This Cowboy Caviar, which also goes by the name of Texas Caviar, is a super easy, crunchy and tasty dip for that last minute appetizer idea. My Cowboy Caviar recipe is loaded with beans, vegetables, has a tangy dressing, and is great to scoop using chips or served as a main dish topping!
Cowboy Caviar
Cowboy Caviar is one of those easy to put together appetizers I always have the ingredients for when I need to quickly throw together a last minute dish to bring to a party or when guests drop by unexpectedly.
Made using canned black eyed peas, black beans, a mix of colored bell peppers, red onion and corn to name a few of it’s ingredients, it gets a pop of heat using poblano or jalapeños, and has a tangy cumin infused dressing.
How to make this Cowboy Caviar
- Add all seeded and diced peppers, tomatoes, chiles, onion and cilantro to a large bowl.
- Drain and rinse the beans, peas and corn. Add to the bowl.
- In a small bowl whisk together the dressing and pour over ingredients in bowl. Toss to coat and mix thoroughly.
- Cover and refrigerate at least an hour for flavors to meld or overnight and toss before serving.
- Serve with chips of choice!
Other uses for Cowboy Caviar besides as a dip include spooning over browned or grilled chicken or steak, on top of salads or served alongside your favorite fish dinner.
The zesty sauce it’s all tossed in brings out all the beautiful flavors of the ingredients. It even tastes better the next day after the beans have soaked in the cumin and lime infused dressing!
Looking for other appetizer ideas? Try my Smoky Spicy Walnuts, Tex Mex Hot Corn Dip, Spinach and Artichoke Dip, Crispy Sesame Cheddar Cheese Crackers, or these incredible Maple Bacon Cheesecake Bites. Enjoy!
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Cowboy Caviar
Ingredients
- 3 bell peppers (See Note 1)
- 2 Roma tomatoes seeded and diced
- 1 small red onion diced
- 1 Poblano chile pepper seeded and diced
- 1 jalapeño pepper seeded and diced
- 1/2 cup cilantro chopped
- 15 oz can black eyed peas rinsed and drained
- 15 oz can black beans rinsed and drained
- 8.5 oz can of corn kernels drained (See Note 2)
- 1 avocado seeded and diced (optional)
Dressing
- 1/3 cup olive oil
- 2 limes juice (about 1/4 cup)
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp oregano (Mexican oregano preferred, See Note 3)
- 1/4 tsp ground cumin
Instructions
- Add all peppers, tomatoes, chiles, onion and cilantro to a large bowl.
- Drain and rinse the beans, peas and corn. Add to the bowl.
- In a small bowl whisk together the dressing and pour over ingredients in bowl. Toss to coat and mix thoroughly. Cover and refrigerate at least an hour for flavors to meld or overnight and toss before serving.
- Serve with tortilla chips or your favorite chips to scoop.
Notes
- For the bell peppers I like to use red, green and yellow or orange if available. I seed and diced half of each. Save remaining for other use. You may use all one color, but you'll need 3 cups total.
- Substitute can of corn for 1 cup frozen sweet corn, thawed.
- A little information for you on the two different oreganos: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
One of my coworkers brings this for lunch at least 3 times a week. It always looks so good — now I know how to make it! Thanks!
You have to make it!
I don’t even need chips – just hand me a spoon! Looks awesome, Kevin!
Right! Eat it by the spoonful!
One of my absolute favorite healthy appetizers Kevin. And I haven’t made it in quite awhile! Can’t wait to whip some up!
You need to whip it up then!