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 little gem of a recipe is incredibly easy and received rave reviews from family and friends! I plan on making it for a Spring Fling that a neighbor is hosting. Thank you so much for sharing!
You’re welcome! So glad they loved it!
I love this recipe…making it for Card Club this week!
Let me know how it turns out Arlene!
So much better with cumin!
I was looking for a healthy snack for the family and they loved it 5 stars
I am so glad they enjoyed it Paula!
I want to make your recipe for Cowboy Caviar but was wondering if there would be a big difference if I used Lemon juice instead of lime juice. It looks wonderful and would love to take to a BBQ next weekend
I have only tried the recipe as written, but lemon juice should not make too big of a difference. If you try it, let me know how it is!
So you take ingredients that originated from native Americans and Spaniards, mix it together and put cowboy on the name? Strange, I guess the thievery never stops
:) I didn’t name the recipe… it’s a common recipe title for this mixture of ingredients.
Every continent has recipes that have been brought over from other countries. Most of them are called different things. Don’t make everything a race war.Every race on this earth has experienced loss of some kind with their ancestors. Enjoy the recipe, and just be happy.
Really? You are going to quibble over the name of an appetizer?! She did not originate the name, it has been around for years. I am all for not offending any group of people, but this has to be the strangest and most petty comment on a name ever! “Thievery”!
I rarely comment on other’s posts, couldn’t resist on this one. Try the recipe, call it what you want and simmer down. I’ll bet if you take it to an event, others will ask “Who made the Cowboy Caviar, it is outstanding?!”
I had this at a party last weekend & could have eaten the entire bowl myself. Loved it!! Don’t care for green peppers so will leave those out. We are traveling this week-end and would like to know how far ahead you can make it. Planning on sealing it in jars and making it the day before we leave. Concerned about the avocados loosing color. Thanks again for a great recipe!!
I suggest adding the avocado as you go so it stays fresh.
Is there a dressing you can use instead of making it?
This dressing is similar to a lime vinaigrette, although not completely the same. I have only ever tried this recipe with my homemade dressing!
We don’t do cilantro due to hubby’s “tastes-like-soap” gene. Has anyone ever substituted parsley successfully? Thanks!
It would be great with parsley too. Sprinkle cilantro on top of yours when you eat it if you like! Enjoy, Doris!
u don’t need parsley just bc it has cilantro. I don’t like cilantro either; I leave it out of mine.
Yes I made this for a party but I forgot to put the red vinegar in I hope it want hurt on the taste
I’m sure it’ll taste fine without it!
Good recipe. I just omit the black beans as the original never had them and they taste like dirt to me.
Use real garlic!
I need to know if there is anything I could use in place of the avocado?
You can leave the avocado out and the recipe will be fine Lisa!
Good stuff. My family loves it. I’m in Texas so we double the jalapeno.
Do you like black olives?
Black olives would be a great addition to this Nancy!
One of the best dips I’ve ever had! Brought it to a party once and for rave reviews!
So glad to hear Sydnea!
This is addicting and so good!
Thank you Sharon!
Hello, my family doesn’t like avavfos what ever it’s called the green vega table looks yuky .what could I use instead ?
You can leave the avocado out and the recipe will be fine!
I double this recipe on a Friday evening thinking my husband and I could eat on it all weekend..Nope didnt happen. I cut back on jalapeño little bit used cans of beans,peas and corn..and we ate ut as a side dish with pork chops.It was so good my husband said this recipe was a keeper.
LOL! So glad you loved it!
I would like to make this as a side dish for about 25 people. Could anyone tell me the what the measurements might be for a crowd this size?
This recipe serves 8. Triple it and you will have enough for 24.