Cowboy Caviar

Learn to make Cowboy Caviar using tomatoes, peppers, beans, corn, cilantro, onions and avocado. Serve with tortilla chips!

Course Appetizer, Salad

Cuisine American

Keyword Cowboy Caviar, Texas Caviar

Prep Time 20

Servings servings

Calories 297kcal

Begin by prepping and chopping all the ingredients. Thaw the corn. Rinse and drain the beans.
In a large bowl, combine the tomatoes, avocado, red onion, black beans, black-eyed peas, corn, peppers and cilantro. Gently mix then together until the ingredients are evenly mixed.
In a separate bowl, combine the remaining dressing ingredients and whisk them together (or shake in a sealed jar) until they are fully combined. Pour the dressing over the salad and mix gently once more.
Serve immediately with fresh tortilla chips.

If you have leftovers, you can store them in a sealed container in the fridge for several days. I ate mine as a snack for several days and even with the avocado mixed in, it was still delicious (but definitely best served fresh!).
If you want to make this ahead for a party, I recommend not adding the fresh cut avocado until you are ready to serve.
Feel free to tweak the ingredients a little. If you don't like cilantro, omit it. If you are a garlic lover, add more. I ended up adding a bit more salt to mine. This is the sort of recipe that's easy to tweak!