Cowboy Caviar (Ready Minutes!)

A bowl of cowboy caviar featuring a vibrant mix of black beans, black-eyed peas, corn, onion, and bell peppers, garnished with a crispy tortilla chip.

5 from 15 votes

My Cowboy Caviar recipe is the perfect mix of sweet, tangy, and spicy, making it more than just your average bean salad. With a zesty blend of lime juice and white wine vinegar, a hint of sweetness, and a fresh, crisp texture that never gets soggy, it’s a guaranteed crowd-pleaser. Whether you’re serving it as a dip, side dish, or taco topper, this quick, customizable recipe is bound to be the star of any gathering!

Prep Time15

Total Time20

Course: Appetizer

Cuisine: American

Keyword: cowboy caviar

Servings: servings

Calories: 186kcal

Ingredients

Cowboy Caviar Italian Dressing

1/2 cup olive oil
1/8 cup sugar
1 lime juiced
1/4 cup white wine vinegar
1/4 teaspoon garlic powder
1 teaspoon salt

Cowboy Caviar

2 roma tomatoes seeded and diced
15 ounces black eyed peas 1 can, drained and rinsed
15 ounces can black beans 1 can, drained and rinsed
1 1/2 cups sweet corn
1/2 cup diced red onion
1/2 cup diced green bell pepper
1 jalapeno diced
1/2 cup cilantro chopped, optional

Instructions

In a large bowl, whisk together the olive oil, sugar, lime juice, white wine vinegar, garlic powder, and salt.
1/2 cup olive oil, 1/8 cup sugar, 1 lime, 1/4 cup white wine vinegar, 1/4 teaspoon garlic powder, 1 teaspoon salt
Stir in the corn, red onion, green bell pepper and jalapeno.
1 1/2 cups sweet corn, 1/2 cup diced red onion, 1/2 cup diced green bell pepper, 1 jalapeno
Gently stir in the black beans, black eyed peas, and roma tomatoes.
15 ounces black eyed peas, 15 ounces can black beans, 2 roma tomatoes
Optionally: stir in in cilantro.
1/2 cup cilantro
Cover and chill until ready to serve.

Nutrition