This cowboy caviar is the perfect chip dip, or side dish. It’s light, delicious and perfect for a barbecue, potluck, or watching a football game.
Cowboy caviar is so fresh and delicious. It’s super easy to make, and only takes a few minutes. It’s perfect served with tortilla chips, or pita chips, but it’s so good you might just eat it with a spoon.
I first had cowboy caviar several years ago when a friend brought it to share at a potluck we hosted at our house.I became obsessed with it right away, and when I don’t have it for a while, I’m dreaming of it again.
What is cowboy caviar?
It’s a delicious dip made with black eyed peas, some vegetables, and a vinaigrette or Italian dressing that originated in Texas, and can also be called Texas Caviar. A woman named Helen Corbitt made it to give black eyed peas some more flavor for a New Year’s Eve dish, since they are often eaten on New Year’s Eve for good luck in the next year.
What other things can you add to cowboy caviar?
There are lots of ways you can customize your cowboy caviar. Instead of cilantro, try green onions. Instead of red bell peppers, try green, etc.
- green bell pepper (instead of red)
- green onion
- yellow onion (instead of red)
How to make cowboy caviar?
Prepare your black beans, black eyed peas, and corn by draining them from the can and rinsing them. Add them to a medium sized mixing bowl. Dice up your bell pepper, red onion, and jalapeno. You’ll want to remove the jalapeno seeds and membranes (unless you want the dip extra spicy). You can also cut the amount of jalapeno in half or leave it out completely if you’re worried about it being too spicy, though I don’t think it is at all.
Add some of the Italian dressing, and lime juice and stir everything together to combine. Cover with plastic wrap and place it in the fridge till you are ready to serve. When ready to serve add in the chopped cilantro, and more dressing if needed.
Can cowboy caviar be made ahead of time?
This Texas caviar can be served immediately, but it tastes even better after refrigerating if for a couple hours and letting the flavors meddle together nicely. It’s a great make ahead dish for a football party, the Superbowl, New Year’s Eve, a summer barbecue or potluck. It can stay good in the fridge in a covered container for up to 1 week, though I recommend making it just one or two days before your event for the highest quality.
It’s great for serving at summer events because there is no mayonnaise or cheese to go bad in the dip, so it can sit out in the heat for a while.
This cowboy caviar is the perfect dip loaded with beans, veggies, all topped with Italian dressing. It’s delicious as an appetizer, side dish, or even using it top a salad or grilled meat, like chicken, steak, or salmon.
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- 15 oz can black beans (drained, and rinsed)
- 15 oz can black eyed peas (drained, and rinsed)
- 15 oz can corn (drained, and rinsed)
- 1 red bell pepper (stem removed, seeded, and diced)
- 1/2 red onion (diced)
- 1 jalapeno (seeds and membrane removed, and diced)
- 1/2 cup Italian dressing (divided)
- 1/2 lime (juiced)
- 2 TBS chopped cilantro (optional)
- Drain and rinse the black beans, black eyed peas, and corn and add them to a medium sized mixing bowl.
- Add the diced bell pepper, onion, and jalapeno to the bowl.
- Add in 1/4 cup of the dressing, and the lime juice. Stir it all together.
- Cover with plastic wrap and place in the fridge for 2 to 3 hours.
- When you're ready to serve the dip, mix in the cilantro, and more dressing if needed.
- Serve with chips.