Cowboy Caviar

• Beans: Use 15 ounces each of canned beans, like black beans and black-eyed peas. Other types of beans, like pinto or cannellini, also work well. If you prefer to make the black beans on the stovetop, make sure that it yields 1 ½ cups.
• Vegetables: Use a mix of red and green bell peppers, jalapenos, canned corn (fresh or frozen can be used), red onion, tomatoes, and avocados. Cilantro adds a hint of herbaceous note.
• Dressing: For a citrusy dressing, whisk together lime juice, red wine vinegar, honey, garlic powder, cumin, salt, pepper, chili powder, and olive oil.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Cowboy caviar is easy to customize with fun and exciting ingredients. Try these delicious flavor options:

• Beans: Switch things up with red kidney beans, white beans, chickpeas, or even edamame.
• Corn: Canned sweet kernels are the quickest options. Defrosted frozen corn or grilled corn on the cob adds a barbecue flavor.
• Tomatoes: Any type of tomato can be used. I use vine-ripe tomatoes or diced cherry tomatoes for a burst of sweetness. Canned fire-roasted tomatoes add a smokey taste.
• Herbs: Chop up fine herbs like green onions, chives, basil, tarragon, dill, or parsley.
• Citrus: Instead of lime juice, try lemon, orange juice, or even pineapple juice.
• Vinegar: Try apple cider vinegar, white wine vinegar, rice vinegar, or champagne vinegar. Alternatively, try my Italian salad dressing.
• Seasoning: Add smoked paprika for a charred flavor. Use coriander pairs nicely with cumin. Add onion and garlic powder for a roasted allium taste.
• Sweetness: Use maple syrup or sugar instead of honey. Add fruit like pineapple, mango, strawberry, or blueberries.
• Hot Spices: Use cajun seasoning for a kick of heat and herbs. Cayenne or chipotle powder adds an extra hot taste. Try serrano peppers or canned fire-roasted chilies.

Step 1: Combine the Veggies and Beans

When making this dip, it’s important to chop vegetables similar to the size of the beans. This gives an even distribution of flavors and makes it easier to grab with tortilla chips.

Chop the vegetables into 1/4-inch dice. Add the black-eyed peas, black beans, corn, diced tomatoes, bell, peppers, red onions, cilantro, and jalapenos, then mix them. Wait to stir in the diced avocado until after tossing with the dressing.

Pro Tip: Use a large serving bowl to layer all the ingredients in this Texas caviar.

Step 2: Make the Dressing

I make a citrusy dressing to complement the Tex-Mex flavors of the salad ingredients. I combine lime juice and red wine vinegar for a tangy and sour taste. Honey balances the puckery flavor, but it’s not meant to be a sweet-tasting vinaigrette.

Mix in garlic powder, cumin, salt, and pepper to add savory notes. For a hint of heat, add chili powder. For a smokier taste, use chipotle chili powder or smoked paprika if you don’t like it spicy. Slowly whisk in olive oil to create an emulsified dressing.

Step 3: Combine Everything

Drizzle the dressing over the bean, corn, and vegetable salad mixture. Gently toss to combine.

Add the diced avocado. This helps it hold its shape unless you prefer the creamy fruit to coat the ingredients.

Tips for Perfect Execution: Don’t add the avocado until ready to serve to prevent it from browning. This is critical in making the salad a day in advance.

This Texas caviar recipe is great to meal prep a day ahead of time. It’s a sturdy side dish or appetizer to share for potlucks, barbecues, or parties. Serve with crunchy tortilla chips, potato chips, or crackers.