Cowboy Caviar Recipe
This cowboy caviar recipe is a fresh and colourful mix of beans and veggies that’s also an absolute multitasker! Whether you serve it as a dip for tortilla chips, as a topping, or as a side salad, you’ll love the big, bold Tex-Mex flavour.
Regular caviar? Not exactly vegan. But cowboy caviar? Totally plant-based! Now, this recipe doesn’t really have anything to do with actual caviar—instead, it has more in common with my black bean and corn salsa. A tangy red wine vinaigrette mixes and mingles with lime-infused avocados, black beans, black-eyed peas, and a rainbow of fresh veggies, delivering the perfect combination of textures and flavours in every bite. This is a potluck staple, but I love it for meal prep too! (It’s also one of those magical recipes that tastes even better after a day or two in the fridge.)
Why You’ll Make This Cowboy Caviar Recipe Again and Again
I have been ALL about this recipe lately, making a batch on Sunday night when I can catch a breath after the busy weekend and meal prep for the week. It’s so easy to put together and the flavours are fresh and vibrant all week long!
- No cooking required. There’s a lot of prep work with the veggies, but then—that’s it! The only other things to do are whisk together the dressing and put it all together.
- Bright and fresh. Lime juice, cilantro, and a rainbow of crunchy vegetables make this the freshest bean salad you’ll never have.
- Endless serving options. Make it for potlucks and picnics, meal prep lunches, weeknight side dishes, or as an appetizer for serving with chips.
Notes on Ingredients
Here are the ingredients you’ll need for this cowboy caviar recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Avocado – I love the creaminess this adds, but if you’re making it for meal prep, you can leave the avocado out. (The lime juice slows the browning, but the avocado will still brown eventually.)
- Lime juice – This adds bright flavour and helps keep the avocado fresh.
- Beans – I use a combination of black beans and black-eyed peas, but some recipes use all black-eyed peas, so you can do that too if you’d like!
- Corn – If you can find frozen fire-roasted corn, it’s especially delicious here! Otherwise, you can use fresh, frozen, or canned.
- Red onion – The flavour and texture will mellow in the dressing, so don’t worry if you’re not usually a raw onion fan!
- Peppers – Red and orange bell pepper add crunchy texture and sweet flavour, while jalapeño brings the heat.
- Cherry tomatoes – I’ve found that dicing a whole tomato makes salads like this soggier, so I prefer cherry tomatoes.
- Cilantro – Not a fan? You can use parsley instead.
- Vinaigrette – You’ll need olive oil, red wine vinegar, maple syrup, sea salt, ground cumin, smoked paprika, and black pepper.
How to Make Cowboy Caviar
The process is super easy! Here’s what you’ll need to do.
- Prepare the avocado. Add the avocado to a bowl and gently toss with the lime juice.
- Add the beans and veggies. Gently fold in the beans, vegetables, and cilantro.
- Make the dressing. Whisk the olive oil, vinegar, maple syrup, and spices in a small bowl.
- Combine. Pour the dressing over the salad and gently toss to coat. Chill if desired or serve immediately.
Cowboy Caviar Variations
If you’re the type who likes to switch things up, cowboy caviar is a recipe where you can do that! Just keep the overall proportions the same. Here are a few ideas to get you started.
- Make it fruity. Add diced mango or pineapple for a little sweetness.
- Try other beans. You could use all black beans if you’d like, or do a mix of black-eyed peas or black beans and chickpeas.
- Make it a meal. Stir in cooked quinoa for a heartier salad.
- Adjust the jalapeño. Add more for a spicier cowboy caviar recipe, cut it into slices instead of mincing it for bigger bites of heat, or scrape out the ribs in addition to the seeds to make it milder. You can also omit it altogether for a mild version.
Serving Suggestions
Like I said: there are SO many serving options for cowboy caviar. Let’s discuss:
- Dip. Serve with tortilla chips or pita chips.
- Topping. Spoon it onto tofu tacos or add it to vegan burrito bowls. You can also spoon it over mixed greens or chopped romaine with some diced avocado. For nachos, add it after baking so everything stays crisp and vibrant.
- Side dish. Serve it alongside a beet burger or vegan enchiladas.
Storage
Store this cowboy caviar recipe in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute the dressing.
More Salad Recipes
Enjoy friends! If you make this cowboy caviar recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Cowboy Caviar Recipe
Ingredients
- 1 large avocado, diced – 1 piece (200g)
- Juice of 2 limes, 4 tablespoons, 60mL
- 1 can black beans, drained and rinsed – 15 ounces/425g
- 1 can black-eyed peas, drained and rinsed – 15 ounces/425g
- 1 ½ cups corn kernels, fresh, frozen and thawed, or canned and drained – 225g
- 1 small red onion, finely diced – 100g
- 1 large red bell pepper, diced – 160g
- 1 large orange bell pepper, diced – 160g
- 1 jalapeño pepper, finely minced (seeds removed for less heat) – 10g
- 1 cup cherry tomatoes, diced – 150g
- ¼ cup fresh cilantro, chopped – 10g
- 3 tablespoons olive oil, 45mL
- 2 tablespoons red wine vinegar, 30mL
- 1 tablespoon maple syrup, 15mL
- 1 teaspoon sea salt, 6g
- ½ teaspoon ground cumin, 1.5g
- ½ teaspoon smoked paprika, 1.5g
- ¼ teaspoon black pepper, 1g
Instructions
- Add the diced avocado to a large mixing bowl and gently toss with the lime juice. This helps prevent browning and adds brightness to the dish.
- Add the black beans, black-eyed peas, corn, red onion, red bell pepper, orange bell pepper, jalapeño, cherry tomatoes, and cilantro. Mix gently to avoid mashing the avocado.
- In a small bowl, whisk together the olive oil, red wine vinegar, maple syrup, sea salt, ground cumin, smoked paprika, and black pepper.
- Pour the dressing over the bean and vegetable mixture. Toss until everything is evenly coated.
- Refrigerate for 20–30 minutes to allow the flavors to meld, or serve immediately.
- Serve with tortilla chips or as a fresh side dish.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
