By: Becky Hardin
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This easy Cowboy Caviar recipe is simple to make and takes just 10 minutes. Dressed in a light vinaigrette, this appetizer is perfect to feed a crowd and can be made ahead of time. Texas caviar is healthy, vegan, and gluten-free.
Table of Contents
Why We Love This Cowboy Caviar Recipe
Time for a classic appetizer that’s packed full of flavor. Somewhere between a dip and a salad, it’s so easy to whip up a big batch of this cowboy caviar for easy entertaining. Perfect for game day and all your host(ess)ing needs!
Variations on Texas Caviar
This is a traditional cowboy caviar recipe, and it’s delicious as is, but the following would make excellent additions:
- avocado
- red bell pepper
- crumbled feta
- scallions
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How to Store and Reheat
Store leftover cowboy caviar in an airtight container in the refrigerator for up to 4 days. Stir well before serving chilled.
How to Freeze
Freeze cowboy caviar in an airtight container or Ziplock bag for up to 3 months. Let thaw for at least 12 hours (or up to overnight) in the refrigerator before serving.
Serving Suggestions
This cowboy caviar is an awesome appetizer or even a great side dish salad! You can eat it with tortilla chips, use it as a topping for chicken nachos, or even eat it with afork as a salad.
I like to serve it alongside baked hamburgers, crockpot ribs, chicken tacos, beef enchiladas, or sloppy joes.
Is cowboy caviar healthy?
Texas caviar is a great option to serve at a party if you want to offer up a healthy choice. You get tons of vitamins and minerals from all the veggies in this recipe and the beans add protein and fiber. It is naturally vegan and gluten-free too!
Can you freeze cowboy caviar?
Yes! This salad freezes (and thaws!) extremely well. Just defrost overnight in the fridge and give it a quick toss before serving.
More Salsa Recipes To Try
- Mango Salsa
- Avocado Corn Salsa
- Italian Salsa
- Salsa Fresca
- Mexican Street Corn Salsa
5-Star Review
“I really can’t wait to make it again! It was so good!” -Toni
Recipe
Cowboy Caviar Recipe
4.70 from 13 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Total: 10 minutes minutes
Serves8 people
Print Rate
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This easy Texas caviar recipe takes just 10 minutes, feeds a crowd, and is healthy to boot!
Step-by-step photos can be seen below the recipe card.
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Ingredients
For the Salad
- 4 roma tomatoes diced (seeds removed)
- ½ cup diced red onion
- 1 green bell pepper diced (seeds removed)
- 1 jalapeño pepper diced (seeds and spine removed)
- 2 cups frozen sweet corn no need to thaw
- 15 ounces black beans drained and rinsed (1 can)
- 15 ounces black eyed peas drained and rinsed (1 can)
- ⅓ cup chopped fresh cilantro
For the Dressing
- ⅓ cup olive oil
- 3 tablespoons lime juice (from 1½ limes)
- 3 tablespoons red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 teaspoon granulated sugar
- ½ tablespoon honey
Instructions
In a large bowl, stir together all of the ingredients for the salad.
4 roma tomatoes, ½ cup diced red onion, 1 green bell pepper, 1 jalapeño pepper, 2 cups frozen sweet corn, 15 ounces black beans, 15 ounces black eyed peas, ⅓ cup chopped fresh cilantro
In a separate medium bowl, whisk together the dressing ingredients.
⅓ cup olive oil, 3 tablespoons lime juice, 3 tablespoons red wine vinegar, 1 teaspoon sea salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon chili powder, 1 teaspoon granulated sugar, ½ tablespoon honey
Pour the dressing over the cowboy caviar and stir to combine/coat.
Store in the fridge to marinate for 1 hour before serving if time allows.
Serve chilled with tortilla chips.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- I used frozen corn in this recipe, but you could also use frozen or fresh.
- Use the freshest veggies you can, preferably organic.
- If you prefer things spicy, leave the jalapeño seeds in.
- Let the salad marinate for at least 1 hour before serving (if time allows) for the best taste.
- This salad can be prepared up to 4 hours in advance of serving.
Storage:Store cowboy caviar in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 251kcal (13%) Carbohydrates: 33g (11%) Protein: 9g (18%) Fat: 10g (15%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Sodium: 503mg (22%) Potassium: 543mg (16%) Fiber: 9g (38%) Sugar: 7g (8%) Vitamin A: 550IU (11%) Vitamin C: 29mg (35%) Calcium: 43mg (4%) Iron: 3mg (17%)
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How to Make Cowboy Caviar Step by Step
Make the Salad: In a large bowl, stir together 4 diced roma tomatoes, ½ cup of diced red onion, 1 diced green bell pepper, 1 diced jalapeño pepper, 2 cups of frozen sweet corn, 15 ounces (1 can) of drained and rinsed black beans, 15 ounces (1 can) of drained and rinsed black eyed peas, and ⅓ cup chopped fresh cilantro.
Make the Dressing: In a separate medium bowl, whisk together ⅓ cup of olive oil, 3 tablespoons of lime juice, 3 tablespoons of red wine vinegar, 1 teaspoon of sea salt, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, ½ teaspoon of chili powder, 1 teaspoon of granulated sugar, and ½ tablespoon of honey.
Toss the Salad: Pour the dressing over the cowboy caviar and stir to combine/coat. Store in the fridge to marinate for 1 hour before serving if time allows before serving chilled with tortilla chips.
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