Can I make Cowboy Caviar in advance?

Absolutely! In fact, Cowboy Caviar tastes even better after a short rest in the fridge. Just remember to add the avocado last—right before serving—to keep it from browning or becoming too soft.

What if I don’t like cilantro?

No worries! Simply swap in fresh parsley, chives, or even basil. The salad will still be bursting with fresh, herbaceous flavor.

How do I keep the avocado from browning?

Toss your avocado cubes with a little lime juice before adding to the salad, and cover the salad tightly if storing. The acidity helps slow browning and keeps everything green and inviting.

Is Cowboy Caviar healthy?

Definitely! This dish is packed with fiber, protein, healthy fats, and a rainbow of vegetables. It’s plant-based, gluten-free, and downright nourishing—without sacrificing flavor.

Cowboy Caviar Recipe - Evelynseats

Description

Cowboy Caviar is a fresh, vibrant salad-dip hybrid loaded with diced tomatoes, avocados, black beans, black eyed peas, corn, bell pepper, jalapeño, and aromatic cilantro, all tossed in a flavorful homemade dressing. Serve it as an appetizer with tortilla chips, or as a colorful side salad to any meal!

Ingredients

Units Scale

Salad Ingredients

3 Roma tomatoes, seeds removed and diced
2 avocados, diced
1/3 cup diced red onion
15 ounces canned black beans (1 can), rinsed and drained
15 ounces canned black eyed peas (1 can), rinsed and drained
1 1/2 cups frozen corn kernels, thawed
1 bell pepper, diced (any color)
1 jalapeño, seeds removed and finely diced
1/3 cup chopped fresh cilantro
Tortilla chips, for serving

Dressing

1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon honey (or maple syrup for vegan option)
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

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Instructions

Prepare the Salad Ingredients: In a large mixing bowl, combine the diced Roma tomatoes, avocados, red onion, black beans, black eyed peas, thawed corn kernels, diced bell pepper, jalapeño, and freshly chopped cilantro. Gently toss the ingredients together to evenly distribute everything while keeping the avocados intact.
Make the Dressing: In a small bowl or a jar with a lid, add the olive oil, red wine vinegar, honey (or maple syrup), minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk vigorously or shake well to emulsify the dressing until fully combined.
Combine Salad & Dressing: Pour the prepared dressing over the salad mixture. Using a large spoon or spatula, gently toss everything together until all the ingredients are well coated with the dressing.
Chill and Serve: For best flavor, cover the bowl and refrigerate the Cowboy Caviar for at least 30 minutes to allow the flavors to meld. Just before serving, give the salad a gentle toss, then serve with tortilla chips or as a standalone side dish.

Notes

Cowboy Caviar can be made a few hours ahead of time. Add avocado just before serving to keep it fresh.
You can substitute lime juice for vinegar in the dressing for a tangy twist.
Add or substitute vegetables as you like—try diced cucumber or green onion.
For extra spice, leave in some jalapeño seeds or add a pinch of cayenne.
Leftovers keep in an airtight container in the fridge for up to 2 days.

Nutrition

Serving Size: 1/8 recipe (approx. 3/4 cup)
Calories: 180
Sugar: 3g
Sodium: 330mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg