Cowboy Caviar is one recipe everyone raves about!
A fresh, simple dip that can be thrown together in under 15 minutes!
This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!
I tried cowboy caviar for the first time at a potluck last summer and was instantly obsessed
I didn’t expect it from this unassuming, summery dip that at first glance I confused with chunky salsa or pico de gallo, but one bite and I knew that I was hooked for life.
The saltiness of the chips combined with the freshness of the tomatoes, the crispness of the pepper, the subtle heat of the jalapeno, the faint hint of lime and garlic…. It was heaven.
A replication of the highest order was necessary, and since that first fateful bite last year, I have perfected my own recipe for cowboy caviar and I am so excited to share it with you today.
I made this cowboy caviar for my family last weekend for Easter, and after baking both my signature carrot cake and coffee cake for brunch, I wanted something a little less sweet, and definitely something that wouldn’t require turning on the oven.
This cowboy caviar is easy to make, just a matter of chopping your veggies and tossing everything together.
If you ask me, the trick to the best possible cowboy caviar is to dice the ingredients that need dicing (the tomatoes, onion, pepper, etc — not the beans!) very small, the smaller the better. Try to keep your tomato and avocado pieces petite rather than big and chunky (about bean-sized works great!). An easy way to do this is with my favorite chopper, including for the tomatoes!
To easily cut my avocado, I like to slice it in half and then score it into small pieces using my knife, then just scoop everything out into the bowl with a large spoon!
Everyone who tried this cowboy caviar loved it and the bowl was scraped clean in record time.
P.S. As you can see in the pictures, I love serving these with tortilla chips, but cowboy caviar also tastes amazing eaten straight by the spoon!
Ingredients
- 3 Roma tomatoes seeds removed, diced
- 2 avocados diced
- ⅓ cup diced red onion
- 1 (15 ounce) can canned black beans rinsed and drained
- 1 (15 ounce) can canned black eyed peas rinsed and drained
- 1½ cups frozen corn kernels thawed
- 1 bell pepper diced, any color
- 1 jalapeño seeds removed, finely diced
- ⅓ cup chopped fresh cilantro
- Tortilla chips for serving
DRESSING
- ⅓ cup olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
- In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
- Pour dressing over other ingredients and stir/toss very well.
- Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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This is a great recipe, wonderful taste, versatile and cannot wait to try this with home grown tomatoes next summer. Make it once use as side dish all week.
A co-worker brought this to our BBQ. Oh my goodness. I even hate cilantro but loved this appetizer. The fresh lime was the perfect finishing touch.
Made this for the first time today and for sure it won’t be the last time. It is absolutely scrumptious!! Next time I think I’ll add a bit more lime and find better/tastier tomatoes. The kids mixed it with their taco meat and devoured it. I don’t even like avocados but this was delicious with the texture of the rest of the veggies. I love that the beans replace animal protein. Super for a snack anytime. Just perfect. Thank you for sharing this easy delicious recipe!!!
I’m so glad you loved it!
I have eaten this, but did not have the recipe. Thank you so much for sharing it. I am going to make it with some adjustments, as my husband cannot have salt. But it is a healthy dip/salad. He is also diabetic, so this will work better than something sweet. I will not be able to serve the chips with it, but he will just eat it as a salad. Again, thank you so much for sharing.
This would be delicious with low sodium products!
Love it!
Add fresh spinach and the best salad ever!!!!
made this with left over corn on the cob instead of frozen-it was he hit of the party. Excellent!
Wondering how much this makes and if I should double it?? This looks sooo good, and I want to make it tomorrow, but we are having about 15 people over.
It makes about 6 cups depending on the sizes of your avocados, tomatoes and bell peppers.
Absolutely delicious!!!!
I made this tonight when friends coming for dinner. They all loved it! Thank you for the great recipe!
So glad your friends loved it Amy!
Made it for a church function and everyone love it!
Love love love this!!! I am addicted to it!! Fixed it for a meeting the other night and everyone raved about it wanting the recipe! You don’t need the chips although it is yummy with the multigram scoops but I love it as a side dish or snack!!!
I am so glad this was a hit with your associates!
I’ve had something similar but it had feta cheese as well. Do you think that would work in this recipe?
I think feta would be delicious in this recipe Kristin!
Would love to make for potluck, its going to b in late sept – thru early oct. Can i make this at home and take to potluck. or will it be safe. if i make it at home, it wont get eaten till 2 hrs later. any suggestions would be appreciated.
It will be just fine sitting for 2 hours.
I have made this a few times. My recipe differs a bit. It uses drained 15 oz can of diced tomatoes instead of fresh. This could be handy in winter or when making on a camping trip. Can also use 1 cup of bottled Italian dressing. I will be trying your version of dressing in the future…Probably better. For corn I’ve used blanched fresh ear of corn, cut off cob. Also like the frozen. Jalapenos…I hate them, but when chopped finely they are not spicy at all. Instead of fresh, I’ve used the bottled variety…brands like Mt. Olive or Marzaretti. Agree…Everyone loves this.
my sister in law makes a version of this, and it’s sooo yummy, although she doesn’t have avocado or pinto beans in her’s…and she uses a can of drained ‘n washed white corn, not the frozen corn this recipe calls for. The jalapeno pepper can also be increased or omitted depending on the likeness of “heat” level…I’ve made this a couple times for church potlucks, and it’s always gooone…you can serve either with “scoops” for dipping or as a side salad…I’ve done both.
Your sister in law’s recipe sounds great too!
This recipe is absolutely delicious! I couldn’t stop eating it. Ate as a dip with Tostitos and with triscuits. Making it again for camping.
Just made this and ate so so much . It is serious awesome.
HIGHLY ADDICTING!!! We took it to camp, and everyone couldn’t get enough of it!
Awesome!! :) We’re glad to hear it!
How far ahead of serving can you make this?
You can make this 24 hours before serving. If making ahead of time, I would suggest adding the avocado just before serving.