Cowboy caviar is the ultimate 15-minute party appetizer that everyone can’t get enough of. It’s loaded with beans, chopped veggies, and a bright, tangy dressing that ties it all together.
Why You’ll Love Cowboy Caviar
I have plenty of must-make appetizers for big parties like the 4th of July or Super Bowl, but cowboy caviar is always requested by friends and family. It’s like a cross between some of my favorites: pico de gallo, three-bean salad (from my Healthy Meal Prep cookbook), and guacamole. So you can imagine all the delicious Southwest flavors and textures happening in this dish! Here are a few more reasons why you’ll love this cowboy caviar recipe:
- It can be made ahead of time. The flavor only gets better as it sits, so it’s a good idea to make it a day in advance (just wait to add the avocado).
- It’s more than a party dip! While you can serve it simply with tortilla chips, I also love spooning it over grilled fish, tossing it into salads, topping it with my chipotle chicken, or serving it as a side dish for BBQs, cookouts, and picnics.
- It’s actually healthy. Between the beans and the fresh veggies, this dish delivers a great dose of fiber and nutrients.
Cowboy Caviar Ingredients
- Beans: Black eyed peas are the classic bean ingredient, but I love a mix of those with black beans. You could also swap in alternatives like pinto beans, navy beans, and more!
- Vegetables & fresh herbs: The rest is a mix of Roma tomatoes, sweet corn, bell pepper, avocado, jalapeno pepper, onion, and fresh cilantro.
- Cowboy caviar dressing: This is a mix of olive oil, lime juice, honey, garlic, cumin, salt, and black pepper. While vinegar can be used as well, I prefer fresh lime juice to maximize the Southwest flavor.
Find the printable recipe with measurements below.
How To Make Cowboy Caviar
Step one: Add the black beans, black eyed peas, tomatoes, bell pepper, avocado, jalapeno pepper, red onion, and cilantro to a large mixing bowl.
Step two: In a small bowl, make the dressing by whisking together the olive oil, lime juice, honey, garlic, salt, cumin, and black pepper.
Step three: Pour the dressing over the cowboy caviar and stir together. You can enjoy this right away, but it’ll taste even better if you let the mixture sit for a few hours in the fridge!
Storage & Make-Ahead Tips
- How to store cowboy caviar: This will stay fresh in the fridge for 3 to 4 days in an airtight container. If it looks watery after a day or two, you can drain off a little excess liquid.
- Make-ahead tip: Prep all the ingredients a day in advance (except for the avocado) and store them in the fridge. Then, toss everything together the next day.
More Appetizers
If you make this cowboy caviar recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
A fresh and flavorful appetizer made in 15 minutes! Cowboy caviar is the perfect side dish for BBQs, potlucks, game day, and more. Watch the video below to see how I make this in my kitchen!
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Combine the ingredients. Add the black beans, black eyed peas, tomatoes, bell pepper, avocado, jalapeno pepper, red onion, and cilantro to a large mixing bowl.
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Make the dressing. In a small bowl, whisk together the olive oil, lime juice, honey, garlic, salt, cumin, and black pepper.
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Stir together. Pour the dressing over the cowboy caviar and stir together.
- Storage tip: This will stay fresh in the fridge for 3 to 4 days in an airtight container. If it looks watery after a day or two, you can drain off a little excess liquid.
- Make-ahead tip: Prep all the ingredients a day in advance (except for the avocado) and store them in the fridge. Then, toss everything together the next day.
Serving: 1cup | Calories: 246kcal | Carbohydrates: 31g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 239mg | Potassium: 542mg | Fiber: 9g | Sugar: 5g | Vitamin A: 442IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg
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Behind The Scenes
If you’re wondering why it’s called cowboy caviar (because I did!) let me give you the scoop. In the 1940’s a Texas chef and cookbook author who was working at the Houston Country Club created this dish as a playful, affordable spin on caviar, using black eyed peas instead of fish roe.
So it was originally called “Texas Caviar” then morphed into “Cowboy Caviar.” Over time, the ingredients evolved as well, and as I mention on the video above, I personally love to add diced avocado to it. But feel free to have fun with this recipe, adding other ingredients or your own spin as well!
