Print

Easy Cowboy Caviar Recipe (Texas Caviar)

A golden spoon lifting a bite of colorful Cowboy Caviar, featuring black-eyed peas, corn, and red peppers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple recipe to make classic Cowboy Caviar, a flavorful, marinated bean and corn salad perfect as a dip or side dish.

Ingredients

Scale
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/2 red onion, finely chopped
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the rinsed black-eyed peas, black beans, corn, red bell pepper, green bell pepper, red onion, jalapeño (if using), and cilantro in a large bowl.
  2. In a separate small bowl, whisk together the olive oil, red wine vinegar, lime juice, cumin, chili powder, salt, and pepper to create the dressing.
  3. Pour the dressing over the vegetable and bean mixture.
  4. Stir gently until all ingredients are evenly coated.
  5. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to marinate.
  6. Stir again before serving. Serve chilled or at room temperature with tortilla chips or as a salad.

Notes

  • For best flavor, let this Cowboy Caviar marinate for 4 to 8 hours.
  • You can substitute kidney beans or pinto beans for the black-eyed peas if you prefer.
  • This dip keeps well in an airtight container in the refrigerator for up to 5 days.
  • Use fire-roasted corn for a smoky variation in your bean salad.

Nutrition

Find it online: https://savorsensations.com/cowboy-caviar-easy-recipe-texas-caviar-dip/