Cowboy Caviar Recipe

Cowboy Caviar, also called Texas Caviar, is an easy filling dish packed with crunchy veggies and beans. I just toss everything in a bowl, mix it up, and it’s ready to serve. I like it best after it chills for an hour, but you can enjoy it right away. Serve it as an appetizer or side dish with tortilla chips for a hearty dip.

When I’m hosting a party for 10 or more people, easy appetizers are a lifesaver. I’d much rather be hanging out and chatting with my guests than stuck in the kitchen (you know exactly what I mean). That’s why I’ve been putting together recipes that check my biggest box, “quick and easy”. A few favorites have already become regulars, like my bacon wrapped shrimp with brown sugar and my dill pickle dip that completely disappeared at the last BBQ I hosted.

Joining my appetizer collection today is my Cowboy Caviar recipe, and let me tell you, it’s seriously so easy. We’re talking about 15 minutes of prep and you’re done. No cooking required, which in my book is a huge win. You can totally switch it up and make your own version by using different beans, mixing in other veggies, or tossing in your favorite add-ins. For this one, I went with avocado, bell peppers, corn, red onion, tomatoes, beans, black-eyed peas, and a few spices, and it turned out fresh and super flavorful.

Why you will love this recipe

• Fresh and colorful with great texture: I use crisp bell pepper, juicy tomato, sweet corn, creamy avocado, and hearty beans so there’s something different in each scoop.
• Zesty and well balanced: The honey mustard dressing blends olive oil, lime juice, and a hint of sweetness, and it ties all the flavors together in the best way.
• Works for all kinds of meals: I set it out with tortilla chips, tuck it into tacos, or spoon it over greens for a quick lunch. It fits right in whether I’m hosting friends or making a weeknight dinner.
• Simple to customize: I can swap the beans, add more vegetables, or adjust the seasoning so it’s spicier, sweeter, or more citrusy depending on who’s eating it.

What you will need

• Avocado: I dice it so it’s easy to mix in and adds a smooth and creamy texture. It pairs perfectly with the crunch from the vegetables.
• Fresh vegetables: I chop bell pepper, red onion, tomatoes, and corn for bright color and crisp texture.
• Beans: I use black beans and black-eyed peas for a hearty and filling base. They also absorb the dressing really well.
• Aromatics and herbs: I add garlic and cilantro to keep the flavors fresh and vibrant. They balance the richness from the beans and avocado.
• Seasonings: I use cumin, coriander, salt, and pepper for a simple finish.
• Dressing: I whisk together lime juice, white wine vinegar, honey, mustard, and olive oil for a tangy dressing. It’s light but flavorful and ties the whole salad together.

How to make

Make the dressing: I whisk together the lime juice, white wine vinegar, honey, mustard, and olive oil in a small bowl until everything is well combined. Then, I set it aside while I prepare the rest of the salad.

Assemble the cowboy caviar: I mix all the cowboy caviar ingredients except the avocado in a large bowl until everything is evenly combined.

Add dressing and chill: I pour the dressing over the salad and stir until everything is evenly coated, adding more seasoning if needed. Then, I cover the bowl and let it chill in the refrigerator for at least one hour so the flavors have time to blend.

Add avocados and serve: I gently fold in the diced avocado, sprinkle with a little extra cilantro, and serve right away with chips or anything else I have on hand.

Expert tip

Keep avocado fresh longer

When I make Cowboy Caviar, I always wait to add the avocado until right before serving so it stays fresh and bright. If I need to prepare it earlier, I toss the avocado in a little lime juice which keeps it looking and tasting perfect until it is time to eat.

More tips to consider:

• Chill the salad for at least one hour so the flavors blend together
• Drain and rinse the beans well to keep the dressing from becoming watery
• Use fresh lime juice for the brightest flavor
• Dice vegetables in similar sizes so each scoop has a good mix
• Taste and adjust seasoning after chilling since flavors can mellow in the fridge

Recipe variations:

• Bean swap fun: I sometimes swap or add one cup of northern beans, chickpeas, pinto beans, or kidney beans. They mix well with the dressing and make the salad even heartier.
• Tomato size change: I use about one pint of grape, plum, or Roma tomatoes in place of cherry tomatoes. I chop them into small pieces so they blend evenly with the other vegetables.
• Vinegar flavor twist: I use two tablespoons of white wine, apple cider, balsamic, or red wine vinegar instead of my usual choice. Each one changes the flavor in a small but tasty way.
• Jalapeño heat boost: I finely chop one jalapeño pepper and add it in for a little heat. I remove the seeds and rinse them so the spice stays balanced.
• Protein packed option: I turn it into a full meal by adding one cup of cooked chicken, pork, beef, turkey, or grilled fish. It pairs especially well with the beans and avocado.
• Fresh herb boost: I mix in one teaspoon of smoked paprika, thyme, or basil. It adds another layer of flavor to the salad.

Serving suggestions

When I make cowboy caviar for a big family BBQ or birthday, I know it will be one of the first bowls to empty. I usually set it out with a big pile of tortilla chips so everyone can dig in while I finish up the turkey burgers on the grill. One year for a holiday cookout, I served it alongside grilled chicken skewers and it disappeared faster than the meat. I have also piled it into soft tortillas with leftover pulled pork and everyone thought I had planned it that way.

It has become a bit of a tradition to make extra so I can use it for dinner the next day. My kids love it on top of grilled baked potatoes and I love how easy it makes dinner after a busy weekend. Sometimes I will serve it with grilled pork skewers and a slice of crusty bread for a lighter meal that still keeps everyone full. On game days or when friends come over, I put out cowboy caviar with crackers, cheese sticks, and a little homemade ranch dressing so guests can make their own snack plates.

How to store leftovers:

• Store: I keep leftover cowboy caviar in an airtight container in the refrigerator, and it stays fresh for up to a week.
• Freeze: I do not freeze cowboy caviar since the fresh vegetables and avocado lose their texture once thawed.

Frequently asked questions

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