Cowboy Caviar

This cowboy caviar (AKA Texas caviar) is an easy dip made with black-eyed peas, black beans, bell peppers, tomatoes, red onion, corn, jalapeño pepper, fresh cilantro, and a homemade chili-lime dressing. It’s a healthy appetizer that everyone will be asking the recipe for at your next potluck or party.

During the summer months, I can’t get enough of this cowboy caviar. It’s quick and easy to make and tastes great when fresh tomatoes are in season. You can serve it as a side salad or dip with your favorite tortilla chips.

There are many ways to make cowboy caviar, but we love this recipe with a tangy chili-lime dressing. It’s a little spicy, a little smoky, and pairs perfectly with the beans and crunchy veggies.

What is cowboy caviar made of?

Cowboy caviar is a type of bean salad that was first created in Texas during the 1940s by the food director at Neiman Marcus, Helen Corbitt. It traditionally features black-eyed peas and black beans, tossed in a vinaigrette dressing with diced veggies like tomatoes, bell peppers, and onions.

Cowboy caviar ingredients

Black-eyed peas and black beans: I used canned black-eyed peas and black beans because it’s quick and I always keep them in my pantry.

If you cook them from scratch, you’ll need about 1½ cups of cooked black-eyed peas and 1½ cups of cooked black beans.

Corn: I use canned peaches and cream corn to make this recipe. To boost the flavor of canned corn, I like to roast it in a skillet until it gets nicely charred on all sides.

This little trick helps take this cowboy caviar to the next level. You can substitute with frozen corn if you prefer.

Tomato: I use Roma tomatoes because they are firm and hold their shape well in this recipe without getting mushy.

You can substitute with tomatoes on the vine if you prefer.

Bell pepper: I use both red and green bell pepper in this recipe. You can substitute with orange or yellow bell pepper if you prefer.

Red onion: This gives the recipe good flavor and crunch. You can substitute with white onion or green onions (scallions) if you prefer.

TIP: To tone down the taste of the onion, you can soak the slices in cold water for 15 minutes before assembling the salad. Drain the onions thoroughly before adding them to the salad.

Jalapeño pepper: This gives the dip a little kick of heat. Remove the seeds for less heat or leave it out if you’re sensitive to heat.

Cilantro: Fresh cilantro makes the dip super flavorful. If you really don’t like cilantro, leave it out.

Chili-lime dressing: Many cowboy caviar recipes use Italian dressing, but I absolutely love this homemade chili-lime dressing.

It’s simple and easy to make with fresh lime juice, extra virgin olive oil, and pantry spices.

How to make cowboy caviar

Make the skillet roasted corn. Heat the oil in a medium pan over medium heat. Once the oil is hot, add the corn and roast for 8-10 minutes, stirring occasionally.

Cook until the kernels are nicely browned and charred on all sides. Set aside to cool.

Make the dressing. In a jar with a fitted lid, add the fresh lime juice, lime zest, extra virgin olive oil, chili powder, ground cumin, smoked paprika, garlic, honey, salt, and a few grinds of freshly ground black pepper.

Seal the jar and give it a good shake until the dressing emulsifies and everything is well combined. 

Don’t have a jar? Add all the ingredients to a small bowl and whisk until thoroughly combined.

Assemble the cowboy caviar. In a large bowl, add the cooled roasted corn, black-eyed peas, black beans, tomatoes, red bell pepper, green bell pepper, red onion, jalapeño pepper, and chopped cilantro.

Toss everything together and serve. Drizzle the prepared chili-lime dressing over the mixture. Toss gently and serve. For the best flavor, let the cowboy caviar rest in the fridge for at least 20 minutes before serving.  

How to serve cowboy caviar

You can enjoy cowboy caviar as a dip with sturdy tortilla chips or as a bean salad. It’s a healthy snack full of plant-based fiber and protein.

Is cowboy caviar just pico de gallo?

No, pico de gallo is a fresh Mexican salsa that is made with chopped tomatoes, onion, serrano peppers and cilantro. Cowboy caviar is made primarily with beans, corn, and bell peppers.

Pico de gallo is also used as a dip, while cowboy caviar is more like a bean salad that can also be used as a dip if desired.

What can I substitute for black-eyed peas in cowboy caviar?

You can use black beans or pinto beans instead of black-eyed peas when making cowboy caviar.

Do you drain the beans for cowboy caviar?

Yes, always drain and rinse the beans thoroughly when making cowboy caviar. This helps ensure that the excess liquid and starchy residue is removed so the dip or salad doesn’t become too watery.

Please let me know how you like this cowboy caviar recipe in the comments below! Your feedback and review encourage me to keep creating new and yummy recipes. I hope you love this dip / bean salad as much as I do.

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