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This Cowboy Salad aka Cowboy Caviar is so easy to make and it is absolutely delish! No cooking in this recipe, just chopping and emptying cans. This recipe is one of my favorite Summer appetizer ideas and a MUST TRY!
I absolutely love this cowboy salad! My mother in law introduced it to me several years ago and I remember eating almost the whole bowl. Cowboy Caviar had a recent & well deserved moment on tiktok and I realized I needed to share my own recipe with the world.
Jump to:
Why You'll Love This Recipe:
- It is the perfect Summer appetizer idea with bold, fresh flavor
- This recipe only takes a little chopping effort with no cooking required
- It is a budget friendly recipe packed with protein from the beans
If you love Summer recipes, be sure to check out my Pesto Tortellini Salad, Mango Pico De Gallo & Griddle Smash Burgers.
The Ingredients:
Black Eyed Peas & Black Beans- The base of the dish and adds protein and texture
Southwest Corn- Adds a sweet and spicy touch. If you want to go spicy and next level, try substituting the can with my fresh blackened corn recipe.
Avocado-For creaminess and texture
Red Bell Pepper-Sweetness and crunch
Roma Tomato-a firm tomato with garden flavor
Cilantro- One of my favorite herbs that adds fresh flavor to any dish
Jalapeño- For spice and crunchiness
Lime Juice, Cumin, Olive Oil, Red Wine Vinegar, Sugar and Salt and Pepper- Make up the sauce or marinade for this Texas Cowboy Salad. It's a mild citrus, tangy flavor with just a hint of sweet and it tastes incredible!
How to Make this Cowboy Caviar Salad Recipe:
Watch the short video on YouTube and be sure to Subscribe (it's free) and I share weekly videos:
Into a large bowl, add in the black beans, black-eyed peas, and southwest corn.
Then, add in red onion, tomato, avocado, bell pepper, jalapeño, and cilantro.
Next, squeeze in lime juice. Pour in red wine vinegar, sugar, cumin, olive oil, and salt and pepper.
Give the ingredients a good stir to mix all of the cowboy caviar dip together.
Refrigerate for at least 30 minutes before serving. Enjoy with tortilla chips (Tostito Scoops are my favorite with this dish).
Recipe FAQs:
If sealed properly in a container, it will stay fresh for up to 4 to 5 days.
You could try substituting them with garbanzo beans. I haven't tried it, but I bet it would taste just as delicious!
I don't recommend frozen corn because it may add extra water to the recipe and end up soggy. I like to use a canned corn, and I look for a southwestern version, or there is a summer crisp version that would work great here.
No, you can leave it out if you are not a fan of cilantro.
How to Store:
Store the leftovers in a sealed container in the fridge for up to 5 days. I personally like to use glass storage containers because they keep everything super fresh.
This recipe can also be prepped ahead if you are having a party.
More Recipes You Will Love:
Recipe
Cowboy Salad
- Total Time: 45 minutes
- Yield: 10 servings 1x
Description
This Cowboy Salad aka Cowboy Caviar is so easy to make and it is absolutely delish! This recipe is one of my favorite Summer appetizer ideas and a MUST TRY!
Ingredients
- 15 ounce can black beans, rinsed and drained
- 15 ounce can black-eyed peas, rinsed and drained
- 15 ounce can southwest corn, drained
- ¼ cup red onion, diced
- 2 roma tomatoes, seeds removed, diced
- 1 avocado, pit and skin removed, diced
- 1 red bell pepper, seeds removed, diced
- 1 jalapeño, seeds removed, diced
- ½ cup fresh cilantro, minced
- juice from 1 lime
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 1 teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 bag of tortilla chips (tostito scoops are my favorite for this recipe)
Instructions
Into a large bowl, add in the black beans, black-eyed peas, and southwest corn.
Then, add in red onion, tomato, avocado, bell pepper, jalapeño, and cilantro.
Next, squeeze in the lime juice. Pour in red wine vinegar, sugar, cumin, olive oil, and salt and pepper.
Give the ingredients a good stir to mix all of the cowboy caviar dip together.
Refrigerate for at least 30 minutes before serving.
Serve with tortilla chips!
Notes
**Be sure to rinse and drain the canned corn, black eyed peas, and beans really well to avoid the extra liquid.
**Tostitos Scoops are my recommended chip for this recipe.
- Prep Time: 15 minutes
- refrigeration time: 30 minutes
- Cook Time: 0 minutes
- Category: appetizer
- Method: no bake appetizer
- Cuisine: texas
Keywords: cowboy salad, texas caviar recipe, cowboy caviar dip
Lisa
The greatest cowboy caviar recipe. Thank you so much! Made it for the 4th of July and everyone loved it.
★★★★★