Cowboy Caviar

This easy Cowboy Caviar recipe is simple to make and takes just 10 minutes. Dressed in a light vinaigrette, this appetizer is perfect to feed a crowd and can be made ahead of time. Texas caviar is healthy, vegan, and gluten-free.

Why We Love This Cowboy Caviar Recipe

Time for a classic appetizer that’s packed full of flavor. Somewhere between a dip and a salad, it’s so easy to whip up a big batch of this cowboy caviar for easy entertaining. Perfect for game day and all your host(ess)ing needs!

Variations on Texas Caviar

This is a traditional cowboy caviar recipe, and it’s delicious as is, but the following would make excellent additions:

• avocado
• red bell pepper
• crumbled feta
• scallions

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How to Store and Reheat 

Store leftover cowboy caviar in an airtight container in the refrigerator for up to 4 days. Stir well before serving chilled.

How to Freeze 

Freeze cowboy caviar in an airtight container or Ziplock bag for up to 3 months. Let thaw for at least 12 hours (or up to overnight) in the refrigerator before serving.

Serving Suggestions

This cowboy caviar is an awesome appetizer or even a great side dish salad! You can eat it with tortilla chips, use it as a topping for chicken nachos, or even eat it with a fork as a salad.

I like to serve it alongside baked hamburgers, cowboy chicken, crockpot ribs, chicken tacos, beef enchiladas, or sloppy joes.

More Salsa Recipes To Try

• Mango Salsa
• Avocado Corn Salsa
• Italian Salsa
• Salsa Fresca
• Mexican Street Corn Salsa

Recipe Card

Cowboy Caviar Recipe

4.70 from 13 votes

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 8 people

Author: Becky Hardin

Print Rate Pin

This easy Texas caviar recipe takes just 10 minutes, feeds a crowd, and is healthy to boot!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

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For the Salad

• ▢ 4 roma tomatoes diced (seeds removed)
• ▢ ½ cup diced red onion
• ▢ 1 green bell pepper diced (seeds removed)
• ▢ 1 jalapeño pepper diced (seeds and spine removed)
• ▢ 2 cups frozen sweet corn no need to thaw
• ▢ 15 ounces black beans drained and rinsed (1 can)
• ▢ 15 ounces black eyed peas drained and rinsed (1 can)
• ▢ ⅓ cup chopped fresh cilantro

For the Dressing

• ▢ ⅓ cup olive oil
• ▢ 3 tablespoons lime juice (from 1½ limes)
• ▢ 3 tablespoons red wine vinegar
• ▢ 1 teaspoon sea salt
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon chili powder
• ▢ 1 teaspoon granulated sugar
• ▢ ½ tablespoon honey

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Instructions 

• In a large bowl, stir together all of the ingredients for the salad.
  4 roma tomatoes, ½ cup diced red onion, 1 green bell pepper, 1 jalapeño pepper, 2 cups frozen sweet corn, 15 ounces black beans, 15 ounces black eyed peas, ⅓ cup chopped fresh cilantro
  
• In a separate medium bowl, whisk together the dressing ingredients.
  ⅓ cup olive oil, 3 tablespoons lime juice, 3 tablespoons red wine vinegar, 1 teaspoon sea salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon chili powder, 1 teaspoon granulated sugar, ½ tablespoon honey
  
• Pour the dressing over the cowboy caviar and stir to combine/coat.
  
• Store in the fridge to marinate for 1 hour before serving if time allows.
• Serve chilled with tortilla chips.

Video

Becky’s Tips

• I used frozen corn in this recipe, but you could also use frozen or fresh.

• Use the freshest veggies you can, preferably organic.

• If you prefer things spicy, leave the jalapeño seeds in.

• Let the salad marinate for at least 1 hour before serving (if time allows) for the best taste.
• This salad can be prepared up to 4 hours in advance of serving.

Storage: Store cowboy caviar in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Calories: 251kcalCarbohydrates: 33gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 503mgPotassium: 543mgFiber: 9gSugar: 7gVitamin A: 550IUVitamin C: 29mgCalcium: 43mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Cowboy Caviar Step by Step

Make the Salad: In a large bowl, stir together 4 diced roma tomatoes, ½ cup of diced red onion, 1 diced green bell pepper, 1 diced jalapeño pepper, 2 cups of frozen sweet corn, 15 ounces (1 can) of drained and rinsed black beans, 15 ounces (1 can) of drained and rinsed black eyed peas, and ⅓ cup chopped fresh cilantro.

Make the Dressing: In a separate medium bowl, whisk together ⅓ cup of olive oil, 3 tablespoons of lime juice, 3 tablespoons of red wine vinegar, 1 teaspoon of sea salt, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, ½ teaspoon of chili powder, 1 teaspoon of granulated sugar, and ½ tablespoon of honey.

Toss the Salad: Pour the dressing over the cowboy caviar and stir to combine/coat. Store in the fridge to marinate for 1 hour before serving if time allows before serving chilled with tortilla chips.