Cowboy Caviar With Avocado

Anytime I need an appetizer to bring to a party, I’m happy to have this recipe for Cowboy Caviar in my back pocket. It’s made with a handful of fresh veggies, plus canned beans, so it has a refreshing flavor that tastes 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!

⭐⭐⭐⭐⭐ 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

What is cowboy caviar?

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 believed to bring good luck and prosperity for the new year, and tossing them with chopped vegetables and a simple vinaigrette makes them taste much more appealing. 

Whether you consider it a salad or a dip, it’s a delicious way to squeeze more fiber and veggies into your life.

Cowboy Caviar Ingredients

Here’s what you’ll need:

• 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 variety of bean can be used for 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. It’s 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 (Real Salt brand usually, 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 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.

Step 2:

Next, add 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.

Step 3:

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

If you don’t have a ripe avocado on hand, it’s also delicious without it.

How to Serve Cowboy Caviar Dip

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!

How to Make Cowboy Caviar

5 from 16 votes

If you have canned beans sitting in your pantry, you're just minutes away from making my favorite party appetizer. Cowboy Caviar tastes even better as it marinates in the dressing, so it's the perfect recipe to make ahead of time!

prep20 mins cook0 mins total20 mins

Servings:6

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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.)

Video

Notes

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.

Nutrition

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

Author: Megan Gilmore

Course: Appetizer

Cuisine: vegan

Keyword: cowboy caviar

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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.