Cowboy Caviar is going to be your favorite summer snack! It’s filled with blackeye peas, black beans, corn, tomatoes, peppers, avocado, and more. Serve it with tortilla chips or Fritos!
I work up yesterday thinking about Cowboy Caviar. I made it constantly last summer and I guess the warm weather has me craving it again.
I had already made my grocery pickup order so I had to go inside the store for the ingredients and if you know me at all, you know I will do literally anything to avoid going into the store.
But I went inside for the ingredients for this and it was so worth it. I even spent 10 minutes going through the avocados to find 2 that were perfectly ripe.
Everyone in my house is obsessed with this dip and it’s so easy, fairly healthy, and really inexpensive! Serve it with tortilla chips and you’ve got an easy party snack or even lunch, like we did yesterday!
Ingredients
- Olive oil – this is the base of the dressing. You can use avocado oil or vegetable oil if you prefer.
- Apple cider vinegar – this adds a nice tang to the dressing.
- Lime juice – freshly squeezed is best but if you have the bottled stuff, it will work just fine.
- Garlic powder
- Sugar – this doesn’t make the finished dish sweet, just balances out the vinegar and lime juice in the dressing.
- Salt and pepper
- Blackeye peas – make sure to drain and rinse the peas before adding them.
- Black beans – also make sure to drain and rinse these before adding them.
- Frozen corn – frozen corn is already cooked so I just let it sit on the counter for an hour or so before I make the dish.
- Orange bell pepper – you can use whatever color bell pepper you have but I like the orange since we already have yellow, red, and green ingredients going in. It just makes the finished dish more colorful!
- Jalapeno – adjust the amount of jalapeno to your preferences. I use one small jalapeno but you may prefer more or less heat.
- Red onion – red onion isn’t as potent as yellow or white so you get that onion flavor without the sharp onion bite that the others have.
- Roma tomatoes – I recommend romas because they don’t have as much juice and seeds as larger tomatoes. I still squeeze the juice and seeds out though because I don’t want it watering down the dish.
- Avocado – this adds the perfect soft, creamy texture to an overall crunchy bite.
- Cilantro – if you don’t like cilantro, you can skip it or add fresh parsley instead.
How To Make Cowboy Caviar
- Make dressing. In a large mixing bowl, whisk together olive oil, vinegar, lime juice sugar, garlic powder, salt, and pepper.
- Add remaining ingredients. To the same bowl, add blackeye peas, black beans, corn, bell pepper, jalapeno, red onion, tomatoes, avocado, and cilantro. Stir to combine.
- Chill. Serve immediately or chill until ready to serve.
How Long Is It Good For?
Cowboy Caviar will be fine in an airtight container in the fridge for up to 3 – 4 days.
Keep in mind that the veggies will continue to soften the longer it sits and they will also give off their juices so it may become more watery. Give it a good stir before serving.
More Dip Recipes
- Avocado Salsa
- Chuy’s Creamy Jalapeño Dip
- Jalapeno Popper Dip
- Avocado Feta Salsa
- Dill Pickle Dip
- Tomatillo Avocado Salsa
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Cowboy Caviar
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- juice of 1 lime
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15.5 ounce) can blackeye peas, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) bag frozen corn, thawed
- 1 orange bell pepper, diced
- 1 jalapeno, minced
- ⅓ cup red onion, diced
- 3 roma tomatoes, diced (squeeze all juices and seeds out)
- 2 small avocado, diced
- ⅓ cup cilantro, chopped
Instructions
- In a large mixing bowl, whisk together olive oil, apple cider vinegar, lime juice, sugar, garlic powder, salt, and black pepper.
- To the same bowl, add blackeye peas, black beans, thawed corn, bell pepper, jalapeno, red onion, tomatoes, avocado, and cilantro.
- Toss to coat.
- Serve immediately or chill until ready to serve.
- Serve with tortilla chips or Fritos.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 234mgCarbohydrates: 27gFiber: 9gSugar: 6gProtein: 7g
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