered with plastic wrap or placed in an airtight container. It does not freeze well because some of the ingredients don’t hold up in the freezer.

This is a great make-ahead recipe and actually tastes better after it sits for a while to let the flavors meld. You can make it up to 3-4 days ahead of time, but if you can let it sit for a few hours (up to overnight) before serving, that is the real sweet spot! 

PRO TIP: Don’t add the avocados and cilantro until right before serving.

Tips for Making This Cowboy Caviar Recipe

  • Let it rest: The magic really happens after it sits. Even just 30 minutes of chill time helps the flavors soak into the beans and come together beautifully. I usually make it a day ahead and let it rest overnight for the best flavor.
  • Make it ahead: This is a lifesaver for big events or holidays. You can prep it up to a day or two in advance, which makes entertaining so much easier.
  • Wait on the avocado: Add the avocados just before serving to keep them fresh and vibrant. Nobody wants a brown avocado in their cowboy caviar!
  • Stir well before serving: The dressing tends to settle at the bottom, so give it a really good mix to redistribute all that goodness.
a photo of a large ceramic white bowl full of Texas salsa including black bean and black-eyed peas and chopped bell peppers, onions, corn, avocado, tomatoes and cilantro.

Ok, here it goes…I’m going there (use your best cowboy accent)…so saddle up, partner, and load up your plate full of this here delicious cowboy caviar. It’s fresh, delicious, totally irresistible, and downright purdy with all those beautiful, bright veggies! Yeeeeeeehaw!

Other Irresistible Dip Ideas:

Texas Cowboy Caviar Salsa

4.56 from 9 votes
Servings: 8 -12
Prep Time: 10 minutes
Total Time: 10 minutes

Description

This cowboy caviar recipe is the ultimate easy, healthy dip— loaded with black beans, black-eyed peas, avocado, corn, bell peppers, and bold Southwest flavors. It’s the perfect make-ahead appetizer, potluck side dish, or even a light vegetarian meal.

Equipment

Ingredients 

  • 1 Green Bell Pepper , or red or yellow (if you double the recipe just use all three)
  • 1 ½ Cups Frozen Corn or Hominy
  • 1 Can Diced Italian or Mexican Style Tomatoes, drained, or 1 1/2 cups sliced grape or cherry tomatoes
  • ½ Purple Onion, minced
  • 1 Can Black-eyed Peas, drained and rinsed 16 ounces
  • 1 Can Black Beans, 16 ounces, drained
  • 1 Can Black Olives, sliced and drained, 8 ounces
  • 1 Cup Italian Dressing
  • 1 Lime, zested and juiced
  • ½ Can Diced Green Chiles, small can
  • 1 ½ teaspoons Cumin
  • Salt and Pepper to taste
  • 2 Avocados, diced
  • ½ Bunch Cilantro

Instructions

  • Mix everything, but the avocado and cilantro and let sit a few hours or overnight.
    1 Green Bell Pepper, 1 ½ Cups Frozen Corn or Hominy, 1 Can Diced Italian or Mexican Style Tomatoes, ½ Purple Onion, 1 Can Black-eyed Peas, 1 Can Black Beans, 1 Can Black Olives, 1 Cup Italian Dressing, 1 Lime, ½ Can Diced Green Chiles, 1 ½ teaspoons Cumin, Salt and Pepper to taste
  • Before serving add avocado and cilantro and serve with chips.
    2 Avocados, ½ Bunch Cilantro

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1cupCalories: 321kcalCarbohydrates: 30gProtein: 7gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 1128mgPotassium: 716mgFiber: 10gSugar: 9gVitamin A: 592IUVitamin C: 29mgCalcium: 80mgIron: 3mg
Author: Carrian Cheney
Course: 200+ Easy Appetizers Recipes, 30+ Easy Dip Recipes You Can’t Stop Eating

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A bowl of cowboy caviar salsa with chips on the side