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Anytime I need an appetizer to bring to a party, I’m glad I have this Cowboy Caviar recipe in my back pocket. It’s made with a handful of fresh veggies and canned beans, so it has a refreshing flavor that makes it seem like you spent a lot more time preparing it than you did.
It took me several attempts to get this recipe “just right” because other recipes can call for too much vinegar or oil.
This version lets the fresh ingredients shine, making it ultra-flavorful while also being healthy enough to incorporate into your meal prep routine. I could eat this straight from the fridge with a fork! It has a whopping 14 grams of fiber per serving, and pairs well with any leftover protein you have on hand.
⭐⭐⭐⭐⭐ Featured Review
“This is my second time making this recipe this week! Super easy to prep and the flavors blend so well together! Definitely will be a go-to for my next potluck!” – Tina
Cowboy Caviar Ingredients
- Canned beans. Black beans and black-eyed peas are the two varieties commonly used in cowboy caviar. Black-eyed peas are essential if you plan to serve them on New Year’s Day as a symbol of luck and prosperity, but any other bean variety can be used in this recipe.
- Fresh veggies. Red onion, bell pepper, tomatoes, and jalapeno add layers of flavor and crunch to this chunky bean dip. I rarely use fresh corn to make it, so frozen works, too! If you’re missing a vegetable, feel free to omit or make substitutions as needed. (For example, this is still delicious without the avocado if you don’t have a ripe one on hand.)
- Cilantro. This fresh herb adds the perfect amount of flavor, but if you think cilantro tastes like soap, you can omit it. Using something like parsley will change the overall flavor, so do a small taste-test before committing to a substitute.
- Red wine vinegar. This vinegar adds a sharp, tangy flavor, so you won’t need too much of it. Paired with fresh lime juice, the simple dressing perfectly complements the veggies. If you don’t have red wine vinegar, white wine vinegar or apple cider vinegar should work as a swap.
- Olive oil. A small amount of oil helps the dressing adhere to all the veggies and beans. You can also use any other mild-flavored oil you prefer, such as avocado oil.
- Maple syrup. Cowboy caviar is often made with a touch of white sugar, but using maple syrup keeps this recipe naturally sweetened. Its sole purpose is to balance out the tangy flavor of the dressing, so even if you’re skeptical, give it a try as written.
- Salt and pepper. Anytime a recipe tastes bland to you, it’s likely because you haven’t added enough salt yet. I use fine sea salt (usually the Real Salt brand, which is pink) when testing recipes, so if you’re using white table salt or Kosher salt, I recommend starting with a little less and adding more to taste as needed.
How to Make Cowboy Caviar
Step 1:
In a large bowl, combine 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lime juice, 1 minced garlic clove, 1 teaspoon maple syrup, 1 teaspoon fine salt, and 1/2 teaspoon ground black pepper. Stir well to mix.
Next, drain and rinse the two 15-ounce cans of beans (I use black beans and black-eyed peas) and add them to the bowl.
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Step 2:
Next, add the chopped veggies, including 1 small red onion, 3 Roma tomatoes, 1 red bell pepper, 1 cup of fresh or frozen corn, 1 minced jalapeno (seeds removed), and roughly 1 cup of fresh cilantro.
Stir well, so everything is coated in the dressing. Then adjust the seasoning to taste, adding more salt if needed to help boost the flavor.
How to Serve Cowboy Caviar Dip
Right before serving this salad, add a sliced avocado on top and gently stir it in. Avocado is prone to browning, so you don’t want it to sit too long when serving guests. (It’s also delicious without the avocado, if you end up with a bad one.)
Serve cowboy caviar with tortilla or corn chips for dipping, use it 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!
Storage Tip: Leftovers will keep well for up to 5 days, so it’s a delicious meal prep option. I don’t recommend adding avocado if you plan to store this for a long time, as it can turn brown overnight.
The Best Cowboy Caviar I’ve Ever Made
Ingredients
- 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
- 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
Instructions
- 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 of dressing, add 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. (Note: Don't add the avocado right away if you don't plan on serving soon; it's best added right before serving.)
- 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 2 to 3 days. 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.)
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Notes
Nutrition
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If you try this Cowboy Caviar recipe, please leave a comment and star rating below to let me know how you like it.
Such a great recipe to make a day or two ahead for any gathering. You can also make it a meal like we do at my house…sometimes serve it with cheese quesadillas or throw it on a salad.
This is so incredibly good!! I’ve been following and using your recipes for years. Thank you for all the effort and thoughtfulness you put into these recipes💙
QUINOA TABBOULEH
I love this and glad to make this all the time
Thank you
Connie
I want to make this recipe for Bridal Shower. There will be 30 women. I’m struggling as to how much to make. I’m serving pinwheels, cinnamon buns, desserts, crackers etc. Any suggestions?
I made this for July 4th and it was a hit. I can’t stop eating it! I just made another batch this week to have for lunches. I add in tuna or shredded chicken and bam…there’s a nice filling lunch! So so so good!
I’m glad you are enjoying it, Andrea! Thanks so much for leaving a review.
This is my second time making this recipe this week! Super easy to prep and the flavors blend so well together! Definitely will be a go-to for my next potluck!
Fresh and easy! Great flavourful side .
Hubby loved it. Said this is what we are taking to summer parties !
Love it so much! I like to make a big batch for lunches during the week and just keep the avocados and tomatoes separate so they don’t get mushy.