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Recipe Cowboy Caviar

Cowboy Caviar

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword cowboy-caviar, easy-salsa-recipes, spinach-dip-recipes, texas-caviar
Prep Time 15 minutes
Chill time 4 hours
Total Time 4 hours 15 minutes
Servings 5 cups
Calories 267kcal
Author Melissa


  • 1 14 oz can black beans drained and rinsed
  • 1 14 oz can black eyed peas drained and rinsed
  • 1 14 oz can whole kernel sweet corn drained
  • 4 medium Roma tomatoes diced
  • 1 medium poblano pepper seeded and diced
  • 1 medium red bell pepper seeded and diced
  • 1 medium red onion diced
  • cup roughly chopped cilantro optional
  • 2 medium avocados peeled and cubed
  • Dressing:
  • ¼ cup fresh lime juice
  • 1 tsp salt
  • 1 tsp sugar or honey
  • 1 tsp ground cumin
  • 1 tsp dark chili pepper or paprika
  • 1 tsp granulated garlic or 2 cloves garlic minced
  • 1 tsp onion powder
  • few dashes hot sauce i.e. Cholula or Valentina optional
  • ¼ cup vegetable or canola oil


  • In a large mixing bowl, toss together, tomatoes, black beans, black eye peas, corn, poblano, red pepper, onion and cilantro. (Reserve avocado to add before serving.)
  • To make the dressing: In a small mixing bowl whisk together lime juice, salt, sugar, cumin, chili powder, garlic and onion powder and hot sauce. Slowly drizzle in the oil whisking constantly until slightly thickened.
  • Pour dressing over the rest of the ingredients. Mix well. Chill in an airtight container for 4 hours.
  • Mix avocado into the cowboy caviar just before serving as an appetizer with tortilla chips, a side dish or as a topping for salads and tacos.


Serving: 1cup | Calories: 267kcal | Carbohydrates: 17g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 479mg | Potassium: 681mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1645IU | Vitamin C: 70mg | Calcium: 33mg | Iron: 1mg