Cowboy Caviar

Cowboy Caviar

I had cowboy caviar for the first time in a long time at my friend Mari Clare’s river house. She had made a huge batch of it for us all to snack on all weekend. I couldn’t get enough. I wanted to eat it with breakfast, lunch, and dinner! It involves some chopping which some people hate, but I find it therapeutic. I hope you love this cowboy caviar as much as I do.

See the instagram post here

What you’ll need for this dip

  • Large bowl or tupperware for mixing and storing
  • Cutting board
  • Can opener
  • Chef knife

Ingredients For Cowboy Caviar:

  • Bell pepper
  • Jalapeno
  • Cherry tomatoes
  • Red onion
  • Corn
  • Black beans
  • Black eyed peas
  • Lime
  • Olive oil
  • White Wine Vinegar
  • Cumin, chili powder, salt, garlic powder
  • Sugar
  • Cilantro

How to make Cowboy Caviar

Step 1:

Dice the veggies and cilantro finely. Cut the corn off the cob. Add everything to a big bowl.

Step 2:

Drain and rinse the beans. Add those in.

Step 3:

Add in the sugar, spices and herbs, lime juice, vinegar and olive oil, and salt. Mix everything together well.


Store in an airtight container in the fridge for 4-5 days. This is even better served the next day once the juices have really melded together.

Other Great Snack Recipes:

Cowboy Caviar

A beany corny delicious dip
Course: Appetizer, Sides, Snack
Keyword: Appetizer, Beans, Corn, Cowboy Caviar, Dip, Snack


  • 1 red bell pepper
  • 1 jalapeno
  • 1 pint cherry tomatoes
  • 1/2 red onion
  • 2 ears fresh corn on the cob
  • 1 can black beans
  • 1 can black eyed peas
  • 1 lime
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 bunch cilantro


  • Dice all the veggies finely and similarly sized. Add to a large bowl.
  • Drain and rinse the beans and add to veggies.
  • Squeeze the lime over everything.
  • Add in remaining ingredients and stir well.
  • Store in the fridge in an airtight container. Serve with chips!

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