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Cowboy Caviar

Cowboy Caviar (AKA Texas Caviar) is a tasty side dish or dip made with black beans, black-eyed peas, lots of veggies, and a chili-lime vinaigrette-style dressing. This dip makes a great side salad, appetizer, or potluck addition!
Course Appetizer, Salad, Side Dish, Vegetarian
Cuisine American, Vegan, Vegetarian
Keyword cowboy caviar
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 -10 servings as an appetizer
Calories 165kcal
Author Chelsea
Cost $5.62



  • 1 and 3/4 cups (248g) sweet corn (use frozen that has been thawed, drained canned corn, or cut off the cob (2 ears))
  • 1 and 3/4 cups (285g) cherry tomatoes, quartered (1-10 oz container)
  • 1/2 cup (75g) red bell pepper, diced
  • 1/2 cup (75g) green bell pepper, diced
  • 1/3 cup (38g) red onion, diced Note 1
  • 2 tablespoons (20g) diced jalapeño Note 2
  • 1/3 cup finely chopped cilantro (measured after chopping; ~3/4 of 1 bunch)
  • 1 can (15.25 oz.; 432g) black beans, drained and rinsed
  • 1 can (15.5 oz.; 439g) black-eyed peas, drained and rinsed
  • 2 small/medium ripe avocados, diced (heaping 1 cup; 160g), optional


  • 2 tablespoons (25g) red wine vinegar
  • 2 tablespoons (30g) freshly squeezed lime juice
  • 1 teaspoon white granulated sugar
  • 1 teaspoon chili powder (I use McCormick, which is very mild)
  • 1/2 teaspoon EACH: ground cumin, paprika, dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/3 cup (68g) extra virgin olive oil
  • Fine sea salt and freshly cracked pepper
  • Tortilla chips, for serving
  • Additional cilantro and lime wedges, for serving, optional


  • VEGGIE PREP: (As you prep these veggies remember the results are best when all of the ingredients are roughly the same size, so aim to dice the veggies around the size of the beans.) Cut the corn off the cob. Quarter the cherry tomatoes, dice the red pepper, dice the green pepper, finely dice the jalapeño and cilantro.
  • COMBINE: Add all the prepped veggies to a large bowl with the drained and rinsed black beans and black-eyed peas.
  • DRESSING: Add all the dressing ingredients to a Mason jar. Seal the jar and shake until combined. Season to taste-- I add 1/2 teaspoon fine sea salt and pepper.
  • AVOCADO AND DRESSING: Right before serving, dice the optional avocados and gently stir into the caviar. Drizzle dressing. (There is a lot, but we like it all; feel free to add less if desired.) Taste and season to taste; I usually add another 1/4 teaspoon fine sea salt (up to 1/2 teaspoon); depending on how ripe the veggies are you may need more or less. Taste a few times and add slowly.
  • STORAGE: If not serving immediately, store the dressing separately from the caviar and add the avocados right before eating. If you plan to have leftovers, only add dressing and avocado to what you will be serving and store the three components separately.



Note 1: If you're concerned about the "bite" of the red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding
Note 2: To control the heat, completely remove the ribs and seeds from the jalapeño pepper. For more heat, leave some in.
Nutritional information does not include tortilla chips but does include avocado.


Calories: 165kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 314mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1061IU | Vitamin C: 53mg | Calcium: 11mg | Iron: 1mg