Let’s talk about a dish that’s as fun to say as it is to eat, a true crowd-pleaser with a name that winks at fancy parties but has its boots firmly planted in the dirt.

Cowboy caviar, sometimes called Texas caviar, is a celebration of the humble bean, all dressed up for a fiesta.

The Story in Your Bowl

This isn’t some delicate, whisper-thin appetizer that disappears with a single bite.

We’re building something hearty here, a confetti of colors and textures that feels like a meal, a dip, and a party salad all in one generous bowl.

Ingredients Needed for the Recipe

Gathering everything is half the fun, a colorful array that promises a lot of flavor. Here’s what you’ll need to build your caviar.

• Black-Eyed Peas & Black Beans: The sturdy, protein-packed foundation. They give the salad its satisfying heft and classic look.
• Corn: Adds little bursts of sweetness and a wonderful pop of yellow. Fresh, frozen, or canned all work just fine here.
• Ripe Tomatoes: They bring a juicy, fresh acidity. When tomatoes are good, the whole dish sings.
• Bell Pepper & Jalapeño: The pepper provides a crisp, sunny sweetness, while the jalapeño offers a playful, adjustable kick.
• Red Onion & Cilantro: Essential for that sharp, pungent bite and the fresh, herbal lift. Don’t skip them, they’re the secret heroes.
• Avocado (Optional): A creamy, rich bonus addition. It’s like adding little green pillows of luxury to each bite.
• For the Dressing (Olive Oil, Red Wine Vinegar, Garlic, etc.): We’re whisking up a simple, vibrant Italian dressing from scratch. It’s brighter, cleaner, and far more delicious than any bottle.

How to make Cowboy Caviar?

The process is wonderfully straightforward, a simple act of chopping and combining. It’s almost meditative, really.

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Step 1- Assemble Your Posse

Get out your biggest, most beautiful serving bowl. You’ll want room to toss everything with gusto.

Drain your beans and corn very, very well, then add them to the bowl. This keeps the dressing from getting watery.

Step 2- The Chop and Drop

Now, chop all your fresh vegetables. Aim for a small, confetti-like dice to honor that “caviar” idea.

In they go: the tomatoes, bell pepper, red onion, cilantro, and finely chopped jalapeño. The colors alone will make you smile.

Step 3- Whisk the Magic Elixir

In a separate cup or small jar, combine all the dressing ingredients. Olive oil, vinegar, minced garlic, dried herbs, a touch of sweetener.

Whisk or shake it until it’s completely emulsified, a glossy, fragrant sauce ready to bring everything to life.

Step 4- The Grand Toss

Pour that homemade dressing right over your colorful vegetable and bean mixture.

Use two large spoons or salad servers to gently, but thoroughly, toss everything together until every bean and pepper piece is glistening.

Step 5- The Patient Wait (Optional, but Wise)

If you can stand it, let the bowl sit on the counter for about 20 minutes before serving.

This marinating time allows the flavors to get to know each other, to mingle and deepen in the most delicious way.

Why Homemade Dressing Makes All the Difference

Many traditional recipes call for a bottled Italian dressing, and look, I get the convenience.

But taking just two extra minutes to whisk your own changes the game completely.

You control the oil, the acid, the salt. You get the fresh bite of real garlic, not powder.

The result is a dressing that tastes alive, that coats each ingredient without drowning it. It’s the difference between a good dip and a truly memorable one.

Tips

A few little nudges in the right direction can make your caviar perfect every single time.

• Dice everything to a similar, small size. You want a little bit of everything in every scoop.
• If you’re nervous about jalapeño heat, start with one, remove all the seeds and white ribs, and taste before adding a second.
• Always add diced avocado right at the end, just before serving, to keep it looking fresh and green.

Serving: Dip, Salad, or Something Else Entirely

The beautiful thing about this dish is its sheer versatility. It refuses to be pigeonholed.

Plunk the bowl in the middle of a table with a mountain of sturdy tortilla chips for dipping. It’s the ultimate party starter.

Scoop a generous portion onto a plate as a vibrant, hearty side salad next to grilled chicken or fish.

For a fantastic lunch, pile it into a lettuce cup, add a squeeze of lime and some crumbled cheese. Suddenly, it’s a main event.

Keeping Your Leftovers Happy

You’ll probably have some left, it makes a generous amount, and that’s a very good thing.

Store it in a sealed container in the refrigerator. It will keep beautifully for 3 to 4 days.

The flavors continue to meld and develop, making the leftovers arguably even better than the first serving.

Just remember to add any avocado fresh to each portion you take out, so it stays perfect.

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Print Recipe

Cowboy Caviar Recipe

Author: Elly Cooking Method: No Cook Cuisine: American Courses: Appetizers

Difficulty: easy Prep Time 30 mins Rest Time 20 mins Total Time 50 mins

Servings: 8 Estimated Cost: $ 12 Calories: 180

Best Season: Summer, Spring, Winter

Description

This homemade cowboy caviar recipe—also known as Texas caviar—is a vibrant, plant-based bean salad made with black-eyed peas, black beans, corn, tomatoes, bell pepper, red onion, cilantro, and jalapeño, all tossed in a zesty homemade Italian dressing. Serve it as a dip with tortilla chips, a side salad, or even over greens for a hearty lunch. It’s vegan, gluten-free, and perfect for parties, potlucks, or meal prep!

ingredients

Servings

Cowboy Caviar

• 2 cans (14 oz each) black-eyed peas (rinsed and drained, or 3 cups cooked)
• 1 can (14 oz) black beans (rinsed and drained, or 1½ cups cooked)
• 1.5 cups corn kernels (fresh, frozen (defrosted), or canned and drained)
• 1.5 cups chopped ripe tomatoes (about ¾ lb; Roma or cherry tomatoes work well)
• 1 medium bell pepper (red, orange, or yellow, chopped)
• 0.75 cup red onion (finely chopped (about ½ small onion))
• 0.5 cup cilantro (leaves and stems, chopped)
• 1–2 jalapeños (ribs and seeds removed, finely chopped)
• 1 avocado (optional; add just before serving)

Homemade Italian Dressing

• 0.33 cup olive oil
• 3 tbsp red wine vinegar or lime juice
• 2 cloves garlic (pressed or minced)
• 1–1.5 tsp salt (to taste)
• 1 tsp dried oregano
• 0.5 tsp dried basil
• 1 tsp maple syrup or honey (use maple syrup for vegan version)
• 0.13 tsp red pepper flakes
• freshly ground black pepper (to taste)

Instructions

1. In a large serving bowl, combine the black-eyed peas, black beans, corn, tomatoes, bell pepper, red onion, cilantro, and jalapeño. If using avocado, wait to add it until just before serving to prevent browning.
   Mark as complete
2. In a small bowl or measuring cup, whisk together olive oil, red wine vinegar (or lime juice), garlic, salt, oregano, basil, maple syrup (or honey), red pepper flakes, and black pepper until well blended.
   Mark as complete
3. Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
   Mark as complete
4. For best flavor, cover and refrigerate for at least 20 minutes to allow the flavors to meld.
   Mark as complete
5. Just before serving, stir in diced avocado if using.
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 cup

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 1.3gg7%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 420mgmg18%

Potassium 390mgmg12%

Total Carbohydrate 22gg8%

Dietary Fiber 6gg24%

Sugars 4gg

Protein 6gg12%

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Calcium 4 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Serving suggestions: Serve with sturdy tortilla chips, on a bed of greens with crumbled feta (optional), lime juice, and toasted pepitas, or alongside quesadillas or sandwiches.
• Storage: Keeps well in an airtight container in the fridge for up to 4 days. Add avocado only when ready to serve.
• Make it heartier: Stir in cooked quinoa or serve over brown rice for a complete meal.

Keywords: cowboy caviar, texas caviar, bean salad, vegan dip, healthy side dish, gluten free salad, black-eyed peas recipe