Cowboy Caviar

Cowboy Caviar

Serves: 4


Cowboy Caviar:

  • 2 cans (14 ounces each) black-eyed peas, rinsed and drained
  • 1 can (14 ounces) black beans, rinsed and drained
  • 1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn)
  • 1 ½ cups chopped ripe tomatoes (about ¾ pound)
  • 1 medium red, orange or yellow bell pepper, chopped
  • ¾ cup chopped red onion (about ½ small red onion)
  • ½ cup chopped cilantro, leaves and stems
  • 1 to 2 jalapeños, ribs removed, seeded and finely chopped
  • 1 avocado, chopped (optional)
  • 1/4 cup chopped feta (optioal)

Italian Dressing:

  • ⅓ cup olive oil
  • 3 tbs red wine vinegar or lime juice
  • 2 medium cloves garlic, pressed or minced
  • 1 1/2 tsp salt, to taste
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 tsp maple syrup or honey
  • ⅛ tsp red pepper flakes
  • Freshly ground black pepper, to taste


  1. In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño.
  2. If you’ll be including avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.
  3. In a cup, whisk together the dressing ingredients until well blended.
  4. Drizzle the dressing over the serving bowl and toss until well mixed.
  5. Season to taste with additional salt and pepper.
  6. If you’d like the salad to have more of a pickled flavor, add another tablespoon of vinegar, or for more richness, add another tablespoon or two of olive oil. For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.
  7. Top with feta.

Variations & Notes:

  • Turn this dip into a green salad by serving it on lettuce with a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas.
  • This dip keeps well in the refrigerator, covered, for up to 4 days.

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