Cowboy caviar is an irresistible Tex-Mex salsa loaded with black beans, colorful veggies, and a tangy lime vinaigrette. It doubles as a vibrant side salad and comes together in just 15 minutes.
You need cowboy caviar in your life
It’s the prettiest appetizer I’ve ever made, and it’s always welcome at tailgates, barbecues and potlucks. It has Cinco de Mayo, Memorial Day, and July 4th written all over it.
- Toss it together in 15 minutes, no cooking!
- It’s gorgeous. And healthy.
- Use canned beans for convenience.
- Bring it to literally every gathering you’re invited to this summer.
What readers are saying
“This is one of my favorite tailgate snacks to make!! The colors are perfection!”
“Made a double recipe for a party and wow, this was a hit!”
“This is a must salad every spring as soon as I see fresh sweet corn”
“Yes please, I could easily eat my weight in this colorful salsa! (All I need is a margarita to go with! ;))”
Ingredient notes
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 ~ don’t let the lack of fresh corn stop you from enjoying this amazing dish, thaw some frozen if necessary.
- red onion ~ adds the perfect kick; every salsa needs a bit of red onion.
- bell peppers ~ try to get some of every color, those multipacks are perfect.
- tomatoes ~ firm tomatoes like plum work best here. Cherry tomatoes will work, too.
- jalapeños ~ moderate the heat depending on how many you use, but don’t leave them out entirely!
- olives ~ the brine adds another layer of complexity to the flavor profile.
- fresh cilantro ~ I love it! If you don’t, use basil or parsley.
for the dressing
- olive oil
- fresh lime juice
- chipotle chili powder
- cumin
- salt and pepper
My favorite veggie chopper tool
For this confetti-like bean salsa everything needs to be evenly and finely diced so it fits nicely on a chip! I love my Alligator Chopper for the job. If you do a lot of recipes that require fine chopping, it’s a wonderful time saver.
Cowboy caviar is a high fiber / low fat 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 high fiber low fat dynamo, so the more you scoop up or pile on your plate, the better.
Focus on color in your bean salad
Bold bell peppers pop against the black and white beans…with bright yellow corn, vivid red tomatoes, black and pimento stuffed olives, and purple onions all contributing to the rainbow effect. All those colors come from super healthy phytonutrients that help protect against heart disease and certain cancers. What a great reason to go in for another dip!
Creative variation ideas
- Mango Cowboy Caviar ~ add small chunks of ripe mango for a juicy, sweet contrast to the tangy dressing.
- Greek Cowboy Caviar ~ swap lime for lemon and add feta, Kalamata olives, and fresh oregano for a bright, briny twist.
- Southwest Cowboy Caviar ~ stir in green chiles, a little chipotle, and smoked paprika for smoky heat.
- Avocado Cowboy Caviar ~ fold in diced avocado just before serving for a creamy element.
- Corn & Black Bean Cowboy Caviar ~ keep it simple with just corn and black beans, plus tomatoes, red onion, and cilantro.
- Mediterranean Cowboy Caviar ~ use chickpeas instead of black beans, then add cucumber, red onion, and parsley with a lemony dressing.
- Beluga Cowboy Caviar ~ try tiny black lentils in place of beans ~ they mimic the look of caviar and give a more delicate texture. (Thanks to reader Bruce for this suggestion!)
Add The View from Great Island as a Trusted Google Source
Cowboy Caviar
Video
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.
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
I love bean salads
Mediterranean Bean Salad
Mediterranean Bean Salad ~ you don’t need a new diet, you just need to eat more beans! This salad is colorful, crunchy, and keeps well for days!
Edamame Salad
Edamame Salad is healthy, colorful, and crunchy ~ it's Asian bean salad meets rainbow slaw, and this easy no-mayo salad goes with everything!
7 Bean Salad with Chimichurri Dressing
7 Bean Salad with Chimichurri Dressing ~ why should steak get all the perks? My healthy bean salad takes full advantage of the jolt of flavor from this garlicky herb sauce.
Tuna and White Bean Salad
This tuna and white bean salad is the very definition of a pantry meal ~ ready in 15 minutes!
Dilly Bean Salad
A classic summer side dish made with green and yellow beans dressed in a fabulous dill vinaigrette.
Greek Chickpea Salad
Greek Chickpea Salad is the perfect summer side dish loaded with fiber rich beans, crunchy veggies, olives, feta, + a rosemary lemon dressing.
Rainbow Bean Salad with Sweet and Sour Dressing
Rainbow Bean Salad is gorgeous, healthy, easy to make and transport, keeps well in the fridge, and is fun to eat ~ what more could you ask from a salad?
25