The BEST Cowboy Caviar Recipe Ever!
Perfectly serve Cowboy Caviar as a side dish and or as an appetizer. The easiest and most simple dip to make in 15-20 minutes. Every bite includes a sharp sweet flavor.
This recipe includes fresh lime juice, garlic powder, white wine vinegar, and sugar to name a few. A great recipe to include as a salad topping or taco filling.
This veggie cattleman caviar or Texas salad as it is sometimes referred to is the easiest side dish you could make and is sure to be a crowd pleaser. If you are press for time, this salad can be made the night before. Did I also mention that this recipe is also healthy?
Reasons why this cowboy caviar recipe works:
I first came across cowboy caviar on Meggan’s blog, Culinary Hill, a year or so ago when I was looking for side dishes for my BBQ gatherings. I altered the recipe by adding my own touch to it which has now become a staple in my home for small gatherings. This cowboy caviar or Texas salad has been requested so much, I can now make it with my eyes closed.
- The acidic flavor from the lime, and the white wine vinegar along with the sugar give this side dish a savory sweet richness.
- It is a simple recipe that can be made quickly or ahead of time.
- This recipe is also delicious with BBQ meat, hence the reason why I sometimes pair it with my BBQ Chicken recipe.
- Goes well with plain tortilla chips.
- When prepared ahead of time, it allows the opportunity for the flavors to fully settle. Refrigerates well. Reheat well.
What’s included in the Cowboy Caviar recipe?
It depends on your taste. I am not a fan of the tomatoes in this dip so I leave it out. I personally love acid and spice. However, the base ingredients include the following below:
- Canned beans; black and black-eyed peas
- Sweet kernel corn
- White wine vinegar
- Bell peppers; I used orange and red bell peppers
- Chopped cilantro
- Chili powder
- Sugar and salt
All you need is a large mixing bowl to prepare this mouthwatering salad.
Texas Caviar Preparation Tip:
- Rinse, drain, and pat dry the beans before adding them to the bowl. Drying the beans leaves no room for unwanted liquid.
- The longer you let the flavors settle, the richer the flavors become.
- Add ½ tsp. of cayenne pepper to give the dip a little kick.
- This Texas Salad can also be made with balsamic vinaigrette or any vinaigrette of your choice instead of adding white wine vinegar. I’ve even made it with raspberry vinaigrette.
Making Cowboy Caviar
How to make the cowboy caviar? Making this Texas salad is very simple – here’s how to do it:
- First and foremost, drain and rinse your beans and corn. I used a couple cleaned paper towels to pat dry the beans and corn after they are rinsed.
- Using a cutting board, chop and dice all of your vegetables and set them aside.
- Press and roll, cut the lime in half.
- Add all of the dry ingredients first then add all of the liquid ingredients one at a time.
- Mix it all together and serve.
Savory Thought: The master is a beginner that never gave up. – Avina Celeste.
The BEST Cowboy Caviar Recipe Ever
- 15.5 oz. black beans
- 15.5 oz. black-eyed peas
- 15 oz. sweet corn
- 1 cup cilantro chopped
- 1/2 cup red bell pepper chopped or diced
- 1/2 cup orange bell pepper chopped or diced
- 1/2 cup red onions diced
- 1 tsp. chili powder
- 1/2 tsp. kosher salt
- 1/4 cup sugar
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 1 tbsp. fresh lime juice
- 1/4 tsp. garlic powder
Make Cowboy Caviar
- Drain, rinse and pat dry the beans and corn. transfer to a large bowl. Add the cilantro and the remaining ingredients to the beans and corn mixture. Stir to combine. Serve cold or at room temperature.
- Lightly warm the salad if refrigerated overnight to loosen up the liquid/oil or thaw for 1 hour before serving.