Perfectly serve Cowboy Caviar or Texas 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, 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, the Texas caviar can be made the night before. Did I also mention that this recipe is also healthy?
Reasons why this Texas Caviar recipe works:
I first came across cowboy caviar a few years ago while surfing the internet for side dishes for my upcoming BBQ gathering. I was curious when I came across a similar recipe because the ingredients reminded me of an actual Haitian meal, CHAKA.
I altered the recipe a bit by adding my own touch to it. This recipe has now become a staple in my home for small gatherings. This cowboy caviar or Texas caviar has been requested so much; I can now make it with my eyes closed.
- The acidic flavors from the lime and the white wine vinegar, along with the sugar, gave 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 meats, 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.
- This Texas salad refrigerates and reheats well.
Some other recommended dishes that will pair well with this caviar recipe are the Mexican street corn. and if interested in a Caribbean fusion flavor I would recommend the Haitian tacos or the Jerk chicken wings.
What’s included in the Cowboy Salad recipe?
It depends on your taste. I am not a fan of the tomatoes in this dip, so I left it out. I personally love acidity and spices mixed. However, the base ingredients include all of the followings:
- 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 cowboy salad recipe.
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
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.
Did you make this delicious Texas salad? Tag me on Instagram or Facebook and please give it a star rating below!
Cowboy Caviar Recipe
Ingredients
- 15.5 oz. black beans
- 15.5 oz. black-eyed peas
- 15 oz. sweet corn
- 1 cup cilantro chopped
- ½ cup red bell pepper chopped or diced
- ½ cup orange bell pepper chopped or diced
- ½ cup red onions diced
- 1 tsp. chili powder
- ½ tsp. kosher salt
- ¼ cup sugar
- ½ cup olive oil
- ⅓ cup white wine vinegar
- 1 tbsp. fresh lime juice
- ¼ tsp. garlic powder
Instructions
- 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.
Video
Notes
Recipe Tip:
- Lightly warm the salad if refrigerated overnight to loosen up the liquid/oil or thaw for 1 hour before serving.
Sara
I have made this several times over the last 2 years. I change it up a bit depending on what I have on hand. I substituted red kidney beans for black eyed beans because it’s heat I had. I bulk it up a bit with white lime rice and I zest a whole lime. A lot of added chili powder because it’s just the taste of our family. The recipe is great as is and works perfectly over eggs, chicken, fish, on its own with no chips, etc. An insanely fresh and flavorful recipe!
Mirlene
Thank you so much Sara. I love how you are able to customize it and pair it with various proteins. It is one of our favorite salsa / beans salad to make. Have a great day.
Colleen
This is mine & my brothers absolute favorite thing to eat!!! I make a double batch so we can take for lunch too! Thank you so much for posting this❣️
Mirlene
Thank you, Colleen!
Candee
Oh my goodness ,this is sooooo goooodddd. I will definitely add this to my salads to make again and again. Thank you so much.
Mirlene
I am so glad you like it Candee! Thank you.
Sue
I am going to try this but not with a half cup of olive
Oil – that seems like like a lot? Maybe a tablespoon or so….
Mirlene
Hi Sue. Yes, you can try it with a tablespoon of olive oil. Once all the ingredients are added, it serves 12 to 16. You can always add more oil if needed.
KC
Love this recipe! I have made it once as directed. The second time I added half the oil and 1/4 the sugar. I found it was too oily and sweet for my tastes as written. I also added a little extra lime juice and vinegar (but I love acid) and a fresh jalapeño. Love eating this with tortilla chips. Thanks for sharing!
Amanda Foytik
I made this for Christmas. It is delicious! Thank you for sharing.
Mirlene
thank you so much, Amanda!
Kathy
Fabulous recipe! Always requested by the picky eaters too.
Mirlene
Thank you very much, Kathy! We are so glad everyone enjoyed it.
Amanda
This is by far the best dish I’ve made like this! Thank you! Quick question though – when you say this makes 12 servings, how large is a serving? I did my own calorie count for the entire dish and came up with about 2200 calories for the entire thing, but I didn’t measure how much I made so I could come up with calories per serving size, so am hoping you can help with that. Thanks!
Mirlene
Hi Amanda! I am so glad you like it. A serving would be equivalent to a serving spoonful. Thanks again for making it.
JACKIE K UPCHURCH
Can this recipe be canned?
Mirlene
Unfortunately Jackie, we are not well versed on the canning process. We are not able to provide you with sufficient guidance on how to do so.
Debbie
Amazing as a dip!De
Mirlene
Great!!! I am very glad you liked it, Debbie.
JAC
Absolutely one of my favorite recipes! I had this one time about 10 years ago and loved it! I finally found the recipe with the correct dressing! It’s very light and addicting! My kids devour it as well!! Thanks for the great recipe!
Mirlene
JAC, thank you very much. I am so glad to hear that. You are very welcome. 🙂
Lore
How many days in advance can this be made? Can it be frozen?
Mirlene
Thank you for your questions, Lore. Yes, you can freeze the cowboy caviar for up to 3 months in the deep freezer. I recommend preparing in up to two days in advanced, then place it in the refrigerator to be used when you are ready to eat it. Please be mindful that it can last in the refrigerator for up to 4 days; no longer than 5 days after making it (counting the prepared day as day 1).
Anne Marie
Hi. Plan on making this for a party. Looks delicious! Just curious why you say to add the liquid ingredients and spices one at a time as opposed to mixing them together first and then adding them. Thank,you!
Mirlene
Hi Anne Marie,
Thank you for stopping by! Adding the ingredients one step at a time is a method I personally like to use. It helps to me understand the changes in flavor as the food is created. You are more than welcome to add the ingredients in a bowl then pour it over the corn and beans. Completely up to you 🙂 I would love to know which method you choose to use and outcome. Thanks for reading! Cheers 🙂
Kimberly Speidel
Can you leave out sugar? Would that have a big impact? A few people in my group can’t do sugar for different reasons.
Mirlene
Hello Kimberly,
Yes, you can leave out the sugar and substitute it with honey. To get the sweet taste the sugar is helpful. However, honey will work fine just as well. I would also recommend you test it out with a small batch of honey first to see if you like. I hope this is helpful.
Patty
I didn’t put any sugar in and it was perfect for me! I brought this to a party last night and everyone loved it!! I never add sweet to any of my “salads”…I just don’t care for it. Just wanted to let you know you can feel confident leaving it out!
Mirlene
Thank you very much, Patty. I am so glad everyone loved it.
Corrie Martin
I’ve made this recipe multiple times. Love it.
I made a few changes added pickled jalapeno 1.5 tbsp.of lime 1.5 tbsp. Chili powder 2tbsp.of maple syrupand parsley instead of cilantro.
Mirlene
Hello Corrie, I am glad the changes you made were helpful.
Nikota
Hello. Is the calories mentioned per serving or for the whole thing? How big is a serving?
Mirlene
Hello Nikota,
The calories mentioned is for the entire dish, which serves 12.
erin
How many days can I make this ahead of time? I want to make this for my son’s birthday party Saturday – can I make it tonight? TIA ,erin
Mirlene
Hi Erin,
Yes, you can make the cowboy caviar ahead of time. It can last up to 5 days in the refrigerator.
Evelyn Hernandez
We love cowboy caviar, and make it weekly. Your recipe looks amazing, Looks like the perfect dip for any picnic!
Kaylin
Oh we loooove Cowboy Caviar in our house! Such a yummy snack and always loved at parties!!!
MDesir
It is a great snack. We LOVE IT too!
Anna Hettick
I have always been a huge fan of cowboy caviar!! I haven’t had it in YEARS but now I think I need it!!
MDesir
Oh No! Wait no longer. We love it in our home.
Mary Meier
Looks so good my mouth started watering reading the post!
MDesir
Thank you, Mary!
Ann
I LOVE how colorful this is! Looks exactly like my kind of dip! On my next party menu for sure 🙂
MDesir
Than you, Ann. Hope you enjoy it.
Lindsey
Can you sub white or apple cider vinegar for the white wine vinegar? If so would it be 1:1 or different
Mirlene
Hi Lindsey,
The white or apple cider vinegar is stronger and much more acidic and may alter the taste. I would add 1 tablespoon to start and gradually increase it if needed. I recommend tasting before adding more.