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This cowboy caviar is the kind of recipe you make once… and suddenly it’s on every table after that. If your table needs something fresh, colorful, and effortless, this cowboy caviar is the answer.
This vibrant mix is like a combination of a chopped veggie salad and a thick salsa. Which makes it great for serving as a snacking dip or on its own. A colorful mixture of black beans, black-eyed peas, crisp orange and green peppers, juicy Roma tomatoes, and a hint of diced jalapeño is all tossed in a simple, zesty vinaigrette.
And when plated in a bowl, it is a true rainbow of color on the table. It’s perfect for topping tacos and serving alongside burgers or grilled chicken or scooping straight from the bowl!
Why You’ll Love this Cowboy Caviar
- It doubles as a side dish and a snack. This cowboy caviar is so good it can stand alone as its own side dish, or you can enjoy it with some chips as a snacking dip. It does both beautifully.
- Quick and easy! One of our favorite things about cowboy caviar is how quick and easy it is to make. Just chop, mix, and toss in the vinaigrette, and you’re ready to serve.
- It never misses the mark! It’s that kind of snack that is going to disappear fast! It also makes a beautiful addition to any table!
What You’ll Need
The ‘caviar’
- Black beans
- Black-eyed peas
- Corn on the cob
- Onion
- Bell peppers
- Roma tomatoes
- Jalapenos
- Cilantro
For the vinaigrette
- Extra virgin olive oil
- White wine vinegar
- Lines
- Honey
- Cumin
- Garlic
- Salt & pepper
How to Make Cowboy Caviar
Step 1. Roast corn cobs in the oven.
Roasting corn in the oven is not hard to do at all! Preheat oven to 425ºF for roasting corn cobs. You will place the corn cobs directly on the oven rack to roast for 20-25 minutes. When the corn is done roasting, allow it to cool for 10 minutes before removing the husks and cutting the kernels off the cob.
Tip: If you want to make this recipe really easy, you can used canned whole-kernel corn. Just know that the texture and flavor are going to differ.
Step 2. Make Vinaigrette.
The vinaigrette gives this salad a bit of a kick. The acidity helps to meld all the flavors in the salad together.
Add all the ingredients for the vinaigrette to a jar, seal the lid and give it a good shake to emulsify.
Step 3. Drain and rinse canned beans and chop veggies.
Make sure to rinse and drain the canned beans before adding them to your mixing bowl. You want to make sure your remove as much moisture as you can. Dice the peppers, onion and tomatoes and add those to your bowl.
Carefully slice the corn off the cob and chop cilantro, then add both to the bowl. Once all your veggies are chopped, gently toss them in the bowl to evenly blend them.
Step 4. Toss salad in vinaigrette and plate.
Pour the vinaigrette over the salad and toss the salad again to mix. As the veggies marinate in the vinaigrette, the flavors meld into a delicious, tangy, fresh salad.
Enjoy the cowboy caviar as an appetizer or side with chips or serve on it’s own.
Why is it called cowboy caviar?
Cowboy Caviar is also called Texan Caviar. The “caviar” name was used as a play on words for the mixture of black beans and black-eyed peas, looking similar to fish eggs. This funny play on words is a nod to a much rustic, cheap, and practical comparison.
What to serve cowboy caviar with:
As we’ve mentioned, this cowboy caviar recipe is so versitile. You can serve with chips as a dip, pair it with and entree or even serve it as a side dish with your main course.
Here are some of our favorite ways to enjoy cowboy caviar:
- Corn or tortilla chips for dipping
- Burgers or hot dogs
- Tacos
- Grilled or fried chicken
- Fish entrees
How to Store Cowboy Caviar
Pour leftover caviar into an airtight container and store in the fridge for up to 5 days.
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Cowboy Caviar
- Total Time: 35 minutes
Description
A colorful mixture of black beans, black-eyed peas, crisp orange and green peppers, juicy Roma tomatoes, and a hint of diced jalapeño is all tossed in a simple, zesty vinaigrette.
Ingredients
- 1 can of black beans
- 1 can of black-eyed peas
- 2 cobs of corn
- 1/2 purple onion
- 1/2 orange bell pepper
- 1/2 green bell pepper
- 3 Roma tomatoes
- 1 jalapeño, seeds removed
- 1/2 cup fresh cilantro
Cowboy Caviar Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- juice of 1 lime
- 1 tsp honey
- 1 tsp cumin
- 3 cloves garlic (minced)
- sea salt and pepper (to season)
Instructions
- Preheat oven to 425°F. Once it has reached temperature, place your corn cob straight on the oven rack and roast for 20-25 minutes.
- While corn is cooking, start prepping salad. In a small bowl, make the vinaigrette. Add all your vinaigrette ingredients to the bowl and whisk together. Set to the side.
- Next, drain and rinse your cans of beans. Dice onions, bell peppers, tomatoes, jalapeños, and cilantro. When the corn is cooked, cut straight off the cob.
- Add beans, chopped veggies, and herbs to a large bowl. Pour the vinaigrette over the salad and mix together to coat. Serve with chips or eat as a salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
