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Home » Appetizers » Cowboy Caviar

March 7, 2019 By Sara 35 Comments

Cowboy Caviar

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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.

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A bowl full of cowboy caviar made from finely diced vegetables, beans, black eyed peas and avocado.

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.

A bowl full of black beans, black eyed peas, tomatoes, corn, peppers and cilantro.

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.

A bowl of cowboy caviar ingredients drizzled with an olive oil based dressing.

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.

A bowl of cowboy caviar surrounded by tortilla chips.

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.

A bowl of cowboy caviar with a hand holding a chip topped with this dip.

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.

Other Recipes You’ll Love

  • Pineapple Salsa
  • Steak Bites with Garlic Butter
  • BLT Dip
  • Pizza Dip with Pepperoni
  • Dill Pickle Dip

Cowboy Caviar Video


A bowl full of cowboy caviar made from finely diced vegetables, beans, black eyed peas and avocado.
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5 from 19 votes

Cowboy Caviar

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!
Course Appetizer
Cuisine American
Keyword cowboy caviar
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 8
Calories 195kcal
Author Sara Welch

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

Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.

Nutrition

Calories: 195kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 337mg | Fiber: 5g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 10.6mg | Calcium: 16mg | Iron: 1.2mg

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.

Filed Under: Appetizers, Gluten Free Tagged With: Avocado, Beans

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Comments

  1. Jackie says

    December 31, 2020 at 12:49 pm

    Fantastic as a salad mixed with quinoa!

    Reply
  2. Momma p says

    July 17, 2020 at 11:52 pm

    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.

    Reply
  3. Tonya Pollak says

    June 26, 2020 at 2:35 pm

    5 stars
    Yum!! Made another version with Italian dressing packets but this one is much better! Thank you!

    Reply
    • Mary says

      July 10, 2020 at 1:31 pm

      5 stars
      I did not use the Lime juice, instead I used White wine vinegar

      Reply
  4. Kim G. says

    May 28, 2020 at 1:14 pm

    I use this as filling for crunchy tacos topped with cilantro-lime slaw. Very refreshing for a summer meal.

    Reply
  5. Maryellen says

    February 2, 2020 at 7:11 pm

    Made this tonight. Delicious.

    Reply
  6. Kat says

    August 28, 2019 at 11:24 pm

    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?

    Reply
    • Sara says

      August 29, 2019 at 8:57 am

      8 hours is correct, I updated post.

      Reply
  7. Weezie says

    August 27, 2019 at 10:04 am

    Best, easy, and it makes me happy. Literally this is Happy Food. Thank you.

    Reply
  8. Melissa says

    August 18, 2019 at 3:25 pm

    5 stars
    Great recipe and quick and easy to make. I took this to a family reunion and they loved it! I enjoyed the leftovers!

    Reply
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With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
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