This cowboy caviar is a colorful and hearty dip that’s loaded with beans, avocado and veggies, all tossed in a zesty homemade sauce. It’s the perfect make-ahead dish for a potluck!
Cowboy caviar is a fresh and flavorful dip that is great with tortilla chips. If you have a big crowd to feed, other appetizers that you can serve are garlic knots or beer brat bites.
I love a hearty dip, and this colorful cowboy caviar never disappoints. It’s loaded with different types of beans and veggies in the most delicious dressing. I make this cowboy caviar as an appetizer, side dish, and it’s perfect to bring to a potluck or picnic.
How Do You Make Cowboy Caviar?
This recipe is as simple as tossing together corn, beans, black eyed peas, tomatoes, peppers, onion and avocado in a simple dressing. For convenience sake, I use canned black beans and black eyed peas, but you can also use frozen black eyed peas if needed.
Tips for cowboy caviar
- Cowboy caviar can be made up to 8 hours before you plan to serve it. If you’re making this dish in advance, omit the avocado, and stir it in right before serving.
- You can substitute other types of beans instead of black beans, I’ve used pinto beans before and it’s delicious.
- Not a fan of cilantro? Use sliced green onions instead.
- I typically use frozen thawed corn kernels, but you could use canned corn or even fresh corn off the cob.
- Serve your cowboy caviar either as a dip with tortilla chips, or as a salad over lettuce leaves.
Cowboy Caviar Variations
While I typically serve my cowboy caviar as a dip, sometimes I like to add more ingredients to turn it into more of a meal. There are so many different ways to customize cowboy caviar!
- Protein: Stir in 1 1/2 cups of diced cooked chicken or small shrimp, then serve as salad.
- Bacon: Stir in 1/3 cup cooked crumbled bacon right before serving.
- Spicy: Leave some of the seeds and ribs in the jalapeno, and add a dash of hot sauce to the dressing.
- Cheese: Add 1/3 cup of crumbled feta or cotija cheese.
Can I freeze cowboy caviar?
I wouldn’t recommend freezing this dip. While the beans will hold up just fine in the freezer, the tomatoes and avocado will not fare as well. I’d recommend simply making your dip 1-2 days before your event to save on some prep time, then store it tightly covered in the refrigerator.
Once you try this recipe, you’ll find yourself making it on a regular basis. It’s great for entertaining, but also perfect for a lighter lunch option.
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Cowboy Caviar Video
Cowboy Caviar
Ingredients
- 1 can black beans rinsed and drained
- 1 can black eyed peas rinsed and drained
- 1 cup tomatoes seeded and finely diced
- 1 jalapeno seeded and finely diced
- 1 cup corn can be fresh, canned or thawed from frozen
- 1 avocado chopped
- 3/4 cup red and/or orange bell pepper seeded and finely diced
- 1/2 cup red onion finely diced
- 1/3 cup cilantro leaves chopped
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
- Place the beans, black eyed peas, tomatoes, jalapeno, corn, avocado, bell pepper, onion and cilantro in a large bowl.
- In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
- Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.
Notes
Nutrition
This post is sponsored by SignUp.com. Thank you for supporting the brands that make Dinner at the Zoo possible! This post was originally published on July 26, 2017 and was updated on March 7, 2019 with new content.
Dani says
Can you use sugar instead of honey?
Sara says
Yes that’s fine!
Shannon says
We just love this recipe! I make it so often in the summer so it was time to let you know how much we enjoy your recipes!
Krista says
I have omitted oil from my diet. Suggestions for substitute?
Sara says
You could try omitting it but I haven’t tested the recipe this way.
Sue says
I use a little jar to put in the juice of 2 limes, 1-2 T maple syrup, 2 cloves pressed garlic, 1 tsp cumin and 1/2 -1 tsp salt. Optional chili powder, paprika or pepper. Don’t miss the oil at all. Shake to mix and dress just before serving.
Sue says
Do you need to cook the fresh corn first or can you put it in raw?
Sara says
I’d cook it first!
DebB says
I use frozen corn or canned corn. I don’t cook it- or defrost it. It’s been perfect every time!!
Pamcakes says
I always add a ripe diced mango or a grilled pineapple..freakin fantastic
Jackie says
Fantastic as a salad mixed with quinoa!
Momma p says
My kids love this. I don’t put the avocado in the mix but let everyone add it on their own. It keeps for days that way.
Tonya Pollak says
Yum!! Made another version with Italian dressing packets but this one is much better! Thank you!
Mary says
I did not use the Lime juice, instead I used White wine vinegar
Kim G. says
I use this as filling for crunchy tacos topped with cilantro-lime slaw. Very refreshing for a summer meal.
Maryellen says
Made this tonight. Delicious.
Kat says
The description says it can be made two days ahead. The recipe says it can be made then refrigerated up to 8 hours. Which is correct?
Sara says
8 hours is correct, I updated post.
Weezie says
Best, easy, and it makes me happy. Literally this is Happy Food. Thank you.
Melissa says
Great recipe and quick and easy to make. I took this to a family reunion and they loved it! I enjoyed the leftovers!