Cowboy Caviar

You Won’t Believe How AMAZING Cowboy Caviar Is! It is easy and delicious. Healthy Cowboy Caviar is the perfect dish for your next game day party.

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Cowboy Caviar on a plate with chips

Cowboy Caviar Ingredients

Ingredients:

  • 1 15oz. Can Black Beans (rinsed, drained)
  • 1 15oz. Can Black Eyed Peas (rinsed, drained)
  • 2 Roma Tomatoes (seeds removed, diced)
  • 1 cup Red Onion (diced)
  • 1/2 cup Red Bell Pepper (diced)
  • 1/2 cup Orange Bell Pepper (diced)
  • 2 cups Frozen Sweet Corn (thawed)
  • 1/2 cup Cilantro (finely chopped)
  • 2 Avocados (diced)
  • 2 Tbsp. Lemon Juice
  • 1 Jalapeno Pepper (seeds removed, finely diced)

Cowboy Caviar Dressing:

  • 1/2 cup Olive Oil
  • 2 Tbsp. Lime Juice
  • 2 Tbsp. Red or White Wine Vinegar
  • 1/3 cup Sugar
  • 1 Tsp. Chili Powder
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Pepper
  • 1/2 Tsp. Garlic Powder
  • 1/2 Tsp. Onion Powder

To Make Cowboy Caviar Recipe

Start by dicing bell peppers, tomatoes, onion and cilantro. Then, in a large bowl, combine black beans, black eyed peas, tomatoes, bell pepper, onion, corn, and cilantro. Toss it together so that ingredients are well-combined.

Cowboy Caviar
Cowboy Caviar


In a separate bowl, add olive oil, red wine vinegar, lime juice, garlic powder, onion powder, salt, pepper, chili powder, and sugar. Whisk until it’s completely combined. 

Pour the dressing over the caviar mixture and gently stirring it together.

Place the bowl in the refrigerator to chill for 2 to 24 hours.  

Cowboy Caviar
Cowboy Caviar

Remove bowl from refrigerator and add diced avocado. Drizzle lemon juice over avocado (this will keep it from turning brown), then gently mix it into the bowl to combine with the other ingredients.

Cowboy Caviar
Cowboy Caviar

Serve with corn chips or crackers. Note: (If not serving immediately, toss/stir well before serving). This dish can be stored in the refrigerator for four to five days.

Print

Cowboy Caviar

Cowboy Caviar on a plate with chips

  • Author: cookingwithshotgunred
  • Prep Time: 15
  • Total Time: 2 hours, 15 min.
  • Yield: 8-10 1x
  • Category: Appetizer
  • Method: Chill
  • Cuisine: Dip, Texas Dip

Ingredients

Units Scale
  • 1 15oz. Can Black Beans (rinsed, drained)
  • 1 15oz. Can Black Eyed Peas (rinsed, drained)
  • 2 Roma Tomatoes (seeds removed, diced)
  • 1 cup Red Onion (diced)
  • 1/2 cup Red Bell Pepper (diced)
  • 1/2 cup Orange Bell Pepper (diced)
  • 2 cups Frozen Sweet Corn (thawed)
  • 1/2 cup Cilantro (finely chopped)
  • 2 Avocados (diced)
  • 2 Tbsp. Lemon Juice
  • Optional:
  • 1 Jalapeno Pepper (seeds removed, finely diced)

Dressing:

  • 1/2 cup Olive Oil
  • 2 Tbsp. Lime Juice
  • 2 Tbsp. Red or White Wine Vinegar
  • 1/3 cup Sugar
  • 1 Tsp. Chili Powder
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Pepper
  • 1/2 Tsp. Garlic Powder
  • 1/2 Tsp. Onion Powder

Instructions

  1. In a large bowl, combine black beans, black-eyed peas, tomatoes, bell pepper, onion, corn, and cilantro. Toss it together so that the ingredients are well-combined.
  2. In a separate bowl, add olive oil, red wine vinegar, lime juice, garlic powder, onion powder, salt, pepper, chili powder, and sugar. Whisk until it’s completely combined.
  3. Pour the dressing over the caviar mixture and gently stir it together. Place the bowl in the refrigerator to chill for 2 to 24 hours.
  4. Remove the bowl from the refrigerator and add diced avocado. Drizzle lemon juice over the avocado (this will keep it from turning brown), then gently mix it into the bowl to combine with the other ingredients. Serve with corn chips or crackers. (If not serving immediately, toss/stir well before serving).

Notes

This dish can be stored for 4 to 5 days in the refrigerator.

Some of the links on this post may be affiliate links. See our Disclaimer Policy. Thank you for supporting our website.

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Cooking with Shotgun Red

The popular YouTube Channel, “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world- famous Shotgun Red character, Steve Hall. He loved to make people laugh, entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.

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