A vibrant medley of tomatoes, garlic, avocado, corn, green onion, and black eyed peas plus a zippy dressing give this cowboy caviar crave-worthy southwestern flair. Plus, it comes together in a snap!
Why this recipe works
Like with most dip, salsa, or spread, cowboy caviar has several adapted versions. The recipe has been changed slightly over the years to suit peoples’ tastes and even to conform to the fresh produce available in certain regions. But the main component that remains steady in cowboy caviar is black eyed peas.
Toss the black eyed peas with tomatoes, corn, green onion, and avocado and you’ll be lucky to have leftovers once everyone’s had their share. I’ve been making this dip since 2014 and it’s always first to fly off the appetizer table! It’s simple, fresh, and colorful. You can’t go wrong.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEANS – Black eyed peas are a must for cowboy caviar, but if you want to switch it up a bit you can use half black eyed peas and half black beans. Be sure to drain and rinse the beans before incorporating.
VEGGIES – Roma tomatoes, garlic, avocado, green onion, and corn are the other main components of this cowboy caviar recipe. It’s reminiscent of corn salsa, with the addition of beans. Feel free to make it your own by adding bell peppers, red or yellow onion, feta or cotija cheese, or diced jalapeno for some heat.
How to Make Cowboy Caviar
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, whisk together the garlic, vinegar, oil, hot sauce, and pepper.
- Add avocado and turn to coat. Add remaining ingredients and stir to mix well.
- Chill, covered, for 2 hours to allow flavors to meld. Serve with tortilla chips.
Frequently Asked Questions & Expert Tips
Yes, absolutely. This dip is even better when made ahead of time so all the flavors have time to mingle. You can prepare the dip (hold off on the avocado) then store it in an air-tight container kept in the fridge a day in advance. When ready to serve, add the avocado and give it a good mix to redistribute the dressing.
Store leftover cowboy caviar in an air-tight container kept in the refrigerator for up to 4 days.
I read a story that cowboy caviar was developed by Chef Helen Corbitt, who was asked to create a dish using black eyed peas. The problem? She hated black-eyed peas. She settled on pickling them and creating a scoopable appetizer type dish, similar to a bean salad, but great for digging in with chips. Is that story true? Probably. But I don’t know for sure. What I do know is that it has become a popular appetizer for all kinds of holidays, potlucks, and parties. It gets its name from being a spin-off of real caviar. A cowboy can certainly cover the bill on this version thanks to its affordability.
Serving Suggestions
Serve cowboy caviar at your next party or potluck with tortilla chips for dipping. It’s also delicious scooped into lettuce wraps or spooned over nachos! This dip is best when chilled for around 2 hours to allow the dressing to soak into the ingredients, however, there’s no harm in digging in right away if you’re short on time.
More Dip and Salsa Recipes
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Cowboy Caviar
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 clove garlic minced
- 2 tablespoons red wine vinegar red or white wine vinegar will work as well
- 1 ½ teaspoons canola oil
- 1 teaspoon hot sauce
- ⅛ teaspoon ground black pepper
- 1 cup avocado 1 avocado cut into 1/2-inch pieces
- ½ cup Roma tomatoes 2 large roma tomatoes chopped
- 15 ounce black eyed peas 1 can drained and rinsed
- 14 ounce whole kernel corn 1 can drained
- ⅔ cup green onion 1 bunch
- ⅓ cup fresh cilantro chopped
Things You’ll Need
Before You Begin
- Black eyed peas are a must for cowboy caviar, but if you want to switch it up a bit you can use half black eyed peas and half black beans. Be sure to drain and rinse the beans before incorporating.
- Feel free to make it your own by adding bell peppers, red or yellow onion, feta or cotija cheese, or diced jalapeno for some heat.
Instructions
- In a large bowl, whisk together the garlic, vinegar, oil, hot sauce and pepper.
- Add avocado and turn to coat. Add remaining ingredients and stir to mix well.
- Chill, covered, for 2 hours to allow flavors to meld. Serve with tortilla chips.
Expert Tips & FAQs
- Storage – Store leftover cowboy caviar in an air-tight container kept in the refrigerator for up to 4 days.
- Make Ahead – You can prepare the dip (hold off on the avocado) then store it in an air-tight container kept in the fridge a day in advance. When ready to serve, add the avocado and give it a good mix to redistribute the dressing.
Nutrition
This recipe originally appeared here on March 15, 2014 and has since been updated with new photos and expert tips.
Amanda Davis
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Diane F Villegas says
Sounds delish! I have to lower my cholesterol but your recipes don’t include them in the content. Any way to include them too? Thanks!
Amanda Formaro says
I will check on that, thanks!
Kris says
I make mine the night before, add Avacado and cilantro at the last minute….recipe (of course which I can’t find) calls for it to sit over night.
Amanda Formaro says
Thanks Kris! Sounds like the perfect solution :)
mary says
Amanda,
Can this be made a couple days in advance? Wondered if the avocado would brown if I did this early. Thanks.
Amanda Formaro says
That’s a good question Mary, I’m not sure if it would brown or not. To be safe, maybe make everything else and put it in the fridge, covered. Add the avocado the day you serve it.