Cowboy Caviar

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This zesty and colorful Cowboy Caviar is a beloved Texan dish that’s perfect for potlucks, parties, or served as a fresh snack. Cowboy Caviar (also known as Texas Caviar) first made its debut at the Houston Country Club on New Year’s Eve in the 1940s.

While it all started as a New Year’s Eve dip in Texas (black-eyed peas are eaten for good luck on NYE in the South), this simple dip with fresh ingredients quickly grew into a year-round and nationwide favorite.

This is a no-cook recipe that combines all the classic ingredients of the original Cowboy Caviar recipe. While the recipe from the 1940s was a bit more modest, our version elevates the dish with fresh bell peppers and jalapeño from the garden tossed with a vibrant homemade vinaigrette.

Recipe Highlights

• This is a no-cook dip, making it perfect for any time of the year. Serve it up during hot summer days, or carry the good luck tradition forward on New Years Eve. 
• Our version uses fresh jalapeño peppers from the garden for more spice. You can however customize this dip for less heat or no heat at all.
• Cowboy Caviar is a vibrant recipe that adds a burst of colorful, fresh veggies to any table. 
• You can make this recipe ahead of time for entertaining as it stores well in the fridge. The flavors develop more after sitting for some time, and I find it is even tastier the next day.
• This is a satisfying dip that uses beans and fresh veggies. It’s a healthier and fresher option than dips that use cheese or heavier ingredients, while also being a great source of protein.
• To simplify this dish even further, you can use Italian dressing instead of the homemade vinaigrette.
• This is an easy recipe that can be made many different ways, depending which ingredients you have on hand.

Ingredients Needed

For the base:

• Black-eyed peas – It wouldn’t be Cowboy Caviar without black-eyed peas. This is a staple ingredient for this recipe and is found in most traditional recipes today.
• Black beans – Black beans add contrast of color, additional protein, and variety to the traditional dish.
• Corn – The addition of corn adds the perfect balance of sweetness and a pop of sunny color.
• Red onion – I like using red onion in this recipe for the sharp and crisp flavor. For less pungency, soak the chopped onions in cold water for 15 minutes.
• Bell peppers (green, red, and yellow/orange) – A rainbow of colors from fresh garden grown peppers.
• Jalapeño – Adds a little heat that can be adjusted to taste. Add additional green bell pepper if you’d like to omit the spice.
• Grape tomatoes or cherry tomatoes – Bring fresh flavor and juicy texture.

Dressing ingredients:

• Olive oil – This is the base of the dressing. You can also substitute and use avocado oil.
• Red wine vinegar – Adds tanginess and flavor to the dressing.
• Lime juice – Brings fresh citrus notes and helps to balance the sharpness of the onion.
• Honey – Balances the acidity with subtle sweetness. You can also substitute with agave nectar.
• Garlic – Provides additional savory notes and more depth to the flavor.
• Cumin and chili powder – Adds warming Southwestern flavors
• Salt and pepper – Helps to balance and enhance the overall flavor of this dish.

How to Make Cowboy Caviar

Start by rinsing and draining the beans, corn, and black-eyed peas very well. This removes any excess sodium as well as any canned flavor.

In a large bowl, combine black beans, black-eyed peas, corn, diced red onion, bell peppers, jalapeño, and tomatoes.

In a separate small bowl, whisk together the oil, red wine vinegar, lime juice, honey, minced garlic, cumin, chili powder, salt, and pepper until well combined.

Pour the vinaigrette over your vegetable mixture and toss everything together until evenly coated. For best results and flavor, refrigerate for at least 30 minutes before serving.

Storage and Serving

Store the dip in an airtight container in the refrigerator for up to 3 days. The flavors will improve after a day or so as all the ingredients marinate together.

What to eat with cowboy caviar:

• Serve as a dip with tortilla chips or corn chips
• Use as a side dish for meats 
• Top grilled chicken, fish or pork 
• Use as a filling for tacos or burrito bowls
• Mix into a traditional garden salad for added protein and flavor

Recipe Tips and FAQs

• ​Fresh lime juice makes a noticeable difference compared to bottled and we find that it is worth using.
• If you are preparing the dish last minute, you can use your favorite bottled vinaigrette or Italian salad dressing.
• Adding chopped ripe avocado will add a creamy texture to this dip. 
• The addition of other ingredients like feta cheese, fresh parsley, green onions, or different types of beans are just a few ways to change up this great recipe.

Can I make this ahead of time?
Yes! This dish actually benefits from being made 1-2 days in advance as it allows the flavors to meld together.

What is a substitute for black-eyed peas in cowboy caviar?
While they are the traditional choice, black eyed peas can be replaced with any bean you prefer, such as pinto or kidney beans.

Can I freeze cowboy caviar?
Freezing isn’t recommended for this recipe as the fresh vegetables will lose their crisp texture when thawed.

How long will cowboy caviar last in the refrigerator?
You can store cowboy caviar for 3-4 days in the fridge. In our experience, the beans can get a bit mushy, so it is best eaten within a couple days.

I hope you enjoy this easy cowboy caviar. It’s a delicious appetizer that I love making as a side salad or a dish to bring to a summer BBQ. Let us know any variations you may have made and be sure to leave a comment and star rating if you try this recipe out!

Other appetizers and dips

• Creamy jalapeño sauce
• Simple slow cooker Buffalo chicken dip
• Jalapeño salsa recipe