A colorful blend of fresh vegetables, healthy servings of beans, a delicious chunk of avocado, and mild spices with the best dressing, this Cowboy Caviar is a healthy, flavorful, and easy dip/salad recipe.
Cowboy Caviar is also known as Texas Caviar and Mexican Caviar. It is vegan, gluten-free, and perfect for party crowds, big football games, pool parties, or any summer party.
This is one of those recipes you’ll make over and over. Serve this healthy dip with your favorite chips for an appetizer that is ready in less than 15 minutes.
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Salsa and dips are delicious and fun to eat year-round, especially during summer.
So here I am with a great appetizer recipe, which is also trending on TikTok, to enjoy this summer season.
If you’re obsessed with the Tiktok green goddess salad and want an alternative salad to eat with tortilla chips, this is for you.
About Cowboy Caviar
Cowboy Caviar, sometimes called Texas Caviar or Mexican Caviar, is like a cross between a bean salad and a fresh salsa.
It’s a zesty, tangy mix of black beans, black-eyed peas, corn, and other fresh veggies and delicious vinaigrette.
You can enjoy it as a salad or scoop it up with chips as a dip. It’s a kind of salsa, so you can call it salsa caviar too.
It is trending on Tiktok for the last couple of months. Although it seems like cowboy caviar just gained its place in the spotlight, the truth is that it’s been around for ages.
This delicious dip was first created by Helen Corbitt, a New York dietitian, cookbook author, and director for the Neiman Marcus tearoom in Dallas.
During the 1930s, Corbitt made her way to Texas where she discovered black-eyed peas and, at some point during her 40-year career, concocted the one and only cowboy caviar.
This recipe is easy to make, just a matter of chopping your veggies and tossing everything together.
Cowboy caviar salsa is so colorful, loaded, satisfying, and tastes best in Summer.
With very little work, this recipe is truly the best version of a simple and easy appetizer.
From a party dip to a salad topper, Cowboy Caviar has become a go-to healthy meal in my kitchen.
Why do I love this recipe?
- It is hearty, fun, fresh, colorful, and endlessly adaptable.
- It makes a great dip, salad, side dish, or sides for bbq.
- It’s the perfect make-ahead dish for a potluck, picnic, or party.
- It’s a budget-friendly appetizer recipe.
- This is one recipe everyone raves about!
- This dip comes together in under 15 minutes!
Ingredients required
- Tomatoes – Use fresh, firm, and ripe tomatoes. It tastes best in this recipe. You can use any tomatoes of your choice.
- Beans – This recipe uses two types of beans – black beans and black-eyed peas. We love home-cooked beans. You can use canned beans too. Be sure they are rinsed and well-drained.
- Corn – I have used frozen corn. You can use fresh from Corn on the Cob too.
- Avocado – Adds an irresistible creaminess.
- Bell Pepper – For color and crunch! I have used orange and yellow. Any kind will work.
- Jalapenos – Gives a perfect kick to the salad. Make sure to chop it finely. If you’re sensitive to spice, feel free to skip it.
- Herbs – I have used fresh cilantro. It makes this Cowboy Caviar recipe super fresh and flavorful. You can also add parsley, mint, or basil.
- Lime juice – Use fresh lime juice for the best flavor.
- Garlic powder, Cumin powder, and cayenne pepper – add complexity and extra heat.
- Maple syrup – To balance the sourness from the lime. If you are not making vegan, you can substitute it with honey or sugar.
- Red onion – For sharp, savory depth of flavor. Brown onion, white onion, or a bunch of green onions may be substituted for the red onion.
- Salt and black pepper powder.
Step-by-step process
Cooking Black beans (If you are using canned black beans, skip this step)
- Add beans, and water to the Instant Pot. Pressure cook on high for 40 minutes.
- Then let the pressure release naturally.
- Carefully remove the lid. The beans should be tender and perfectly cooked.
- Drain the extra lid and keep the beans aside.
- Note – To cook black beans in a stove-top pressure cooker, take the beans and water in a pressure cooker. Take 8 to 10 whistles. Let the pressure release naturally.
Cooking black-eyed peas (If you are using canned black-eyed peas, skip this step)
- Add black-eyed peas and water to the Instant Pot and stir to prevent sticking.
- Pressure cook on high for 15 minutes under high pressure.
- Once the timer goes off, allow to naturally release for 15 minutes, and then release any remaining pressure. The beans should be tender and perfectly cooked.
- Drain the extra lid and keep the beans aside.
- Note – To cook black-eyed peas in a stove-top pressure cooker, take the beans and water in a pressure cooker. Take 5 whistles. Let the pressure release naturally.
Make dressing
- Take olive oil, lime juice, salt, grated garlic, roasted cumin powder, black pepper, cayenne pepper powder, sugar, and black pepper powder in a separate bowl, and whisk together very well.
Make salad
- Take bell pepper, tomato, avocado, corn, black-eyed beans, black beans, cilantro, onion, and jalapenos in a bowl. Toss/stir well so that ingredients are well-combined.
- Pour dressing and stir/toss very well.
- Cover it and place it in the refrigerator for 1 hour. Be sure to toss/stir well before serving.
- Enjoy this refreshing and delicious Cowboy Caviar with chips or as is!
Notes, tips, and quick FAQs
- The trick to the best cowboy caviar is to dice the vegetables and avocado very small, about bean-sized.
- This Texas Caviar recipe tastes great right away, but it’s even better after an hour or two in the fridge! If you have time, chill the dip for a few hours before serving to allow the flavors to mingle.
- This can be made a day in advance before you plan to serve it. If you’re making this dish in advance, omit the avocado, and stir it in right before serving.
- You can substitute other types of beans instead of black beans. Chickpeas and pinto beans would be a great substitute.
- Not a fan of cilantro? Use sliced green onions or any herbs of your choice.
- I generally use frozen thawed corn kernels, but you could use canned corn or even fresh corn off the cob.
Leftover Cowboy can be stored very well in the refrigerator and will be just as tasty after about 4-5 days of refrigeration. This salad won’t freeze well, due to the fresh herbs and vegetables.
It got its name as a humorous comparison to true caviar as the round beans may resemble fish eggs. But don’t worry this recipe is completely vegetarian/vegan.
Serving suggestions
There are So many ways to eat Cowboy Caviar that you’ll probably find yourself adding it to everything you eat.
- Serve it with corn chips
- Eat it as a salad
- Make lettuce wraps! Add some of the Cowboy Caviar to lettuce leaves, and drizzle the chipotle sauce on top. Yum!
- Serve it as a side dish with dinner
- As a topping for tacos or burrito bowls.
- Stuffing for burrito wraps, quesadilla with some cheese, or pocket pita bread.
Variation
- One of the best things about Cowboy Caviar is that it is extremely versatile. You can customize this recipe to give it your personal touch like
- Skip the jalapeño to make it mild, or add a few dashes of hot sauce to make it extra spicy
- Add cucumber and carrots for extra crunch and flavors.
- Add smoked paprika to the dressing for a smoky flavor.
- You can add your favorite crumbly cheese. Feta cheese would taste best in this dip.
- For a different flavor, try adding other salad dressing like this balsamic vinegarette, pomegranate dressing, or Italian dressing.
More Salad Recipes
- Southwest Salad
- Wild rice salad
- Quinoa black bean salad
- Balela salad
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Cowboy Caviar | Texas Caviar
Ingredients
For Black eyed-peas (If you are using canned one, use 15 oz can {2 cups} of black eyed peas)
- ¾ cup Dried black-eyed peas
- 2 cups of water
For Black beans (If you are using canned one, use 15 oz {2 cups} can of black beans)
- ¾ cup Dried black beans
- 3 cups water
Vegetables
- 1 ½ cup corn I have used frozen, thawed
- ½ cup onion diced into small pieces
- 1 ½ cup bell pepper diced into small pieces
- 1 cup Avocado diced into small pieces
- 1 ½ cup tomatoes diced into small pieces
- ¼ cup cilantro finely chopped
- ¼ cup jalapeno deseed and diced into small pieces
For dressing
- ¼ cup Extra virgin olive oil
- ¼ cup lime juice
- 1 teaspoon roasted cumin powder
- 1 ¼ teaspoon salt or to taste
- 2 tablespoon Maple syrup
- 1 teaspoon cayenne pepper or red chili powder
- ½ teaspoon black pepper powder
- 1 teaspoon garlic powder
Instructions
Cooking Black beans (If you are using canned black beans, skip this step)
- Add beans, and water to the Instant Pot. Pressure cook on high for 40 minutes.
- Then let the pressure release naturally.
- Carefully remove the lid. The beans should be tender and perfectly cooked.
- Drain the extra lid and keep the beans aside.
- Note – 1. To cook black beans in a stove-top pressure cooker, take the beans and water in a pressure cooker. Take 8 to 10 whistles. Let the pressure release naturally.
Cooking black-eyed peas (If you are using canned black-eyed peas, skip this step)
- Add black-eyed peas and water to the Instant Pot and stir to prevent sticking.
- Pressure cook on high for 15 minutes under high pressure.
- Once the timer goes off, allow to naturally release for 15 minutes, and then release any remaining pressure. The beans should be tender and perfectly cooked.
- Drain the extra lid and keep the beans aside.
- Note – 1. To cook black-eyed peas in a stove-top pressure cooker, take the beans and water in a pressure cooker. Take 5 whistles. Let the pressure release naturally.
Make dressing
- Take olive oil, lime juice, salt, grated garlic, roasted cumin powder, black pepper, cayenne pepper powder, sugar, and black pepper powder in a separate bowl, and whisk together very well.
Make salad
- Note – If you are using canned black beans and black eyed peas, wash the beans and drain the water completely.
- Take bell pepper, tomato, avocado, corn, black-eyed beans, black beans, cilantro, onion, and jalapenos in a bowl. Toss/stir well so that ingredients are well-combined.
- Pour dressing and stir/toss very well.
- Cover it and place it in the refrigerator for 1 hour. Be sure to toss/stir well before serving.
- Enjoy this refreshing and delicious Cowboy Caviar with chips or as is!
Video
Notes
- The trick to the best cowboy caviar is to dice the vegetables and avocado very small, about bean-sized.
- This Texas Caviar recipe tastes great right away, but it’s even better after an hour or two in the fridge! If you have time, chill the dip for a few hours before serving to allow the flavors to mingle.
- This can be made a day in advance before you plan to serve it. If you’re making this dish in advance, omit the avocado, and stir it in right before serving.
- You can substitute other types of beans instead of black beans. Chickpeas and pinto beans would be a great substitute.
- Not a fan of cilantro? Use sliced green onions or any herbs of your choice.
- I generally use frozen thawed corn kernels, but you could use canned corn or even fresh corn off the cob.
Nutrition
Warm Regards,
Dhwani.
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