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Cowboy Caviar Recipe
Ash Tyrrell

Cowboy Caviar Recipe

I made this Cowboy Caviar for a casual get-together, and honestly, it disappeared faster than any dip I’ve served before.I love how fresh, colorful, and satisfying it feels while still being incredibly easy to prepare.When I first tried making it, I was surprised how a simple mix of beans, veggies, and dressing could taste so vibrant.
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Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz black beans, drained and rinsed – Adds protein and hearty texture; rinse well to remove excess salt.
  • 1 can 15 oz black-eyed peas, drained and rinsed – A signature ingredient giving authentic Southern flair.
  • 1 ½ cups sweet corn kernels – Fresh or canned works best; avoid frozen unless fully thawed and dried.
  • 1 cup cherry tomatoes diced – Adds freshness and juicy sweetness; firm tomatoes hold up better.
  • 1 bell pepper finely chopped – Use red, yellow, or orange for sweetness and color.
  • ½ red onion finely diced – Gives sharp bite; soak in cold water for 5 minutes to mellow flavor.
  • 1 jalapeño minced – Adds gentle heat; remove seeds for milder spice.
  • ¼ cup fresh cilantro chopped – Brightens the entire dish; skip only if you truly dislike cilantro.
  • 1 ripe avocado diced – Adds creamy texture; add just before serving to prevent browning.
  • ⅓ cup olive oil – Smooth base for the dressing and balances acidity.
  • ¼ cup red wine vinegar – Gives tangy punch essential to the dish.
  • 1 tbsp lime juice – Fresh lime enhances freshness.
  • 1 tbsp honey or sugar – Slight sweetness balances vinegar acidity.
  • 1 tsp chili powder – Adds smoky warmth.
  • ½ tsp cumin – Earthy depth that complements beans.
  • ½ tsp garlic powder – Adds savory undertone without overpowering.
  • Salt and pepper to taste – Adjust based on preference.

Method
 

  1. Drain and rinse beans thoroughly to remove canned flavor and extra sodium. Chop all vegetables evenly so each bite has a balanced mix of textures. Keep pieces small enough for easy scooping with chips.
  2. In a small bowl, whisk olive oil, vinegar, lime juice, honey, and spices until smooth. Taste and adjust salt or sweetness as needed. A balanced dressing ties all ingredients together.
  3. Add beans, corn, tomatoes, peppers, onion, and cilantro to a large bowl. Pour dressing over and gently mix until evenly coated. Avoid overmixing so vegetables stay crisp.
  4. Cover and refrigerate for at least 30 minutes before serving. Chilling allows flavors to meld beautifully. Add diced avocado right before serving to keep it fresh and vibrant.
  5. Give the mixture a final stir and taste before serving. Adjust seasoning or lime juice if needed. Serve with tortilla chips or as a topping for tacos or grilled meats.

Notes

  • I always chill it for at least an hour because flavors deepen beautifully over time.
  • I add avocado only when serving so it stays green and creamy.
  • I sometimes mix in extra lime juice just before serving to freshen flavors.
  • I finely dice vegetables so every scoop tastes balanced.
  • I taste and adjust seasoning before serving since beans absorb flavors while chilling.