Go Back

Cowboy Caviar

Cowboy caviar is a make-ahead Tex-Mex salad/dip with black-eyed peas, corn, and a glossy lime-vinaigrette coating. After resting in the fridge for 2 hours, the vegetables taste bright and speckled, making it great with tortilla chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cowboy caviar
  • 2 can (15 oz) black-eyed peas drained and rinsed
  • 2 cup corn fresh or frozen
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 0.5 red onion finely diced
  • 1 jalapeño minced
  • 0.25 cup cilantro chopped
Dressing
  • 0.3333333333 cup olive oil
  • 3 tbsp lime juice
  • 2 tbsp red wine vinegar
  • 2 garlic minced
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 large bowl

Method
 

Make the cowboy caviar
  1. Add black-eyed peas, corn, red bell pepper, orange bell pepper, red onion, jalapeño, and cilantro to a large bowl.
  2. Whisk olive oil, lime juice, red wine vinegar, minced garlic, cumin, chili powder, salt, and pepper until the dressing looks evenly combined.
  3. Pour the dressing over the vegetables and gently toss until everything is glossy and coated.
Chill and serve
  1. Cover the bowl and refrigerate for at least 2 hours so the flavors meld.
  2. Stir before serving, then serve cold alongside tortilla chips.

Notes

For the brightest flavor, let the mixture rest undisturbed for the full 2 hours so the vinaigrette soaks into the beans and corn. Store covered in the refrigerator for up to 4 days; freeze not recommended due to texture changes. For a lower-sodium option, use a reduced-salt salt substitute in the dressing.