Cowboy Caviar (Texas Caviar) features the bright fresh flavors of the southwest. Tomatoes, corn, avocado, black beans, black eyed peas and a vibrant dressing make the best fresh dip to eat with crunchy corn tortilla chips.
We love this popular dip recipe because it can be made in 20 minutes and keeps well in the refrigerator until you are ready to serve it. We’ve made Cowboy Caviar, also known as Texas Caviar, for family gatherings, picnics in the park and trips to the beach.
If you are making it more than a few hours ahead of time, wait to add the avocado chunks and cilantro until just before serving it. Mix the ingredients gently to coat with the dressing and serve it with crispy tortilla chips. It is a great dip for spring and summer parties.
Cowboy Caviar can be served as an appetizer to any spring or a side dish to a tasty summer meal. Serve it as a condiment to use on fish tacos, quesadillas or taco salad. We like it for a bright, flavorful snack served with tall cold drinks by the pool.
More Favorite Dip Recipes
Fresh ingredients are at the heart of this recipe for Cowboy Caviar. Fresh corn, sweet bell peppers, Roma tomatoes, ripe avocados, beans and lime juice make a deliciously bright and flavorful dip.
Cowboy Caviar (Texas Caviar) Recipe
Key Ingredients:
BEANS– A can of black beans and a can of black eyed peas are used in the dip, adding protein and making it more substantial.
FRESH VEGETABLES– Roma tomatoes, fresh corn, sweet bell pepper, chunks of avocado, jalapeño pepper and red onion are used to make this dip.
HERBS– Chopped cilantro is added for an earthy flavor.
DRESSING– Salt, white pepper, garlic powder, ground cumin and sugar are whisked together with olive oil and vinegar to make a bright, tangy dressing.
CORN TORTILLA CHIPS– Serve this tasty dip with crunchy corn tortilla chips for scooping.
Substitutions for Cowboy Caviar
Another reason you’re going to love this recipe is because it is so versatile. This list of substitutions should help you make it just right for your family.
BEANS– Yes, black eyed peas are considered beans. Don’t have them in your pantry, use chickpeas instead. Don’t have black beans, use white or navy beans in their place. I would not use kidney beans in this dip, due their tougher skin. Kidney beans are better used in soups and stews.
CORN– Want to make this recipe even easier? Use a can of sweet corn (drained) or frozen corn instead of fresh corn on the cob. This allows you to skip the step of cooking the corn before adding it to the dip. But I do like fresh corn best.
PEPPERS– I used a sweet red pepper and a small jalapeño pepper in this recipe. Be sure to remove the membranes and seeds from the peppers before chopping them into small pieces. Red, yellow or orange pepper can be used for sweetness.
HERBS– Many people do not like the taste of cilantro, so you can substitute flat-leaf parsley instead. It gives the dip a fresh earthy flavor.
DRESSING– Using a store-bought bottled vinaigrette is a time saver and will still result in a deliciously bright dip.
How to make Cowboy Caviar
Step-by-Step Instructions:
- In a large saucepan, boil two ears of corn for 6 minutes. Drain and cool the corn on the cob. Cut the corn from the cob and add it to a large bowl. Add the drained black beans, black eyed peas, tomatoes, sweet pepper, red onion and diced jalapeño.
- In a medium bowl, add the dressing ingredients and whisk together. Pour dressing over the dip ingredients. Stir to combine. Refrigerate the dip until ready to serve.
- Just before serving, stir in the avocado chunks and chopped cilantro. Serve with crispy tortilla chips. Recipe makes 12 servings.
Tips for making the best Cowboy Caviar
I’ve made this popular southwest dip several times and have learned some quick tips that will keep your dip tasting the best.
- Chop all of your vegetables into small chunks that are about the same size, about the size of the beans in the dip. This makes it easy to eat with a tortilla chip.
- If you plan to include the red onion in this recipe, chop it and place it in a small bowl with ice water for 10 minutes before adding it to the dip. This removes the pungent flavor and smell of the onion. Quick Pickled Red Onions are easy to make and are also a tasty addition to the dish.
- When preparing your vegetables, chop the tomatoes first and place them on a few paper towels to drain. Let them drain while you chop the rest of the vegetables for the dip. This removes excess water and some of the seeds from the tomatoes.
- Rinse and drain the beans in a fine mesh strainer. Shake off any excess water before adding them to the bowl.
- Add the cilantro and avocado chunks just before serving to prevent browning. DO NOT overmix the dip. Gently stir after adding the avocado, so it doesn’t break down and make the dip mushy.
What to serve with Cowboy Caviar
Any Mexican dinner you might serve with Sweet Corn Salsa or Pico de Gallo would be great to serve with this tasty Cowboy Caviar.
- Fish Tacos
- Grilled Chicken Quesadillas
- Beef Enchiladas
- Roasted Chicken Tostadas
- Quesadilla Burgers
- Spicy Tortilla Bake
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Cowboy Caviar (Texas Caviar)
Ingredients
- 1.5 cups corn, cooked and cut from the cob
- 15 ounces black beans, rinsed and drained
- 15 ounces black eyed peas, rinsed and drained
- 1.5 cups Roma tomatoes, about 3 medium, chopped
- 1 medium bell pepper, red, yellow or orange, chopped
- 1/4 cup red onion, diced, optional
- 1 small jalapeño, seeds removed and diced
- 2 medium avocado, seed removed and chopped
- 1/4 cup cilantro, or parsley, chopped
- corn tortilla chips, for serving
Dressing:
- 2 small limes, juiced
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Instructions
- In a large saucepan, boil two ears of corn for 6 minutes. Drain and cool the corn on the cob. Cut the corn from the cob and add it to a large bowl. Add the drained black beans, black eyed peas, tomatoes, sweet pepper, red onion and diced jalapeño.
- In a medium bowl, add the dressing ingredients and whisk together. Pour dressing over the dip ingredients. Stir to combine. Refrigerate the dip until ready to serve.
- Just before serving, stir in the avocado chunks and chopped cilantro. Serve with crispy tortilla chips. Recipe makes 12 servings.
Equipment
- 1 sharp knife
- 1 fine mesh strainer
- 1 large bowl
- 1 medium bowl
- 1 whisk
Notes
- Chop all of your vegetables into small chunks that are about the same size, about the size of the beans in the dip. This makes it easy to eat with a tortilla chip.
- If you plan to include the red onion in this recipe, chop it and place it in a small bowl with ice water for 10 minutes before adding it to the dip. This removes the pungent flavor and smell of the onion.
- When preparing your vegetables, chop the tomatoes first and place them on a few paper towels to drain. Let them drain while you chop the rest of the vegetables for the dip. This removes excess water and some of the seeds from the tomatoes.
- Rinse and drain the beans in a fine mesh strainer. Shake off any excess water before adding them to the bowl.
- Add the cilantro and avocado chunks just before serving to prevent browning. DO NOT overmix the dip. Gently stir after adding the avocado, so it doesn’t break down and make the dip mushy.
Sherrie
Mandy made this to share at Lynne’s luncheon.
Lynne had taco bar.
Raveaboutfood
Sounds like a delicious lunch!