Cowboy Caviar Recipe

Tasty Cowboy Caviar is made with beans, black-eyed peas, and fresh vegetables, all in a spicy lime vinaigrette. Serve as a dip, or spoon over grilled fish, grilled chicken, omelets, tacos, burritos, and enchiladas.

Course Appetizer

Cuisine Southern

Keyword cowboy caviar dip, cowboy caviar recipe, how to make cowboy caviar

Prep Time 15

Servings servings

Calories 93kcal

Author Beth Pierce

Ingredients

Lime Vinaigrette

⅓ cup olive oil
2 tablespoons fresh lime juice juice of 1 lime
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon ground cayenne
¼ teaspoon red pepper flakes

Cowboy Caviar

1 15 ounce can black beans drained and rinsed
1 15 ounce can black eyed peas drained and rinsed
1 ½ cups fresh corn kernels
¼ cup red onion finely chopped
1 cup grape or cherry tomatoes quartered
1 jalapeño minced
1 bell pepper finely diced I used ½ red and ½ orange
⅓ cup chopped fresh cilantro
salt and pepper to taste

Instructions

In a small bowl, whisk together the olive oil, lime juice, chili powder, ground cumin, garlic powder, ground cayenne, and red pepper flakes.
In a large bowl, combine the black bean, black-eyed peas, corn, red onion, tomatoes, jalapeno, bell pepper, and cilantro.
Drizzle the vinaigrette over the caviar and toss to coat. Season with salt and pepper to taste. Store covered in the fridge until 30 minutes before serving. Toss again right before serving.

Notes

Use any colored bell pepper, or use a variety of peppers for color.
Chop the vegetables fairly fine so a little bit of everything ends up in a chip full or a spoonful.
Drain and rinse the beans to remove all the added sodium.
If the season permits, use fresh corn cut right off the cob.
Mix up to 1 day in advance but hold the chopped cilantro until about an hour before.
In a hurry? Skip the dressing and add 1/2 cup of zesty Italian salad dressing.
Feel free to add finely diced avocado. However, if you are preparing this in advance, add the avocado right before serving.
Feel free to substitute pinto beans for the black beans.
Store leftovers for up to 4 days in an airtight container in the fridge.

Nutrition