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.
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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.
Texas caviar is a great option to serve at a party if you want to offer up a healthy choice. You get tons of vitamins and minerals from all the veggies in this recipe and the beans add protein and fiber. It is naturally vegan and gluten-free too!
Yes! This salad freezes (and thaws!) extremely well. Just defrost overnight in the fridge and give it a quick toss before serving.
More Salsa Recipes To Try
5-Star Review
“I really can’t wait to make it again! It was so good!” -Toni
Cowboy Caviar Recipe
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Ingredients
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
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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.
Nutrition Information
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.
The recipe looks great. The “caviar” ingredients are very similar for the one I make, with mine using green onions and I include 2-3 avocados.. My dressing is just four ingredients: honey, buffalo wing sauce, lime juice and buffalo wing seasoning mix.
Just for fun, how do you make this in 10 minutes? It takes me that long just to gather the ingredients, then the chopping, draining, combining begins!! I allow about an hour for recipe.
All in all, a great recipe, yours!!
My apron is off to your for your speed of prepping skills!!
I love cowboy caviar! Delicious recipe.
Thanks, Laura!
This is soo delicious and was a total hit this weekend! Thanks for sharing!
Thanks, Chelsea!
I really can’t wait to make it again! It was so good!
Thanks, Toni!
Amazing appetizer idea!
Thanks again, Valentina!
This looks AMAZING. Can’t wait to try it!
Thanks, Jennifer!