Cowboy Caviar is the best summer app for cookouts! This crunchy dip is filled with corn, black-eyed peas, and fresh veggies in lime juice!
This super easy Cowboy Caviar is one of my go-to summer recipes like ambrosia. There’s barely any cooking for this appetizer — just season and stir all the yummy veggies together for one amazing dip! All your party guests will love this fresh, clean dip with a crisp summer cocktail.
COWBOY CAVIAR
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You can also serve this recipe for cowboy caviar as a crunchy summer side dish. With fresh corn, black-eyed peas, cherry tomatoes, and bell peppers all dressed in lime juice, there’s no meal this doesn’t complement.
There are some vegetables I always use for my Texas caviar. However, the rest of the ingredients are whatever I have on hand. Whatever you do, don’t skip the black-eyed peas and sweet corn!
What is Cowboy Caviar?
CORN: I use this cowboy caviar recipe as an excuse to buy tons of fresh summer corn! You can always use frozen or canned corn in a pinch, just make sure it’s fully cooked and off the cob before you prep.
BEANS: Cowboy Caviar is always packed with black-eyed peas. I also use pinto beans and black beans in this southwestern recipe. I use canned, but you can use dried beans, too!
AVOCADO: Make sure you add the avocado JUST before serving!
I also add olives, red onion, jalapeños, cherry tomatoes, and bell peppers to the mix with a simple lime juice dressing. Keep it fresh and crunchy for the best summer appetizer!
How to Make Cowboy Caviar
- First, rinse and drain the black beans, pinto beans, and black-eyed peas.
- Then, add the beans to a large bowl with the corn kernels, sliced olives, red onion, jalapeño, cherry tomatoes, bell pepper, fresh lime juice, salt, and garlic powder. (If you want a little extra kick, chili powder works great!)
- Now, let it chill in the fridge until it’s ready to serve. I often make this the night before and let the flavors meld overnight.
- When it’s time to serve, stir in the chopped avocado!
This easy cowboy caviar is such a huge hit! It’s the perfect fresh appetizer, chunky dip, or simple side dish. My family loves spooning it over grilled chicken – this is a great way to use leftovers… if there are any.
How Long Does Cowboy Caviar Last?
One of my favorite parts of this ultimate cowboy caviar recipe is I can make it ahead of time!
Once it’s made, this easy appetizer will last up to 3 days in the refrigerator. This dish is so easy to whip up, it’s not worth freezing.
However, as we all know, avocado starts to brown as soon as it is sliced. If you expect to have leftovers, leave some in the fridge and add the avocado to the rest.
Why Is It Called Cowboy Caviar?
Also known as Texas Caviar, this easy Cowboy Caviar is a black-eyed peas salad with a light vinaigrette, often eaten with tortilla chips as a simple summer dip.
The original Texas caviar recipe was created by the infamous Helen Corbitt, the former director of food service at the Neiman Marcus Zodiac Room in Dallas, Texas.
It typically includes red onion, chili peppers, bell peppers, tomatoes, cilantro, scallions, or garlic. I add corn and more beans to my recipe for a heartier, more flavorful dish.
More Summer Party Recipes
- Sheet Pan Nachos
- Baked Club Sliders
- Southwestern Corn Salsa
- Instant Pot Meatballs
- Jalapeño Crab Dip
- More APPETIZER recipes…
Tools used to make Cowboy Caviar
Mixing bowl: You want a large mixing bowl to mix up the cowboy caviar dip! I love that you can quickly make this appetizer recipe with just one bowl and almost no clean up.
Avocado slicer: I’m not one for one-use tools, but I use this avocado slicer all the time! Easily open your avocados, remove the seed, and make even slices every time.
*This post originally posted on 06/12/2014.
Ingredients
- 4 ears corn cooked and cut from the cob
- 15 ounces canned black-eyed peas
- 15 ounces canned pinto beans
- 15 ounces canned black beans
- 3.8 ounces canned sliced black olives drained
- ½ cup red onion peeled and diced
- 1 jalapeno seeds removed and diced
- 1 cup cherry tomatoes halved
- 1 red bell pepper seeded and diced
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 avocado diced
Instructions
- Drain and rinse the black-eyed peas, pinto beans, and black beans. Pour them into a large mixing bowl.
- Add the olives, red onion, jalapeno, cherry tomatoes, bell pepper, lime juice, salt , and garlic powder to the bowl. Stir utnil all the ingredients are well mixed.
- Add avocado and gently stir to combine.
- Serve immediately or cover and store in the fridge until ready to serve. (If serving later, wait to add the avocado until just befire serving.)
Notes
- If you can't get fresh corn, you can substitute two 15-ounces cans of corn kernels that have been drained.
- If you like your cowboy caviar spicy, you can leave in the jalapeno seeds or add 1/2 to 1 tablespoon of chili powder.
Robin Weiss says
I love this salad!!!!!!!