5.0 from 12 votes
Cowboy Caviar
Cowboy Caviar is a delicious and colorful Tex-Mex salad or dip, made with a combination of delicious beans, veggies, and a tangy irresistible dressing. This recipe’s super versatile and can be enjoyed as a dip (with tortilla chips!), a side dish, or even as a filling for tacos or burritos.
Prep Time
10 mins
Additional Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Calories: 216 kcal
Course:
Salad , Appetizer
Cuisine:
Tex-Mex
Ingredients
- 15 ounces canned black beans rinsed and drained
- 15 ounces canned black-eyed peas rinsed and drained
- 15 ounces canned corn drained
- 1 large bell pepper any color, diced - I used orange bell pepper
- 1 medium red onion diced
- 2-3 roma tomatoes diced
- 1 Jalapeno pepper seeded and finely chopped (optional, adjust to taste)
- 3 tablespoons olive oil
- 2 limes juice of
- 2 tablespoons red wine vinegar
- 1/2 cup fresh chopped cilantro
- salt & pepper to taste
Instructions
- In a large bowl, combine black beans, black eyed peas, corn, bell pepper, red onions, chopped tomatoes, and jalapeno pepper (if using).
- In a small bowl, whisk together the olive oil, lime juice, vinegar, cilantro, and salt and pepper.
- Pour the dressing over the bean and veggies mixture. Toss gently to combine.
- Taste the salad and adjust lime juice, salt, and pepper according to preference.
- Cover the bowl and refrigerate the cowboy caviar for at least 1 hour before serving. This allows the flavors to meld together.
- You can serve it chilled or at room temperature. Enjoy the cowboy caviar as a dip, side dish, or even as a filling for tacos or burritos.
Cup of Yum
Notes
- If you prefer a milder flavor, you can reduce or omit the jalapeno pepper.
- For a fresher taste, you can use fresh corn kernels instead of canned corn. Simply boil or grill fresh corn on the cob and then cut off the kernels into the salad.
- Adjust the amount of lime juice and vinegar to your taste. If you like it tangier, add more. If you prefer a milder flavor, use less.
- To store: store the leftover salad in an airtight container for up to 3-4 days. However, it's best to consume it within the first 2-3 days for the best taste and texture.
Nutrition Information
Calories
216kcal
(11%)
Carbohydrates
32g
(11%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
296mg
(12%)
Potassium
496mg
(14%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
809IU
(16%)
Vitamin C
39mg
(43%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 216
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 296mg | 12% |
| Potassium | 496mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 39mg | 43% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.