Cowboy Caviar Recipe

Cowboy Caviar ~ whether you call it Texas caviar, black bean salsa, black eyed pea salad, or Southwestern bean salad, this cross between a salsa and a salad is just plain GOOD!

Cowboy Caviar ~ whether you call it Texas caviar, black bean salsa, black-eyed pea salad, or Southwestern bean dip, this all-American cross between a salsa and a salad is just plain GOOD! It’s a multi-tasker that’s always welcome at barbecues and potlucks, and it has Cinco de Mayo, Memorial Day, and 4th of July written all over it.

Cowboy Caviar in a bowl with chips and lime

Cowboy caviar is a healthy rainbow bean salad that doubles as a dip, a salsa, and an all around people pleaser!

Sit me down in front of a bowl of this colorful cowboy caviar, throw in a pile of chips, and I won’t come up for air until I’ve polished it off ~ definitely my kind of food. And between the beans and all the veggies, this is substantial food, chunky enough to double as a side dish. But whether you call it a dip, salsa or salad, it’s a healthy dynamo, so the more you scoop up with your chips or pile on your plate, the better.

Ingredients for Cowboy Caviar in a bowl

What you’ll need for a great cowboy caviar

This recipe is traditionally anchored by black beans and black-eyed peas. But there’s so much more!

  • black beans ~ I used canned, but if you’re up for it, definitely soak and cook dried beans, they’re wonderful!
  • black-eyed peas ~ when I couldn’t locate canned black-eyed peas at my store, I used dried. They don’t need to be soaked, and they cook up surprisingly quickly. I love the contrast between the two types of beans, it’s a really pretty effect in the caviar.
  • fresh corn
  • red onion
  • colorful bell peppers
  • tomatoes
  • jalapeños
  • olives
  • fresh cilantro

for the dressing

  • olive oil
  • fresh lime juice
  • chipotle chili powder
  • cumin
  • salt and pepper

A bowl of colorful Cowboy Caviar

A vegetable chopper comes in handy with this recipe

You want all the ingredients in this confetti-like salad to be evenly and finely diced. I love my Alligator Chopper.  If you do a lot of recipes that require fine chopping, it’s a wonderful time saver. If you plan to use this cowboy caviar as a salad you can afford to go a little bigger with the size of the pieces and a knife will work just fine. But for a salsa, everything needs to be fine enough to fit nicely on a chip!

Cowboy Caviar in a blue bowl with spoon

Color is key to the charm of this rainbow bean dip ~

Bold bell peppers pop against the black and white beans…with bright yellow corn, vivid red tomatoes, black olives along with pimento stuffed greens, and purple onions all contributing to the rainbow effect.

Cowboy Caviar is a high protein, high fiber salsa or side salad that will take you right through the spring and summer season ~ everybody raves about it!

Other ingredients to use in your cowboy caviar:

  • avocado
  • green onions
  • jicama
  • zucchini
  • carrots
  • garden peas
  • cucumber

Cowboy Caviar with corn chips in a colorful bowl


Reader Rave ~

“This is one of my favorite tailgate snacks to make!! The colors are perfection!” ~ Annie


I’ve got a thing for bean salads…

Cowboy caviar in a bowl with a spoon.
Print
3.57 from 73 votes

Cowboy Caviar

Cowboy Caviar ~ whether you call it Texas caviar, black bean salsa, black-eyed pea salad, or Southwestern bean dip, this all-American cross between a salsa and a salad is just plain GOOD! 
Course Appetizer, Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Yield 30 servings
Calories 63kcal
Author Sue Moran

Ingredients

  • 15 ounce can of black beans well rinsed and drained
  • 15 ounce can of black-eyed peas well rinsed and drained
  • 1 ear of corn kernels removed (the corn can be cooked or raw)
  • 1/3 cup minced red onion
  • 1/3 cup finely diced green bell pepper
  • 1/3 cup finely diced yellow bell pepper
  • 1/3 cup finely diced orange bell pepper
  • 1/2 cup finely diced fresh tomatoes
  • 1-2 jalapenos, to taste, minced
  • 1/4 cup chopped green stuffed olives
  • 1/4 cup chopped black or kalamata olives
  • a large handful of fresh cilantro leaves, rough chopped

dressing

  • 4 Tbsp extra virgin olive oil
  • juice to 2 large limes
  • 1 tsp chipotle chili powder
  • 1/2 tsp cumin powder
  • salt and pepper to taste

Instructions

  • Put all the salad ingredients into a large bowl.
  • Whisk the dressing ingredients together and taste to adjust it to your liking.
  • Add the dressing to the salad and toss gently.
  • The salad is best if made a couple of hours ahead of time to allow the flavors to develop and mingle. It keeps for a week in an airtight container in the refrigerator.

Video

Cook's notes

  • These amounts are approximate, you will just eyeball it.  A rough guide is to include an equal amount of veggies to beans ~ and lots of cilantro 🙂
  • The corn can be cooked or raw, but I think it has the best flavor when it's grilled, and it gets nice char marks that way, too.  You can set it right on the grill in or out of its husk, and turn frequently with tongs until it starts to steam or soften.
  • My pretty blue bowl is made by one of tvfgi's own AMERICAN ARTISANS!

Nutrition

Serving: 3Tbsp | Calories: 63kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 128mg | Fiber: 3g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

free ebook

 

You Might Also Like

41 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Marilyn C Fabbro
    June 2, 2021 at 9:55 am

    5 stars
    This is perfect as a salad in itself. I added feta cheese and barley couscous, depending on my mood. It’s a staple recipe. in my wheelhouse.

    • Reply
      Sue Moran
      June 2, 2021 at 10:16 am

      I’m so glad. To me it just screams ‘summer’s here!’

  • Reply
    Richelle Dall'Acqua
    December 7, 2020 at 9:29 am

    5 stars
    Hi ?
    Just a quick thankyou, my family loves this recipe & I get many requests. We also enjoy the tropical ?hot dogs & your jalapeño cornbread recipe ?
    Also If its not too nosey what brand of colorful bowls are you using to display the cowboy cavier & your beautiful cous cous salads? They are just Beautiful!
    Happy Cooking!
    R Dall’Acqua

    • Reply
      Sue
      December 7, 2020 at 9:43 am

      Hi Richelle, the pottery is by my friend Sandy Kreyer, I’ve done a post all about here here.

      • Reply
        Richelle Dall'Acqua
        December 7, 2020 at 10:18 am

        POSITIVELY GORGEOUS!!! I will be buying one from her! Thankyou so much for the quick reply and the information! Keep up your Wonderful Inspirations & recipes they bring such fun & joy !!!!

        • Reply
          Sue
          December 7, 2020 at 11:08 am

          Happy Holidays <3

1 2 3

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!