Cowboy Caviar

Discover our flavour-packed Cowboy Caviar recipe, a perfect blend of fresh ingredients that’s easy to make for picnics, barbecues or potlucks.

Saddle up and get ready to dip into zesty Cowboy Caviar—a festive and colourful blend that’s as wild and free as the open range. Bursting with plump tomatoes, hearty beans, crunchy corn, and a confetti of peppers, this dish brings a fiesta of flavours to your palate.

The sharp bite of red onion sets off the subtle heat of the jalapeños, while the creamy avocado cools and rounds out the experience.

Perfect for picnics, potlucks or whenever your taste buds crave a bold escape, Cowboy Caviar is a crowd-pleaser that is simply delicious. Prepare your taste buds for a robust rodeo of flavours and enjoy this fresh, easy-to-make dish that’s sure to lasso compliments from friends and family alike!

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

As the cowboy caviar sits, it will soak in the flavour more. The dressing will start to sink to the bottom though so make sure to give it a stir before serving.

Equipment for Cowboy Caviar

You only need a large serving bowl, a small bowl, a spoon or spatula, a knife, and a cutting board to prepare cowboy caviar.

About the Ingredients for Cowboy Caviar

Tomatoes – Use fresh, ripe, red tomatoes when possible. Off-season you can use Roma tomatoes or cherry tomatoes. Avoid using canned tomatoes.

Beans – Instead of pinto beans, you can use black eyed peas. You can also use all black beans if you desire.

Corn – You can use fresh raw or lightly cooked corn in this recipe. Frozen or canned corn will also work in a pinch but fresh is more crisp and juicy. Make sure to drain the corn from the liquid if using frozen or canned.

Red onion – You can reduce the amount used if you have an aversion, they add a nice zing.

Bell Peppers – I used green and red bell peppers but you could any colour combination you prefer.

Avocado – Avocado isn’t a traditional ingredient but it does add a bit of nice creamy texture. Chop and add just before adding the dressing to keep the avocado from browning.

Jalapenos – Want more kick? Do not discard the jalapeno seeds and be sure to mix it in. You can add more jalapeno peppers to the recipe or choose spicier peppers.

Cilantro – Cilantro tends to be polarising. You can reduce or omit if this is a problem for you.

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How to Make Cowboy Caviar

Yields: 12 cups | Prep time: 15 minutes | Chill time: 20 minutes

Ingredients:

• 4 medium tomatoes, diced
• 15 oz can black beans, drained
• 15 oz can pinto beans, drained
• 3 cups fresh corn kernels (about 4 cobs shucked)
• ½ large red onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 2 avocados, diced
• 2 jalapenos, diced
• 1 bunch cilantro, chopped (about 1 cup packed)

For the Dressing:

• 3 limes, juiced
• 2 tablespoons olive oil
• 1 tablespoons granulated sugar
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Directions:

In a large serving bowl, combine the tomatoes, beans, corn, red onion, bell pepper, avocado, and cilantro. (Image 1)

In a small bowl, stir together the ingredients for the dressing. Adjust the seasonings to taste as needed. (Image 2)

Pour the dressing over the cowboy caviar and toss to combine. (Image 3 and 4)

Refrigerate for at least 20-30 minutes for maximum flavour.

Serve with tortilla chips or add to burrito bowls, baked potatoes, or salads.