This easy cowboy caviar dip comes together in 15 minutes with black beans, black eyed peas, veggies and avocado with a homemade dressing. It’s a crowd-pleasing appetizer!

Colorful cowboy caviar dip made with black beans, corn, tomatoes, and bell peppers in a clear serving bowl.

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Easy Cowboy Caviar Dip Recipe

Cowboy caviar is a colorful, flavor-packed dip made with black beans, corn, tomatoes, and peppers, all tossed in a tangy homemade dressing. It’s fresh, budget-friendly, and always disappears fast.

Also known as Texas caviar, this dip is perfect for BBQs, potlucks, and game day spreads. We like serving it with tortilla chips or alongside other party favorites like recipe for black bean salsa, Rotel sausage dip and 7 layer dip recipe.

Ingredients

Ingredients for cowboy caviar dip including beans, corn, tomatoes, peppers, green onion and cilantro arranged in a bowl.

Find the full printable recipe with specific measurements below.

  • Black beans + black-eyed peas: Drain and rinse both, then pat dry before adding to the bowl.
  • Corn: White shoepeg corn adds a sweet bite, but yellow corn works just as well.
  • Tomatoes: Roma or cherry tomatoes, chopped small, bring freshness and color.
  • Bell peppers: Use a mix of red, orange, or yellow for a pop of crunch and flavor.
  • Avocados: Use ripe but firm avocados, diced just before serving.
  • Green onion or red onion: Either adds sharpness and balance to the dip.
  • Fresh cilantro: A must for that signature Southwest flavor.
  • Lime juice: Brightens up the whole dish and complements the dressing.
  • Dressing: A simple mix of olive oil, vinegar, and seasonings ties it all together with zesty flavor.

How to Make Cowboy Caviar

Pouring dressing over dip ingredients in a bowl.
  1. Combine beans and chopped veggies. Mix together drained corn and beans in a medium bowl. Then add in finely chopped onion, bell pepper, tomato, and avocado. Stir in the chopped cilantro and add salt and lime juice to taste. Gently mix everything together.
  2. Make the homemade dressing. In a small bowl, whisk together the dressing ingredients. Pour about half of the mixture on top of the cowboy caviar and gently stir together. Add more dressing as needed.
  3. Serve and enjoy. Serve cowboy caviar dip with tortilla chips. Enjoy!
Fresh cowboy caviar served with tortilla chips, perfect for dipping or party snacking.

Tips and Variations

  • Chill before serving: Cowboy caviar tastes even better after a few hours in the fridge—perfect for making ahead.
  • Shortcut dressing: Swap in bottled Italian dressing for convenience. Start with less and adjust to taste.
  • Try grilled corn: In summer, grilled fresh corn adds amazing flavor and texture.
  • Spice it up: Add diced jalapeño or a splash of hot sauce for heat.
  • Add-ins: Crumbled feta, extra veggies (like green bell pepper), or even mango for a sweet twist.
  • Make it a meal: Serve in a wrap, over rice, with a burrito bowll, or as a salad topper with grilled chicken or salmon.
Tortilla chip scooping fresh cowboy caviar with beans, corn, avocado, and cilantro.

We also love these crowd-favorites including dense bean salad, ceviche recipe, cream cheese bean dip and avocado salsa!

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Easy Cowboy Caviar

5 from 16 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10
This easy cowboy caviar dip comes together in 15 minutes with black beans, black eyed peas, veggies and avocado with a homemade dressing. It's a crowd-pleasing appetizer!
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Ingredients 

  • 15 ounce can black beans , rinsed and drained
  • 15 ounce can blackeyed peas or white beans , rinsed and drained
  • 15 ounce can white shoepeg or sweet corn , drained
  • 3-4 diced tomatoes , about 1 cup
  • 1 red bell pepper , chopped
  • 2 avocados , seeded and diced
  • ½ cup green onion , chopped
  • ¾ cup cilantro
  • lime juice , to taste

Dressing:

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1-2 teaspoons granulated sugar , optional
  • 1 teaspoon minced garlic
  • ¾ teaspoon ground cumin
  • ¾ teaspoon Kosher salt

Instructions

  • Combine beans in a bowl. Combine drained canned corn, black beans and black eyed peas into a medium-sized bowl. 
  • Dice veggies and herbs. Dice 1/2 cup green onion, 1 red bell pepper, 2 avocados and 3-4 tomatoes, then mix them in the bowl. Then chop 3/4 cup cilantro finely and mix that in.
  • Taste and add lime. Add salt and lime to taste and gently stir together.
  • Dressing. Whisk together 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 teaspoons sugar, 1 teaspoon garlic, 3/4 teaspoon ground cumin and 3/4 teaspoon salt in a small bowl. Then pour about half of the dressing over the bean salad. Stir gently and add more as needed.
  • Serve. Serve with tortilla chips, over a salad with grilled chicken or rolled up in a tortilla. Store leftovers in an airtight container for up 2-3 days.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make ahead: You can make this ahead, but I wouldn’t add the avocado until just before serving. That way they won’t turn brown. 
 

Nutrition

Calories: 268kcal, Carbohydrates: 33g, Protein: 10g, Fat: 12g, Saturated Fat: 2g, Sodium: 183mg, Potassium: 616mg, Fiber: 11g, Sugar: 6g, Vitamin A: 568IU, Vitamin C: 23mg, Calcium: 32mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Why do they call it cowboy caviar?

This dish was introduced by Helen Corbitt who was the Neiman Marcus food director at the time. She brought it to a party as a simple salad but it turned into so much more! The guests at the party named it cowboy caviar because it is filled with humble ingredients.

Can I make it ahead of time?

Yes! Simply make the dip as instructed, however, wait to add the chopped avocado until right before serving. Cover Texas caviar with an airtight lid and store it in the fridge until serving. I’ll usually make it the day before or the morning of if making in advance. That way the flavors have time to marinate together, but still taste super fresh and delicious.

Can I freeze leftovers?

Unfortunately not! The fresh tomato and avocado would drastically change in texture upon thawing and you would have a very watery mess.