Cowboy Caviar
Cowboy caviar is a versatile bean dip or salad loaded with veggies and tons of flavor. It’s perfect for parties and potlucks or even as an easy lunch you can enjoy all week long!
Potluck season is in full swing.
We’re still in the height of summer barbecues and gathering but before we know it football season will be here.
And that means tailgating and football parties.
And it doesn’t matter whether it’s a football party, a tailgate, or a potluck, this cowboy caviar will be a hit at any!
What is cowboy caviar?
Cowboy caviar, aka Texas caviar, is a popular salad made of several kinds of beans and fresh veggies served in a vinaigrette style dressing.
It’s a meal in and of itself and will make a filling lunch but it’s often served as a dip with tortilla chips.
Ingredients
For the salad itself you’ll need:
- Tomatoes– Large roma tomatoes, seeded and diced
- Red onion– Diced
- Canned beans– Drained and rinsed black beans, drained and rinsed black eyed peas, and drained garbanzo beans
- Corn– Thawed frozen corn
- Peppers– A seeded, diced red bell pepper and a seeded, diced jalapeno
- Cilantro– Freshly chopped. Make sure to wash and dry them
- Cheese– Shredded cheddar
And for the dressing you’ll need:
- Olive oil– Extra virgin preferred
- Lime juice– Use fresh lime juice
- Vinegar– Red wine
- Sugar– Granulated
- Spices– Salt, pepper, and garlic powder
How to Make
Cowboy caviar is so easy to make!
After you prepare all the veggies, just add all of the salad ingredients into a large mixing bowl and gently toss them together to combine them.
In a separate bowl, whisk together the dressing ingredients.
Then pour the dressing over the salad ingredients and toss everything to coat.
Serve immediately or chill and then serve.
Enjoy!
Serving Suggestions
The most popular way to serve cowboy caviar is as a dip with tortilla chips.
You can also serve it as a side for any of your Tex Mex favorites like tacos or burritos.
And, you could even just help yourself to a bigger scoop and call it lunch!
Storing Leftovers
Cowboy caviar stores very well in an airtight container or tightly covered bowl in the fridge for up to 5 days.
Tips and Tricks
- Make sure you rinse the canned beans well to get all the salty canning liquid off of them.
- The jalapeno and cilantro are both optional. If you aren’t someone who likes a little kick, skip the jalapeno. And if you think cilantro tastes like soap, just skip it.
- A diced avocado would also taste very good in this salad.
Other Easy Make Ahead Dips
Cowboy caviar is a tasty, versatile dip or salad you can make ahead to enjoy all week long or at a party.
Serve it and enjoy!
Looking for other make ahead dips?
Try these:
If you’ve tried this COWBOY CAVIAR or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cowboy Caviar
Ingredients
For The Salsa
- 3 large roma tomatoes seeded and diced
- 1/3 cup diced red onion
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can black eyes peas drained and rinsed
- 1 cup drained, canned garbanzo beans
- 1 cup frozen corn kernels thawed
- 1 red bell pepper seeded and diced
- 1 jalapeno pepper seeded and diced (optional)
- 1/3 cup freshly chopped cilantro leaves washed and dried
- 1/2 cup shredded cheddar cheese optional
- chips for serving
For The Dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lime juice
- 2 tbsp red wine vinegar
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp garlic powder
Instructions
- Add all of the salad ingredients to a large mixing bowl. Gently toss them together until evenly combined. Set aside.3 large roma tomatoes, 1/3 cup diced red onion, 1 15 oz can black beans, 1 15 oz can black eyes peas, 1 cup drained, canned garbanzo beans, 1 cup frozen corn kernels, 1 red bell pepper, 1 jalapeno pepper, 1/3 cup freshly chopped cilantro leaves, 1/2 cup shredded cheddar cheese
- In a separate mixing bowl whisk together all of the dressing ingredients until evenly combined. Pour this dressing mixture over the pasta salad mixture then toss is gently until evenly combined.1/3 cup extra virgin olive oil, 2 tbsp fresh lime juice, 2 tbsp red wine vinegar, 1 tsp granulated sugar, 1/2 tsp salt, 1/2 tsp ground pepper, 1/4 tsp garlic powder
- Serve immediately, or chill, then serve and enjoy!
Notes
- Make sure you rinse the canned beans well to get all the salty canning liquid off of them.
- The jalapeno and cilantro are both optional. If you aren't someone who likes a little kick, skip the jalapeno. And if you think cilantro tastes like soap, just skip it.
- A diced avocado would also taste very good in this salad.
