Cowboy Caviar

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    Flavorful and delicious cowboy caviar dip that will become the star of the show at your next get together. Full of fresh veggies and topped with an easy homemade dressing. 

    If there’s one thing I could eat for the rest of my life, it would be chips and dip. And this cowboy caviar is high on my list of favorites. It’s similar to my black bean and corn salsa, but with more beans and a delicious homemade dressing. Seriously to die for!

    cowboy caviar in a glass bowl

    This cowboy caviar (also known as Texas caviar) is seriously one of my favorite appetizers to make for the Super Bowl, holidays, BBQ’s, game nights and everything in between. It’s so easy to whip up and will definitely be a crowd favorite at your next get together.

    The best part about this easy appetizer is that it can be made in about 15 minutes! There’s no cooking or any fancy instructions included…just chop everything up and mix it all together. It’s as simple as that!

    vegetables and beans in a glass bowl

    How to make cowboy caviar

    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.

    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.

    Serve and enjoy. Serve the dip with tortilla chips or over a salad or in a tortilla. Enjoy!

    dressing being poured over cowboy caviar

    Helpful tips

    Use Italian dressing for convenience 

    To make this recipe easier, you could even use Italian dressing. Just make sure to start with less and add more as you go. You don’t want it to be too runny.

    Make it a meal

    To make this a meal…grab a wheat tortilla, some chicken, put a few spoonfuls of salsa in and roll it up. You could also top over lettuce with chicken. This makes a quick and easy lunch!

    Use fresh grilled corn 

    If fresh corn is in season, I love to grill the corn and then add it in. Adds a fresh and delicious flavor.

    cowboy caviar dip with tortilla chips

    Easily make ahead!

    One of the great things about this Texas caviar is that you can easily make it in advance. Simply make the dip as instructed, however wait to add the chopped avocado until right before serving. It has a tendency to brown pretty fast, so it’s best to add it in at the end for optimal freshness.

    Once you’ve made the dip, cover it with an airtight lid and store it in the fridge until serving. I’ll usually make it the day before or morning of if making in advance. That way the flavors have time to marinate together, but still taste super fresh and delicious.

    tortilla chip being dipped in texas caviar

    More fresh dip recipes:

    cowboy caviar in glass bowl

    Cowboy Caviar Recipe

    Course: Appetizer, Snack
    Cuisine: American
    Keyword: cowboy caviar, Texas caviar
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 10
    Calories: 268
    Author: Jamielyn Nye
    Flavorful and delicious cowboy caviar dip that will become the star of the show at your next get together. Full of fresh veggies and topped with an easy homemade dressing. 


    • 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)
    • 1/2 cup chopped green onion
    • 3/4 cup cilantro
    • lime juice , to taste


    • 1/4 cup olive oil
    • 1/4 cup red wine vinegar
    • 1-2 teaspoons sugar , optional
    • 1 teaspoon minced garlic
    • 3/4 teaspoon ground cumin
    • 3/4 teaspoon kosher salt


    • Combine the corn and beans into a medium-sized bowl. 
    • Dice the green onion, bell pepper, avocados and tomatoes, then mix them in the bowl. Then chop the cilantro finely and mix that in.
    • Add more salt and lime to taste and gently stir together.
    • Whisk together the olive oil, red wine vinegar, sugar, garlic, ground cumin and salt in a small bowl. Then pour about half of the dressing over the bean salad. Stir gently and add more as needed.
    • 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.



    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. 
    Adapted from my friend Erin :)


    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

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