Cowboy Caviar 

My Latest Food Videos

Ok, confession, this (now viral) salad is one with which I have always had a love-hate relationship. It was always one that I enjoyed… but I felt it was missing things that made it truly Cowboy/Texan. There’s not much spice and it uses Italian dressing… I mean… my parents are Texans who moved up to Wisconsin before I was born. So I grew up on tons of Texas and Tex-Mex food. Wisconsin classics came in around high school and really became a staple after I married my husband.

I felt that this salad lacked some genuine Texas elements. So in true “Jenn Fashion”, I decided to add some flair to it.

I started with the basics but went more Pico de gallo with the flavors. I also added Chipotle Chili Powder which was always a staple ingredient in my house growing up, and lastly, because I always have to put a little Asian Influence, to add a little extra I use Garlic Chili sauce as well. 

What Is Cowboy Caviar?

Cowboy caviar, also known as Texas caviar, is a saladish dip made of black-eyed peas, beans, and other chosen ingredients tossed in Italian Dressing.

Created by Helen Corbitt, the food service director for the Zodiac Room at Neiman Marcus in Dallas, back in 1940. Its debut was at the Houston Country Club in Texas during New Year’s Eve festivities.

The name first appeared when Corbitt, served it at the Driskill Hotel in Austin. It’s meant to be a playful substitute for real caviar, which is much pricier and difficult to come by.

What Makes This Recipe the Best?

Four reasons to love this Cowboy Caviar recipe:

1. This is incredibly versatile and can be a dip, a side, topping, or eating on it’s own. I personally LOVE it with Tortilla Chips.
2. You can use all canned/frozen items to not only make this easy but pantry-friendly
3. You can make it ahead of time and it actually tastes better the next day! So you don’t have to rush to make it the day of.
4. Instead of using an Italian dressing, I made a much more Tex-Mex style dressing giving it an almost taco-like flavor with a good kick to it.

The Ingredients

The best thing about cowboy caviar is the versatility of it. You can use canned or fresh veg. Below are the main ingredients and options for substitutes.

• canned black-eyed peas: If you would rather cook them, you need 1 ½ cups
• canned black beans: If you would rather cook them, you need 1 ½ cups
• frozen corn kernels: 1 [14 oz] can or 2 cups of freshly cooked can be used instead
• tomatoes: you can use: 1 [12 oz] can of diced tomatoes OR dice up 2 ripe beef steak tomatoes, 4 plum tomatoes, or 12oz of cherry tomatoes.
• bell pepper: 1 medium bell pepper of any color; green, red, orange, or yellow. You could also do 1 [15oz can] of diced bell pepper
• red onion: Red onion is sweeter, but if you wanted to sub, white onion or 1 entire bunch of green onion would be the best choices.
• cilantro: if you have the soap gene use fresh parsley. If you don’t have either, just skip it.
• serrano pepper: jalapeno, jarred pepper, or just skip.
• avocado: I don’t generally tend to do this because it browns quickly, and I tend to make it ahead of time. But when you are able to add it, it adds a nice creaminess to it.

QUICK OVERVIEW

Cooking Instructions

This is just the cooking directions for my Cowboy Caviar. For the full recipe, keep scrolling down.

Step one: Make the dressing in a cup with a pour spout.

Step two: All the ingredients into a mixing bowl.

Step three: Enjoy!

this post

Serving Cowboy Caviar

Serve your cowboy caviar as a bean salad or dip with sturdy tortilla chips is the “traditional” way. Bonus! This recipe happens to be vegan and gluten-free, so it will please everyone at you’re next party (and it’s hearty enough to be a meal). It’s also a great healthy snack since it keeps well for up to 6 days in the fridge.

Cowboy caviar is a great side for lunch with a sandwich or quesadilla, or even for breakfast with scrambled eggs or an omelette.

You can also use this dip as a topping for tacos, green salads, or taco/burrito bowls.

Cowboy Caviar 

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Jenn Giam Smith
• Total Time: 25 minutes
• Yield: 8 cups 1x

Print Recipe

Save Recipe Recipe Saved

Description

Looking for a fast and refreshing dish that utilizes commonly stocked pantry items? Cowboy caviar is the answer! This delectable treat can be prepared in mere minutes and only gets better as it sits in the fridge. It’s the ideal make-ahead option for any gathering, be it a picnic, party, or potluck.

---

Ingredients

Units USM Scale 1x2x3x

• 1 [14 oz] can black-eyed peas (See notes 1)
• 1 [14 oz] can black beans (See notes 2)
• 1 [10 oz bag] frozen corn kernels (See notes 3)
• 12 oz cherry tomatoes (See notes 4)
• 1/2 medium bell pepper (See notes 5)
• 1/2 small red onion (See notes 6)
• 1/2 cup chopped cilantro (See notes 7)
• 1 to 2 Serrano pepper (See notes 8)
• 1 avocado (See notes 9)

Dressing

• 1/3 cup olive oil
• 3 tablespoons lime juice (see notes ¹⁰)
• 2 medium cloves garlic (pressed or minced)
• 1 to 1 1/2 teaspoons salt (to taste)
• 1 teaspoon dried oregano
• 1 teaspoon honey
• 1 teaspoon garlic chili sauce
• 1 teaspoon chipotle chili powder
• Freshly ground black pepper (to taste)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large serving bowl, whisk together the dressing ingredients until well blended. Then combined the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro, and jalapeño; (see notes 11) for avocado.
2. Season to taste with additional salt and pepper.
3. For best flavor, let the mixture marinate for at least 20 minutes before serving.
4. If you’re adding avocado, mix it in just before serving.

Equipment

Global 7-piece Ikasu Knife Block Set

Buy Now →

Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)

Buy Now →

SMIRLY Bamboo Cutting Board Set with Holder,

Buy Now →

Notes

Substitutes

1. canned black-eyed peas: If you would rather cook them, you need 1 ½ cups
2. canned black beans: If you would rather cook them, you need 1 ½ cups
3. frozen corn kernels: 1 [14 oz] can or 2 cups of freshly cooked can be used instead
4. tomatoes: you can use: 1 [12 oz] can of diced tomatoes OR dice up 2 ripe beef steak tomatoes, 4 plum tomatoes, or 12oz of cherry tomatoes.
5. bell pepper: 1 medium bell pepper of any color; green, red, orange, or yellow. You could also do 1 [15oz can] of diced bell pepper
6. red onion: Red onion is sweeter, but if you wanted to sub, white onion or 1 entire bunch of green onion would be the best choices.
7. cilantro: if you have the soap gene use fresh parsley. If you don’t have either, just skip it.
8. serrano pepper: jalapeno, jarred pepper, or just skip.
9. avocado: I don’t generally tend to do this because it browns quickly, and I tend to make it ahead of time. But when you can add it, it adds a nice creaminess to it.
10. Lime juice: lemon juice can be used instead.
11. If you’ll decide to include avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.

Other Notes

STORAGE: This dip keeps well in the refrigerator, covered, for up to 6 days.

SERVING SUGGESTIONS: This is incredibly versatile and can be a dip, a side, topping, or eating on it’s own. I personally LOVE it with Tortilla Chips.

• Prep Time: 25 minutes
• Category: Appetizer
• Cuisine: Southwestern

Nutrition

• Calories: 146
• Sugar: 4
• Sodium: 568
• Fat: 5
• Saturated Fat: 1
• Carbohydrates: 21
• Fiber: 8
• Protein: 6

Recipe Card powered by

Want to remember this post? Pin it to your favorite Pinterest Board!