Cowboy Caviar
If I had a dime for every summer BBQ I’ve made this recipe for, I’d have a lot of dimes. It’s always super popular with any crowd, I love serving it with Pita Chips, they’re nice and firm and can hold the weight of every delicious ingredient that you scoop up. Tortilla chips work as well!
How to Make it
See recipe card below this post for ingredient quantities and full instructions
Combine the dressing ingredients and set aside. Place the dip ingredients in a large bowl. Toss to combine. Pour dressing on top and toss to coat evenly. Serve immediately or refrigerate until ready to serve. This can be prepared a day in advance.
Storage
Store in an airtight container and refrigerate for up to 5 days. I like to add saran wrap right over the surface to seal out as much air as possible.
Pro Tips
Lime juice helps avocados maintain their freshness and color, so I like to give them a light coating of it after I’ve sliced them up. This avocado slicer makes cutting up the avocado and removing the pit clean and easy. Tomatoes can also be added to the mix, Roma tomatoes are best as they don’t have as much juice. A variety of beans can also be used, including chickpeas, black eyed peas, and pinto beans. If substituting Greek or Italian Salad Dressing, use just over 1/3 cup. Be sure to try my Chickpea Salad next!
What to Serve with Cowboy Caviar
This recipe goes well with salsa chicken, grilled burgers, chicken, shrimp, or steak.
Try These Next
title: “Cowboy Caviar” ShowToc: true date: “2024-10-18” author: “Jessica Olson”
It squeezes 9 varieties of plants into one bowl and can be served as a dip with tortilla chips, or as a salad you can eat straight from the refrigerator. Whether you call it Texas Caviar or Cowboy Caviar, this chunky bean salsa got its name as a playful alternative to the more expensive fish-based caviar. This version is far more affordable and accessible and makes the perfect appetizer when you need to feed a large group. Cowboy Caviar was created by Helen Corbitt in the 1940s when she served it at a New Year’s Eve party in Texas. Eating black-eyed peas is thought to bring good luck and prosperity for a new year, and tossing them with chopped veggies and a simple vinaigrette makes them taste much more appealing.
Ingredients You’ll Need
This recipe is famous for using black-eyed peas, but it’s also easy to customize with any other canned beans you keep on hand. Kidney beans, pinto beans, or black beans will all work in this side dish. Paired with corn kernels, tomatoes, red onion, and a quick red wine vinaigrette, it’s loaded with crunchy textures and flavors you’ll love. If you don’t have fresh corn cobs on hand, frozen will work, too! (It will thaw quickly after you stir it into the dressing.) If it’s not tomato season where you are, quartered grape tomatoes will also work well in this recipe.
How to Make Cowboy Caviar
In a large bowl, combine the olive oil, red wine vinegar, lime juice, garlic, maple syrup, salt, and pepper. Stir well to mix. Next, drain and rinse the two cans of beans and add them to the bowl. Then, add in the chopped veggies, including the red onion, tomatoes, bell pepper, corn, jalapeno, and fresh cilantro. Stir well, so everything is coated in the dressing. Then adjust the seasoning to taste, adding more salt to help boost the flavor. Add sliced avocado on top and gently stir it in right before serving. (This way it won’t turn brown for your guests.) Serve with tortilla chips or corn chips for dipping, or use this as a filling for lettuce wraps, or enjoy it straight from the bowl as a salad. You can also use it in burritos or tacos! Leftovers will keep well for up to 5 days, so it’s a delicious meal prep option. Looking for more easy appetizers? Try Refried Bean Dip, the best guacamole, or Peach Salsa for more ideas. If you try this Cowboy Caviar recipe, please leave a comment and star rating below letting me know how you like it.
