Print

Cowboy Caviar

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cowboy Caviar is a vibrant, zesty salad or dip made with black beans, black-eyed peas, corn, peppers, tomatoes, and red onion tossed in a tangy lime vinaigrette—perfect for potlucks, parties, or a refreshing side dish.

Ingredients

Units Scale
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can black-eyed peas, rinsed and drained
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1/2 cup red bell pepper, diced
  • 1/2 cup orange bell pepper, diced
  • 1 cup cherry tomatoes, diced
  • 1/4 cup red onion, finely chopped
  • 1–2 jalapeños, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine black beans, black-eyed peas, corn, diced bell peppers, tomatoes, red onion, jalapeños, and cilantro.
  2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, chili powder, cumin, salt, and pepper.
  3. Pour the dressing over the bean and veggie mixture and toss gently to coat evenly.
  4. Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
  5. Serve as a dip with tortilla chips or as a salad side dish.

Notes

  • Can be made a day ahead—flavors improve with time.
  • Customize with avocado or diced mango for a twist.
  • Use a mix of colorful bell peppers for visual appeal.
  • Leftovers keep well refrigerated for up to 3 days.

Nutrition

Find it online: https://yumfoodusa.com/cowboy-caviar/