Cowboy Caviar is a vibrant and colorful salad that may be served as a side dish, a salsa to dip tortilla chips in, or even just on its own. A bright, tasty dish with a bit of a kick that is made with black-eyed peas, black beans, corn, jalapeños, tomatoes, cilantro, and juicy limes.
Table of contents
What is Cowboy Caviar?
You may know this dish by a few other names, like Redneck Caviar, Southern Caviar Dip, Carolina Caviar, or Hillbilly Caviar. Whatever you call it they’re all basically the same thing, a bean salad, with the basic ingredients being black-eyed peas, oil and vinegar, with garlic and onions.
It’s a great recipe for any occasion as it’s quick and easy to make, goes with just about anything and is also super healthy!
The infamous dish was originally created in 1940 by Helen Corbitt, who served as Neiman Marcus’s executive chef for seventeen years. Modern versions of the dish now often include chopped green bell peppers, other types of beans, and corn.
It uses jalapeño peppers instead of bell peppers for a spicy kick, with some black beans thrown in. Cowboy Caviar such a versatile and delicious dish, it’s sure to please any crowd, and if you like this recipe and wish to try some other salad dips then have a look at my BLT Dip too.
Why this recipe is awesome
- Quick to make, it’s ready in 10 minutes.
- Perfect to serve a crowd, it makes enough for 15.
- Customize your heat to make it more or less spicy.
- It’s a timeless classic American recipe.
Ingredients Needed
Corn – I like to use frozen corn. When you add it to the other ingredients it thaws fast and keeps the dip chilled. You can use white, yellow, or sweet corn. Use fresh corn and steam it on the cob. Remove the kernels and add to the dish.
Black Beans – Be sure to rise and drain the black beans. You can use seasoned beans as well.
Black Eyed Peas – I like to use frozen black eyed peas as well. Just thaw and rinse before using.
Onion – Some prefer white onion or green onions but I love red onion for the color and flavor.
Lime – Lime juice freshly squeezed from a lime will taste the best.
Cilantro – Use fresh cilantro and chop fine.
Jalapeño – Fresh works best but you can use pickled jalapeño in a pinch.
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How to make Cowboy Caviar
FIRST: Drain and rinse the black beans, black eyed peas, and corn. Place them in a large bowl.
SECOND: Dice onion small and add to the beans. Remove the seeds and ribs from the jalapeño pepper and mince fine. Add to the bowl.
THIRD: Chop the cilantro and add to the bowl. Toss to combine.
FOURTH: Squeeze the lime juice over the mixture. Season with salt, pepper, and spices. Toss to combine. Serve and enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Why do they call it Cowboy Caviar?
Cowboy Caviar was actually first named “Texas Caviar” as an amusing contrast to actual caviar, which is an expensive appetizer made of salt-cured fish roe consumed mainly in France.
When Helen Corbitt made the original recipe in 1940 she did so as part of a menu where she was asked to use only products from Texas. The name has since been adapted many times.
Can I make it ahead of time?
You can make it up to 3 days in advance. If you are planning on doing this, I would leave out the jalapeño, avocado, and cilantro until just before serving.
Storage
Keep any leftovers stored in the refrigerator in an air tight container for up to 3 days. Give it a quick stir before serving again.
This does not freeze well so enjoy it fresh.
How to serve Texas Caviar Dip
There are so many ways to serve this dip!
- As a dip with chips
- Topping for chicken, fish, or pork
- As a side dish similar to succotash
- Topping for nachos
- On Tacos
- In Burritos
- As a salad
Cowboy Caviar is perfect for adding to your Taco Bar for game day, and you can serve it with some Cheesy Fries or why not try one of these delicious recipes for amazing meatball appetizers. If you are putting together a spread for game day don’t forget your Reeses Pretzel Football Cookies!
Tapas Tips & Tricks
- You can use dried beans. Prepare them according to package directions. 2/3 cup of dried beans equals a 15oz can.
- Make a simple dressing of olive oil, red wine vinegar, and lime juice or use Italian dressing.
- Add the corn frozen to the dish and it will keep the other ingredients chilled longer.
- Add some chili powder to the dressing for extra spiciness.
- Substitute the jalapeño peppers for bell peppers to take out the spicy kick.
- You can enjoy it right away but I think it tastes better chilled in the fridge for an hour or two.
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Try this Cowboy Caviar recipe for game day or as a quick and healthy side to your next weeknight meal!
More Easy Recipes
Cowboy Caviar
Cowboy Caviar is a vibrant and colorful salad that may be served as a side dish, a salsa to dip tortilla chips in, or even just on its own.
Ingredients
- 1 (15 ounce) can black beans (drained and rinsed)
- 2 cups frozen corn (I like the white sweet but get what’s available)
- 1 (15 ounce) can black eyed peas (drained and rinsed)
- 3 Roma tomatoes (diced)
- 1 cup diced red onion
- 2 large jalapeño peppers (ribbed, seeded, diced small)
- 3 cloves garlic (minced fine)
- ½ cup fresh cilantro (chopped fine)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Drain and rinse the beans.
- In a large bowl, combine the beans, corn, tomatoes, onions, peppers, and garlic. Toss to mix.
- In a separate bowl, combine the dressing ingredients.
- When ready to serve, drizzle with dressing and toss to combine. Sprinkle with cilantro and serve with tortilla chips.
Notes
- You can use dried beans. Prepare them according to package directions. 2/3 cup of dried beans equals a 15oz can.
- Make a simple dressing of olive oil, red wine vinegar, and lime juice or use Italian dressing.
- Add the corn frozen to the dish and it will keep the other ingredients chilled longer.
- Add some chili powder to the dressing for extra spiciness.
- Substitute the jalapeño peppers for bell peppers to take out the spicy kick.
- You can enjoy it right away but I think it tastes better chilled in the fridge for an hour or two.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 69Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 144mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 3g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
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