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Cowboy Caviar Recipe
This easy recipe for Cowboy Caviar is fun, fresh, colorful, and endlessly adaptable. It makes a great dip, salad, side dish, or even a topping for grilled meats. Always a potluck favorite!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 24 servings (1/2 cup each)
Calories: 80 kcal
Course:
Salad , Appetizer
Cuisine:
American
Ingredients
For the dressing:
- 1/2 cup olive oil
- 1/4 cup granulated sugar or to taste (see note 1)
- 1/4 cup white wine vinegar (see note 2)
- 1 teaspoon chili powder
- salt
For the vegetables:
- 1 pound roma tomatoes seeded and diced
- 1 (15 ounce) can black-eyed peas drained and rinsed
- 1 (15 ounce) can black beans drained and rinsed
- 1 (11 ounce) can sweet corn drained (see note 3)
- 1 red onion peeled and diced
- 1 green bell pepper stemmed, seeded, and diced
- 1 red bell pepper stemmed, seeded, and diced
- 1 cup fresh cilantro or fresh parsley, chopped, from 1 bunch
Instructions
- To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
- In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.
Cup of Yum
Notes
- Sugar: The recipe reflects how we make it in my family. But YES, it has a lot of sugar. Please feel free to reduce it or omit it entirely. If you want to reduce it, mix the dressing with just a tablespoon of sugar to start, taste it, and go from there.
- White wine vinegar: Or substitute apple cider vinegar, red wine vinegar, or even lime juice.
- Corn: Regular canned sweet corn or frozen corn may be substituted for the extra sweet "shoepeg" corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
- Yield: This recipe makes about 12 cups of Cowboy Caviar (more or less depending on the size of your bell peppers). It's enough for 24 servings, 1/2 cup each.
- Storage: This recipe keeps for 3 to 4 days in the refrigerator.
Nutrition Information
Serving
1 cup
Calories
80kcal
(4%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
4mg
(0%)
Potassium
140mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
402IU
(8%)
Vitamin C
13mg
(14%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings (1/2 cup each)
Amount Per Serving
Calories 80
% Daily Value*
| Serving | 1 cup | |
| Calories | 80kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 4mg | 0% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 402IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.