This cowboy caviar recipe is a delicious party dip! It's easy to make with black-eyed peas, fresh veggies and a zesty dressing. Great for making ahead!
This cowboy caviar recipe is a perfect make-ahead dip for potlucks and parties! Easy to mix up in minutes, it’s a delicious combination of black-eyed peas, black beans, and fresh veggies in a zesty vinaigrette. I especially love it in summer—scooped up with crisp tortilla chips, the tangy, juicy dip is so refreshing on a hot day.
What is cowboy caviar?
Cowboy caviar is a fresh black-eyed pea dip typically made with black beans, corn, tomatoes, peppers, and a tangy vinaigrette dressing. Also called Texas caviar, it was developed by dietician Helen Corbitt in the 1940s, reflecting West African and Mexican influences.
I first tried cowboy caviar when I was growing up in the Midwest, where it’s a staple side dish and appetizer at summer potlucks and picnics. I’ve been testing and tweaking my own recipe over the years to hit just the right balance of juicy/crispy textures and zingy flavors. I’m so excited to share this updated version with you. I jazz it up with fresh cilantro, lime juice, and creamy avocado. Keep reading to learn how to make it!
Cowboy Caviar Ingredients
Here’s what you’ll need to make this easy cowboy caviar recipe:
- Black beans and black-eyed peas – They make up the base of this hearty dip.
- Corn – If fresh corn is in season, slice the kernels straight off the cob and add them raw! Otherwise, make this recipe with thawed frozen corn.
- Red onion – For sharp, savory depth of flavor.
- Red bell pepper – For color and crunch.
- Roma tomatoes – I love how their juicy texture contrasts with the crisp veggies and creamy beans.
- Jalapeño – For heat! If you’re sensitive to spice, remove the seeds and membranes before adding it to the salad, or feel free to skip it.
- Avocado – For creamy texture.
- Cilantro – For fresh flavor.
- A lime and red wine vinaigrette – It ties the dip together. The vinegar and lime juice make it nice and bright, while garlic, cumin, and cayenne add complexity and extra heat.
Find the complete recipe with measurements below.
How to Make Cowboy Caviar
This cowboy caviar recipe couldn’t be simpler to make!
First, chop the fresh ingredients. Dice them into small pieces, close to the size of the beans, so that you can get a little of everything in each bite.
Combine the black-eyed peas, black beans, and vegetables in a large bowl.
Then, make the dressing. Pour the dressing over the beans and veggies and toss to combine.
At this point, I like to chill the dip for 1 hour to let the flavors develop. Feel free to skip this step if you’re short on time!
Just before serving, fold in the avocado. Season to taste with salt and pepper and garnish with more cilantro. Serve with tortilla chips!
Recipe Tips and Variations
- Let it chill. This recipe tastes great right away, but it’s even better after an hour or two in the fridge. If you have time, chill the dip before serving to allow the flavors to marry.
- Give it a good stir before you eat. As the dip sits, the veggies release liquid, and the dressing sinks to the bottom of the bowl. For the best flavor, stir the dip right before serving so that the dressing coats the veggies and beans.
- There are more ways to serve it. I love this cowboy caviar as a simple dip, but it’s a great side salad for a summer bbq too. You could even serve it as a fresh salsa in tacos or over grilled tofu!
- Make it your own. This cowboy caviar recipe is fantastic as written, but there are all sorts of ways to change it up! Use Italian salad dressing instead of the red wine vinaigrette. Substitute pinto beans for the black beans or black-eyed peas. Or add a pinch of chili powder for smoky, savory flavor. Let me know what variations you try!
How to Store Cowboy Caviar
Cowboy caviar keeps well in an airtight container in the refrigerator for 3-4 days. If you’re making it ahead, wait to add the avocado until right before serving.
More Favorite Dip Recipes
If you love this cowboy caviar recipe, try one of these crowd-pleasing party dips next:
- 7 Layer Dip
- Best Guacamole
- Best Bean Dip
- Pico de GalloÂ
- Or any of these 35 Best Party Dip Recipes!
Cowboy Caviar
Equipment
Ingredients
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups cooked black-eyed peas, drained and rinsed
- 1½ cups fresh or thawed frozen corn kernels
- 2 Roma tomatoes, diced (about 1 heaping cup)
- 1 red bell pepper, stemmed, seeded, and diced
- ½ cup diced red onion
- 1 jalapeño pepper, finely chopped
- ½ cup chopped fresh cilantro, reserve some for garnish
- 2 large avocados, pitted and diced
- Tortilla chips, for serving
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- 1¼ teaspoons sea salt
- 1 teaspoon sugar
- 2 garlic cloves, grated
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Freshly ground black pepper
Instructions
- In a large bowl, stir together the black beans, black-eyed peas, corn, tomatoes, bell pepper, onion, jalapeño, and most of the cilantro.
- Make the dressing: In a medium bowl, whisk together the olive oil, vinegar, lime juice, salt, sugar, garlic, cumin, cayenne, and several grinds of pepper. Pour the dressing over the bean mixture and stir to combine.
- Chill in the refrigerator for at least 1 hour to allow the flavors to develop. Just before serving, fold in the avocado and season to taste. Garnish with the reserved cilantro and serve with tortilla chips.
I made this recipe for the first time last night and it was delicious!! I have been making your recipes for years now and they never fail.
Hi Audrey, aww thanks for your comment! I’m so glad you love the recipes and that the cowboy caviar was a hit.
This is so good and versatile! I’ve come back to this recipe so many times over the past few years. I like to serve it over quinoa and use it as an easy grab and go lunch during the week.
Hi Cara, I’m so glad you love the recipe! Mixing it with quinoa is such a great lunch idea.
Your cowboy caviar recipe sounds absolutely delicious! The blend of black-eyed peas, veggies, and tangy flavours must make it a hit at gatherings.
Yes, people love it! If you try it, I hope you enjoy.
The dressing on this absolutely makes it. Delicious.
Love love love this salad! Used avacado cotija and Serrano peppers as topping options.
I’m so glad you loved it!
I’m allergic to avocado. So I don’t use. But love love love salads. And this is one of my favs. I eat it right by itself !!
Hi Dixie, I’m so glad you love the recipe!
Loved it! Great dressing and it’s great to have another recipe that uses black eyed peas!
Made it, absolutely loved it.
Thank you so much.
I shall certainly make this regularly this and every summer.
I’m so glad you loved it!
Really good, though next time I’ll halve the cayenne. A little too spicy for me, but it’s really just a matter of preference. It sure didn’t stop me from eating it!
I’m so glad you loved it!
Loved it! My family did too! ?
I’m so happy to hear!
I made this without the beans and just used more corn cut off the cob. And also used chopped pickled red onions instead of fresh. Everyone loved the flavors so much, couldn’t stop raving about it. They were eating it with chips and on top of tacos and just by itself by the spoonful.
I’m so glad it was a hit!
This recipe was absolutely delicious, I added medium size shrimp to it and served it over roasted cod. It’s so versatile, definitely was a hit and will make it again!
Thank you!
I’m so glad you loved it!
Very tasty – but I think I’ll add lime instaed of vinegar for the acid next time. Took to a ladies night – it worked great and ladies liked it.
I looked for the calorie and nutritional information on your recipe- could not find it on your page.
That info is very important to me.
Thanks,
This is a hit, made it 3 times this week (upon request after first batch). Served as a dip, salsa for tacos, and taco bowls.
What is the nutrition breakdown of this cowboy caviar?
I’m sorry, I don’t calculate nutrition facts.
Perfection! I love this recipe so much and am so happy to have found this blog!
Thank you so much for sharing!!!
a classic, has just about all of my current favorite food groups, thank you!
THANK YOU so much for sharing this! The name has always cracked me up, but it’s a way of life back home! xoxo
I have never heard it called cowboy caviar before. What a fun name! Do you have an extra virgin olive oil brand you love? Flavor changes so much bottle by bottle and region by region.
Hi Emily, I love California Olive Ranch and I also enjoy Thrive Market’s olive oil. I also often get the 365 brand olive oil at Whole Foods and ALDI’s Italian olive oil is great.
I hope you enjoy!
Thanks, and our all time favorite is your vegetable ceviche!!! And a mandaline makes them so much easier.
I’m so glad you’ve been loving the veggie ceviche!