This Cowboy Caviar recipe is an amazing dip style appetizer that is great for every type of gathering! Cowboy Caviar makes a great, fresh side dish for any picnic, potluck, or party, and is a great way to use up summer produce!
BONUS! The Cowboy Caviar recipe is so simple and can be tossed together in under no time!
I tried cowboy caviar for the first time a few summers ago and was instantly obsessed. I remember the hostess telling me the name and seemed surprised I hadn’t heard of it before. Another name for Cowboy Caviar is Texas Caviar, because that’s where it was created in 1940 – by a woman named Helen Corbitt.
The crunch and saltiness of the dipping chips combined with the freshness of the ingredients, the crispness of the pepper pieces, the tangy heat of the jalapeno, and the hint of lime and garlic…. So good! My favorite chips are from RW Garcia!
Cowboy Caviar
Ingredients
Main Ingredients
- 3 Roma tomatoes seeds removed diced
- 2 ripe avocados diced
- 1/3 cup red onion diced
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can black eyed peas rinsed and drained
- 1 1/2 cups frozen sweet corn trozen or thawed
- 1 red bell pepper diced
- 1 jalapeno pepper seeds removed diced into very small pieces
- ⅓ cup Cilantro finely chopped
Dressing
- 1/3 cup olive oil
- 2 Tbsp lime juice fresh preferred
- 2 Tbsp red wine vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- Tortilla chips for serving
Instructions
- In a small bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
- Combine diced tomatoes, diced avocado, diced onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Mix and combine well.
- Pour dressing over the main ingredients and stir/toss very well.
- Serve immediately or keep refrigerated. Stir well before serving.