Go Back
Colorful Cowboy Caviar: A Fresh, Flavor-Packed Dip

Colorful Cowboy Caviar

A vibrant no-cook bean and vegetable dip tossed with a fresh lime, olive oil, and cumin dressing. Add the avocado just before serving for the best color and texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Black-eyed peas, drained and rinsed
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 cup Grape tomatoes, halved
  • 1 medium Red bell pepper, diced
  • 1 medium Green or yellow bell pepper, diced
  • 1/2 small Red onion, finely diced
  • 1 jalapeno Jalapeno, seeded and finely minced
  • 1/2 cup Fresh cilantro, chopped
  • 1 avocado Avocado, diced
Dressing
  • 1/3 cup Olive oil
  • 1/4 cup Fresh lime juice
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Honey or granulated sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Drain and rinse the black beans and black-eyed peas thoroughly. Drain the corn well so excess liquid does not water down the dip.
  2. Add the beans, peas, corn, tomatoes, bell peppers, red onion, jalapeno, and cilantro to a large bowl.
  3. Whisk the olive oil, lime juice, red wine vinegar, honey or sugar, kosher salt, cumin, and black pepper in a separate bowl until combined.
  4. Pour the dressing over the vegetable mixture and gently toss until the ingredients are evenly coated.
  5. Cover and refrigerate for at least 30 minutes, or up to 1 hour, so the flavors can blend.
  6. Dice the avocado and fold it into the caviar immediately before serving to help prevent browning and keep the pieces intact.
  7. Serve with tortilla chips, pita chips, or use the cowboy caviar as a topping for grilled chicken, fish, or tacos.

Notes

Drain canned ingredients very well. For less heat, seed the jalapeno or omit it. Add avocado shortly before serving. The dip makes about 6 cups and serves 10–12 as an appetizer.