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Cowboy Caviar 

ByJenn Giam Smith

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Jump to Recipe·5 from 1 review

MY LATEST FOOD VIDEO

Ok, confession, this (now viral) salad is one with which I have always had a love-hate relationship. It was always one that I enjoyed… but I felt it was missing things that made it truly Cowboy/Texan. There’s not much spice and it uses Italian dressing… I mean… my parents are Texans who moved up to Wisconsin before I was born. So I grew up on tons of Texas and Tex-Mex food. Wisconsin classics came in around high school and really became a staple after I married my husband.

I felt that this salad lacked some genuine Texas elements. So in true “Jenn Fashion”, I decided to add some flair to it.

I started with the basics but went more Pico de gallo with the flavors. I also added Chipotle Chili Powder which was always a staple ingredient in my house growing up, and lastly, because I always have to put a little Asian Influence, to add a little extra I use Garlic Chili sauce as well. 

WHAT IS COWBOY CAVIAR?

Cowboy caviar, also known as Texas caviar, is a saladish dip made of black-eyed peas, beans, and other chosen ingredients tossed in Italian Dressing.

Created by Helen Corbitt, the food service director for the Zodiac Room at Neiman Marcus in Dallas, back in 1940. Its debut was at the Houston Country Club in Texas during New Year’s Eve festivities.

The name first appeared when Corbitt, served it at the Driskill Hotel in Austin. It’s meant to be a playful substitute for real caviar, which is much pricier and difficult to come by.

WHAT MAKES THIS RECIPE THE BEST?

Four reasons to love this Cowboy Caviar recipe:

  1. This is incredibly versatile and can be a dip, a side, topping, or eating on it’s own. I personally LOVE it with Tortilla Chips.
  2. You can use all canned/frozen items to not only make this easy but pantry-friendly
  3. You can make it ahead of time and it actually tastes better the next day! So you don’t have to rush to make it the day of.
  4. Instead of using an Italian dressing, I made a much more Tex-Mex style dressing giving it an almost taco-like flavor with a good kick to it.

THE INGREDIENTS

The best thing about cowboy caviar is the versatility of it. You can use canned or fresh veg. Below are the main ingredients and options for substitutes.

this post
  • canned black-eyed peas: If you would rather cook them, you need 1 ½ cups
  • canned black beans: If you would rather cook them, you need 1 ½ cups
  • frozen corn kernels: 1 [14 oz] can or 2 cups of freshly cooked can be used instead
  • tomatoes: you can use: 1 [12 oz] can of diced tomatoes OR dice up 2 ripe beef steak tomatoes, 4 plum tomatoes, or 12oz of cherry tomatoes.
  • bell pepper: 1 medium bell pepper of any color; green, red, orange, or yellow. You could also do 1 [15oz can] of diced bell pepper
  • red onion: Red onion is sweeter, but if you wanted to sub, white onion or 1 entire bunch of green onion would be the best choices.
  • cilantro: if you have the soap gene use fresh parsley. If you don’t have either, just skip it.
  • serrano pepper: jalapeno, jarred pepper, or just skip.
  • avocado: I don’t generally tend to do this because it browns quickly, and I tend to make it ahead of time. But when you are able to add it, it adds a nice creaminess to it.
Ideas

JENN’S TIP

This recipe is even better the next day! I highly recommend making it ahead of time to let the ingredients meld together!

QUICK OVERVIEW

COOKING INSTRUCTIONS

This is just the cooking directions for my Cowboy Caviar. For the full recipe, keep scrolling down.

Step one: Make the dressing in a cup with a pour spout.

Step two: Put all the ingredients into a large mixing bowl, pour the dressing over, and toss together (conversely, you can mix the ingredients directly in the same large mixing bowl as the salad ingredients).

Step three: Let sit for about 20 minutes, Serve and Enjoy!

Finished cowboy caviar in a ceramic bowl served on bamboo board

SERVING COWBOY CAVIAR

Serve your cowboy caviar as a bean salad or dip with sturdy tortilla chips is the “traditional” way. Bonus! This recipe happens to be vegan and gluten-free, so it will please everyone at you’re next party (and it’s hearty enough to be a meal). It’s also a great healthy snack since it keeps well for up to 6 days in the fridge.

Cowboy caviar is a great side for lunch with a sandwich or quesadilla, or even for breakfast with scrambled eggs or an omelet.

You can also use this dip as a topping for tacos, green salads, or taco/burrito bowls.

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COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

  • Ingredient measuring
  • Pouring all the into the bowl
  • Peeling garlic cloves
  • Older kids can help cut
  • Mixing all the ingredients.
Ideas

STORAGE DETAILS

This cowboy caviar keeps well in the refrigerator, covered in a food-safe container or food storage jar for up to 3-6 days.

Print
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Finished cowboy caviar in a ceramic bowl served on bamboo board

Cowboy Caviar 

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5 from 1 review

Save Recipe

Looking for a fast and refreshing dish that utilizes commonly stocked pantry items? Cowboy caviar is the answer! This delectable treat can be prepared in mere minutes and only gets better as it sits in the fridge. It’s the ideal make-ahead option for any gathering, be it a picnic, party, or potluck.

  • Total Time: 25 minutes
  • Yield: 8 cups 1x

Ingredients

Units Scale
  • 1 [15 oz] can black-eyed peas (See notes 1)
  • 1 [14 oz] can black beans (See notes 2)
  • 1 [10 oz bag] frozen corn kernels (See notes 3)
  • 12 oz cherry tomatoes (See notes 4)
  • 1/2 medium bell pepper (See notes 5)
  • 1/2 small red onion (See notes 6)
  • 1/2 cup chopped cilantro (See notes 7)
  • 1 to 2 Serrano pepper (See notes 8)
  • 1 avocado (See notes 9)

Dressing

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lime juice (see notes ¹⁰)
  • 2 medium garlic cloves (pressed or minced)
  • 1 to 1 1/2 teaspoons kosher salt (to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • 1 teaspoon garlic chili sauce
  • 1 teaspoon chipotle chili powder
  • Freshly ground black pepper (to taste)

Instructions

  1. In a large mixing bowl, add the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro, and jalapeño.
  2. Whisk together the dressing ingredients in a measuring up, then add to the salad ingredients (conversely, you can mix the ingredients directly in the same large mixing bowl as the salad ingredients).
  3. Toss everything together. See NOTES #11 for adding avocado.
  4. Season to taste with additional kosher salt and black pepper if needed
  5. For best flavor, let the mixture marinate for at least 20 minutes before serving.

Equipment

Notes

Substitutes

  1. canned black-eyed peas: If you would rather cook them, you need 1 ½ cups
  2. canned black beans: If you would rather cook them, you need 1 ½ cups
  3. frozen corn kernels: 1 [15 oz] can whole kernel corn or 2 cups of freshly cooked can be used instead
  4. tomatoes: you can use: 1 [12 oz] can of diced tomatoes OR dice up 2 ripe beef steak tomatoes, 4 plum tomatoes, or 12oz of cherry tomatoes.
  5. bell pepper: 1 medium bell pepper of any color; green, red, orange, or yellow. You could also do 1 [15oz can] of diced bell pepper
  6. red onion: Red onion is sweeter, but if you wanted to sub, white onion or 1 entire bunch of green onion would be the best choices.
  7. cilantro: if you have the soap gene use fresh parsley. If you don’t have either, just skip it.
  8. serrano pepper: jalapeno, jarred pepper, or just skip.
  9. avocado: I don’t generally tend to do this because it browns quickly, and I tend to make it ahead of time. But when you can add it, it adds a nice creaminess to it.
  10. Lime juice: lemon juice can be used instead.
  11. If you’ll decide to include avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.

Other Notes

STORAGE: This dip keeps well in the refrigerator, covered, for up to 6 days.

SERVING SUGGESTIONS: This is incredibly versatile and can be a dip, a side, topping, or eating on it’s own. I personally LOVE it with Tortilla Chips.

  • Author: Jenn Giam Smith
  • Prep Time: 25 minutes
  • Category: Appetizer
  • Cuisine: Southwestern
Finished cowboy caviar in a ceramic bowl served on bamboo board

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©Photo, Prop Styling, and Food Styling by Jenn Smith

My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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