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.
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Cowboy caviar, aka Texas caviar, is a chunky bean salsa made with black beans, black-eyed peas, corn, bell peppers, tomatoes, jalapeños, cilantro, and a tangy lime vinaigrette. I love it salsa-style with tortilla chips, but it also works as a side salad, or taco topping!
My version leans fresh and super colorful, perfect for summer parties, game days, and potlucks.
The Quick Scoop
Prep time: 15 minutes
Cooking: None!
Main ingredients: Black beans, black-eyed peas, corn, peppers, tomatoes, onion, jalapeño, olives, and cilantro
Dressing: Olive oil, fresh lime juice, chipotle chili powder, cumin, salt, and pepper
Best served: Chilled, with tortilla chips
Make-ahead: Best after a couple of hours in the fridge
Storage: Keeps in an airtight container in the refrigerator for up to 5 days
Straight from the comments
🌟 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!
How I build my cowboy caviar
The beans: I use black beans and black-eyed peas which add a boost of protein to the cowboy caviar.
- You can use well-rinsed canned beans, or soak and cook dried beans if you have the time. The texture is a little firmer, which is great.
The veggies: Cut everything the same size as the beans for a perfectly scoop-able salsa.
- Fresh corn off the cob, lightly charred, if possible!
- Bell peppers ~ go for color, grab one of those multi-packs.
- Red onion adds an essential little kick every salsa needs.
- Jalapeños ~ moderate the heat by leaving out the seeds.
- Tomatoes: firm tomatoes like plum work best here. Cherry tomatoes will work, too.
The briny bits: the brine adds another layer of complexity to the flavor profile.
- I use stuffed green olives for a complex flavor and more color.
The herbs: fresh cilantro. If you don’t love it, use basil or parsley.
The dressing: it’s an olive oil and fresh lime juice base flavored with chile and cumin. Yum.
You asked…
Is cowboy caviar the same as Texas caviar?
Yes. Cowboy caviar is also known as Texas caviar. The original 1940s version was conceived as a salad, built around ‘pickled’ black-eyed peas. Colorful modern versions are used mostly as a dip.
Can cowboy caviar be made ahead?
Yes, and it’s actually better after a couple of hours in the refrigerator. The beans and vegetables absorb the lime dressing and the flavors settle.
How long does cowboy caviar last?
Cowboy caviar keeps well in an airtight container in the refrigerator for up to 5 days. Stir before serving because the dressing settles at the bottom. Tip: omit the tomatoes and your caviar will keep better in the fridge.
Can I use frozen or canned corn?
No, I think fresh corn is essential for this crunchy caviar.
Should I add avocado?
Avocado is delicious in cowboy caviar, but add it just before serving so it stays green and fresh.
What do you serve with cowboy caviar?
Serve it with tortilla chips as a dip, spoon it over tacos, pile it onto grilled chicken or fish, or serve it as a cold bean salad with barbecue.
Change up your cowboy caviar
- 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!)
How I get everything chopped so finely
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.
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Cowboy Caviar
Video
Equipment
- Alligator Chopper, optional but handy! buy it here
Ingredients
Cowboy caviar
- 15 ounce can of black beans, well rinsed and drained
- 15 ounce can of black-eyed peas, well rinsed and drained
- 1 ear corn, kernels removed (the corn can be cooked or raw)
- 1/3 cup red onion, minced
- 1/3 cup green bell pepper, finely diced
- 1/3 cup yellow bell pepper, finely diced
- 1/3 cup orange bell pepper, finely diced
- 1/2 cup fresh tomatoes, seeded and finely diced
- 1 jalapeño, or to taste, minced
- 1/4 cup green stuffed olives, finely diced
- 1/4 cup black or kalamata olives, finely diced
- 1 handful fresh cilantro leaves, rough chopped
Dressing
- 4 Tbsp extra virgin olive oil
- 2 large limes
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin powder
- salt and pepper to taste
Instructions
- Put all the cowboy caviar 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 up to 5 days in an airtight container in the refrigerator. Note: if you plan to make more than a day ahead, it helps to omit the tomatoes and add them before serving.
Notes
Nutrition
I love bean salads
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Question: can the corn be canned (rinsed and drained)? I did buy one ear of corn but it’s pitiful looking and I have a bag of frozen white corn. Which do you think? I love your recipes and photos. Thank you:).
Thanks Anna <3 I prefer fresh, and next to that, frozen, but you can use canned in a pinch. I would definitely rinse well to get rid of an much of that ‘canned’ flavor as possible.
We have been eating this for years – the original recipe I found was Texas Caviar…but we just call it ‘crack’ now – even though our recipe makes a bunch, we always double it as much of it gets eaten literally, right out of the bowl. The dressing we use is a mix of rice wine vinegar, cumin, olive oil, garlic powder and chili powder – boiled for few minutes then cooled – to die for!! Thanks for sharing and reminding me that it’s been a while since I made this.
The chili powder sounds like a fabulous idea. I don’t think about making this so much in the colder months, but maybe I should!
Sue: Nice colors and excellent repertoire! An alternative suggestion: Black or Beluga Lentils to sub for black beans. These will have to be cooked for about 30 minutes. The effect is stunning as the lentils more closely resemble caviar in shape and size. Also they present great contrast in green leaf salads with arugula, for example. I’m seeing our local gourmet restaurants including them in their salads. Great ideas you’re showcasing. Why eat bland when, as Petula Clark sang back in the day, “You can Color my world with sunshine!”
Love that idea, those little black lentils are wonderful, and I think they’d be great in this salsa, thanks Bruce 🙂
Want to make this! In the Dressing ingredients, is it supposed to be 1 tspn. chipotle chili powder OR 1 tspn. chipotle chili pepper, as it appears? Thank you!
That’s powder, sorry Janet, I fixed it!
This is one of my favorite tailgate snacks to make!! The colors are perfection!
Thanks Annie, the colors make it so much more fun and delicious!
Love this amazing bowl of goodness and all the flavors, my kind of salad.
Yes please, I could easily eat my weight in this colorful salsa! (All I need is a margarita to go with! ;))
I’m glad you like this Laura, and yes, I pretty much did eat my weight in it…and I’m not sorry 🙂
This would be hard to resist on any holiday buffet table. GREG
thanks Greg ~ and the bonus is that it keeps so well, no wilting or spoiling.
I wouldn’t even need chips for this. I’d eat it right out of the bowl like a salad! LOVE!! It’s so pretty and colorful too!
This must be super popular..you are the second one topost today! Must try!