This cowboy caviar is full of big flavors. Serve with scoop chips so you can get the most out of every bite!
Ever find a dip or salsa that you love so much, you eat it by the spoonful? That’s how we feel about cowboy caviar. Sometimes called Texas caviar or corn and black bean salad, the chunky salsa-style dip is full of flavor and veggies. There are plenty of beans, corn, cilantro, tomatoes, garlic, red onion, lime juice and the perfect amount of sweetness to balance it all out. Despite its name, this recipe for cowboy “caviar” is definitely vegetarian.
If you haven’t tried it already, cowboy caviar will be your new favorite recipe—whether you serve it with the best tortilla chips, as a topping for meat or salads, or simply with a spoon.
Cowboy Caviar Ingredients
Canned black-eyed peas
Canned black beans
Fresh tomatoes
Fresh or frozen corn
Red onion
Fresh cilantro
Garlic cloves
Dressing:
Sugar
White vinegar
Canola oil
Lime juice
Salt
Ground cumin
Pepper
Directions
Step 1: Prep the salsa ingredients
First, prep all of the individual ingredients so you can easily combine them later. Drain and rinse the black-eyed peas, black beans and corn. Chop up the tomatoes, red onion and cilantro, and measure the minced garlic.
Step 2: Measure the dressing ingredients
Measure the sugar, white vinegar, canola oil, lime juice, ground cumin, salt and pepper.
Step 3: Whisk the dressing
Combine and whisk the dressing ingredients in a glass measuring cup with a pour spout.
Step 4: Combine ingredients and dressing
Transfer the beans, corn, tomatoes, cilantro, onion and garlic to a serving bowl. Pour the homemade vinaigrette over the other cowboy caviar ingredients and gently toss.
To let the flavors come together, store the freshly assembled cowboy caviar in the fridge for at least one hour before serving.
Step 5: Serve
Serve with corn or tortilla chips, bowls, plates and spoons so your guests can enjoy the cowboy caviar however they like.
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