Cowboy Caviar Recipe That’s Fresh, Zesty, and Crowd-Pleasing
This cowboy caviar is a flavor-packed explosion of fresh veggies and bold beans tossed in a zingy homemade vinaigrette. It's the ultimate no-cook, crowd-pleasing dip, salad, or side dish you'll find yourself making on repeat.
Ingredients
- 1 can black-eyed peas drained and rinsed
- 1 can black beans drained and rinsed
- 1 cup corn canned, fresh, or frozen
- 1 cup diced tomatoes Roma or cherry
- 1 cup diced bell peppers red, yellow, or orange
- 1 jalapeño diced (remove seeds for less heat)
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado diced (optional)
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp maple syrup or honey
- Pinch of red pepper flakes optional
- Salt and black pepper to taste
Instructions
- In a large bowl, combine black-eyed peas, black beans, corn, tomatoes, bell peppers, jalapeño, red onion, and cilantro.
- In a separate bowl or jar, whisk together olive oil, lime juice, garlic, oregano, basil, maple syrup or honey, red pepper flakes (if using), salt, and black pepper.
- Pour the dressing over the bean and veggie mixture and stir gently to combine.
- Cover and refrigerate for at least 20 minutes to let the flavors meld.
- Just before serving, gently fold in diced avocado if using.
- Serve chilled with tortilla chips, in tacos, over salads, or as a side dish.
Notes
Tastes even better the next day! Store in the fridge for up to 4 days. Add avocado just before serving to prevent browning.