Author: This easy cowboy caviar recipe is super quick to whip up and can be enjoyed as a dip with tortilla chips or could be served as a side dish. With a zesty lime and smoky chipotle dressing, this recipe is perfect for potlucks or BBQ's. It's a total crowd-pleaser!
FEATURED COMMENT:
I made this for my nephew's birthday BBQ, and it was a huge hit! Everyone was raving about it, and rightfully so! It's delicious and addicting! - Ann M
With 1000's of cowboy caviar recipes on the internet (also called Texas Caviar), why do I think this one is the best? It's all in the dressing! Unlike some recipes that use bottled Italian dressing (which in my opinion is kinda gross), my recipe uses a super simple to make a homemade dressing with fresh lime juice, smoky chipotle peppers, and garlic, for the biggest flavor burst! Trust me when I say, this easy cowboy caviar recipe really is the best!
Why This Cowboy Caviar Recipe Is a Standout
- Big, bold flavor: The homemade lime and chipotle dressing adds fresh, tangy flavor and smoky depth.
- Quick and easy: Just chop, mix, and toss. It comes together in minutes!
- Perfect for sharing: Ideal for BBQs, potlucks, and parties.
- Versatile: Serve it as a dip, salad, or topping for everything from tacos to BBQ tofu.
Ingredients for Cowboy Caviar
- Beans: I used black beans and black-eyed peas but you could also try subbing pinto beans, kidney beans, or cannellini beans.
- Tomatoes: I used Roma tomatoes but you could also sub quartered cherry or grape tomatoes.
- Avocado: the lime in the dressing will keep the avocado fresh in the salad, but if you prefer you can omit them or add it right before serving.
- Frozen corn: I used frozen corn as I always have a bag in the freezer but you could also sub canned corn. Or use fresh corn on the cob, just cook and slice off the kernels using a sharp knife.
- Red Bell Pepper: I used red as it's my fave, but you could also sub orange, yellow, or green bell pepper.
- Red onion: is not only pretty but it's super tasty. Sub a sweet white onion or green onions if needed.
- Cilantro: omit if you do not like it or try subbing with fresh parsley.
- Jalapeno and Chipotle Peppers: this recipe makes a huge salad so even with one jalapeno and two chipotle peppers I do not find it spicy at all. If you do not like spice, feel free to omit them, or start with just one chipotle pepper and add more to taste if needed. On the other hand, if you love spice, feel free to add more!
How to Make Cowboy Caviar
- Combine: To a large bowl add the black beans, black-eyed peas, tomatoes, corn kernels, bell peppr, onion, cilantro and jalapeno. In a small bowl or measuring cup, whisk together all of the dressing ingredients. Pour the dressing over the veggies and toss well.
- Serve: Serve right away with tortilla chips or store in an air-tight container in the fridge for up to 5 days. Toss again just before serving.
Tips and Variations
- Adjust the heat: This recipe is mild as written, but you can add more jalapeño or chipotle if you like it spicier.
- Add avocado last: If you're making this ahead of time, stir in avocado just before serving to keep it fresh.
- Use what you have: This recipe is very forgiving. Swap beans, veggies, or herbs based on what's in your kitchen.
- Let it sit: The flavors get even better after it sits for a bit, making it perfect for prepping ahead.
How to Serve Cowboy Caviar
This easy cowboy caviar recipe is perfect:
- As a dip with tortilla chips
- As a side dish for BBQ meals
- Spooned over rice bowls or salads
- Served it on top of seitan, tofu, or other vegan proteins.
- As a taco or burrito topping
Storage
Store cowboy caviar in an airtight container in the fridge for up to 5 days. Give it a good stir before serving, as the dressing may settle.
More Delicious Vegan Dip Recipes
If you try this easy cowboy caviar recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram or follow me on Facebook.
Bon appetegan!
Sam Turnbull
(click stars to vote)
The Best Cowboy Caviar
Servings: - 10 servings
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Ingredients
- 1 19oz can black beans, drained and rinsed
- 1 19oz can black-eyed peas, drained and rinsed
- 2 - 3 Roma tomatoes, chopped
- 2 avocados, chopped
- 1 ½ cups frozen corn, (it will thaw in the mix)
- 1 red bell pepper, chopped
- 1 medium red onion, chopped
- ½ cup fresh cilantro, chopped
- 1 jalapeño, finely minced (optional for spice)
For the chipotle dressing:
- 3 tablespoons light oil, (such as vegetable or canola)
- 3 tablespoons lime juice
- 1 - 2 chipotle pepper in adobo sauce, minced
- 2 cloves garlic, minced or pressed
- 2 teaspoons agave
- ¾ teaspoon salt
- ¼ teaspoon smoked paprika
- Tortilla chips for serving
Instructions
- To a large bowl add the black beans, black-eyed peas, tomatoes, avocado, corn, bell pepper, onion, cilantro and jalapeno.
- In a small bowl or measuring cup, whisk together all of the dressing ingredients, the oil, lime juice, chipotle peppers, garlic, agave, salt, and smoked paprika. Pour the dressing over the veggies and toss well. Serve right away with tortilla chips or store in an air-tight container in the fridge for up to 5 days. Toss again just before serving.
Laura says
Did you possibly mean 15 oz cans? I can’t find 19 oz cans anywhere.
Jess @ It Doesn't Taste Like Chicken says
19 ounce cans are found easily in Canada but perhaps not where you are. One can amounts to about 2 cups of cooked beans. Hope that helps!
Ben Benner says
I add diced mango and small cubed avacado at the end by gently folding in. Adds a little sweetness.
Jess @ It Doesn't Taste Like Chicken says
Great ideas! Thanks for sharing, Ben!
Sarah Parker says
I made this absolutely DELICIOUS dish for a family get together today. I used a whole jalapeño and left out the chipotle in adobe sauce (added a few chili flakes to compensate). Everyone raved about it and gobbled it up! I love that it makes so much!
Sam Turnbull says
Haha love it!! So happy you and your family enjoyed it 🙂
Carol Cox says
Delicious! I made this almost exactly to the recipe, but it is so forgiving that you can make little adjustments. No agave, so I used organic sugar. No garlic, so I used Better Than Bouillon garlic paste. It turned out absolutely delicious. I noticed that adding the avocado wasn’t mentioned in the recipe, so using a modicum of common sense, I added it at the end. I will use this recipe again and again! It makes a generous amount, but it will not be wasted. Thanks for a great recipe!
Sam Turnbull says
So happy you enjoyed it Carol! I will add avocado in the instructions, thanks for pointing that out 🙂
DiegoGal says
Wow, SO good. I'm very into bean salads lately and THIS is definitely my new favorite.
Sam Turnbull says
Yay!!! Thrilled you love it!
Ann M says
I made this for my nephew's birthday BBQ, and it was a huge hit! Everyone was raving about it, and rightfully so! It's delicious and addicting! It does make a lot, so consider halving the recipe if you don't need a huge amount.
Sam Turnbull says
So happy you loved it Ann!!
Alocasia says
Where do you find 19 oz. cans? We've got 15, 25 and 28 oz. around here. That's it.
Beata says
Sam is in Canada and they must have different sized cans there. From what I know about cowboy caviar, somewhat different proportions of ingredients are not a deal breaker. 🙂
Ann says
Check Progresso brand. When my Mom was making Sam’s dill pickle chickpea salad recipe, she found a 19 ounce can of chickpeas.
Sam Turnbull says
That's the standard can size here in Canada, but if you have fewer beans it won't make a huge difference. Enjoy!