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The Best Cowboy Caviar Recipe (Perfect for Cookouts & Potlucks)

The Best Cowboy Caviar recipe served in a white bowl with black beans, black-eyed peas, corn, avocado, cherry tomatoes, bell peppers, cilantro, and tortilla chips for dipping.

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This easy Cowboy Caviar recipe is a fresh, colorful dip made with black beans, black-eyed peas, sweet corn, avocado, tomatoes, bell peppers, red onion, cilantro, and a zesty homemade dressing. Serve it with tortilla chips or as a simple summer side dish for cookouts, BBQs, and potlucks.

Ingredients

Cowboy Caviar

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can black-eyed peas, drained and rinsed
  • 1 (15 oz) can sweet corn, drained
  • 1 cup cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • ¼ cup red onion, finely diced
  • 1 avocado, diced
  • ¼ cup fresh cilantro, chopped

Dressing

  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 2 TBSP lime juice (or juice of 1 fresh lime)
  • 1 TBSP honey
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Drain and rinse the black beans and black-eyed peas. Drain the corn well.
  2. Add the black beans, black-eyed peas, corn, tomatoes, bell peppers, red onion, avocado, and cilantro to a large mixing bowl.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, honey, garlic powder, chili powder, cumin, salt, and black pepper.
  4. Pour the dressing over the Cowboy Caviar and gently toss until everything is evenly coated.
  5. Cover and refrigerate for at least 30 minutes before serving, if time allows.
  6. Serve cold with tortilla chips or as a side dish.

Notes

For best texture, add the avocado shortly before serving if making this recipe ahead of time.

Serve with sturdy tortilla chips, scoop-style chips, or alongside grilled burgers, hot dogs, chicken, or BBQ.

If the mixture tastes like it needs more brightness after chilling, add an extra splash of lime juice before serving.