Cowboy Caviar is a popular potluck, BBQ, party and game day appetizer. It’s filled with tasty components that vary from recipe to recipe. In this cowboy caviar, I incorporated avocado, corn, black-eyed peas, Roma tomatoes, garlic, cilantro, green onions, and a few other ingredients to make my own rendition of the ever-popular appetizer.
Aside from salsa and guacamole, cowboy caviar is a crowd favorite for most any type of gathering!
Cowboy Caviar Recipe
Like with any 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.
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 parties, game day, and especially New Year’s Eve celebrations. After all, many people believe that eating black-eyed peas will bring you good fortune in the new year.
For me, cowboy caviar is just a nice change of pace from salsa and creamy dips, plus it’s colorful and looks great sitting on your appetizer table! I’ve thrown chunks of avocado into mine… some people do and some people don’t! I think it marries beautifully with the tomatoes and looks great. Plus I love avocado.
FIND THE FULL PRINTABLE INSTRUCTIONS AND INGREDIENTS AT THE END OF THIS POST
Ingredients for Cowboy Caviar
- 1 clove garlic, minced
- 2 tablespoons garlic wine vinegar (red or white wine vinegar will work as well)
- 1 1/2 teaspoons canola oil
- 1 teaspoon hot sauce
- 1/8 freshly ground black pepper
- 1 large avocado, cut into 1/2-inch pieces
- 2 large Roma tomatoes, chopped
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1 14-ounce can whole kernel corn, drained
- 1 bunch (about 2/3 cup) green onions, sliced
- 1/3 cup chopped fresh cilantro
Helpful Kitchen Tools
Get a big bowl and use a whisk to combine the garlic, vinegar, oil, hot sauce, and pepper.
Add the chopped avocado and give it a few turns with a rubber spatula or spoon to coat.
Chopping is minimal for this recipe, but you will need to cut up some tomato, the avocado, and your green onions.
Mix everything together into a big colorful combo and cover it.
Now let it chill in the refrigerator for at least a couple hours (more is better) before turning it out into a pretty serving bowl for guests.
This recipe is simple to follow and is always a crowd pleaser.
Need more dips?
I have an entire section full of dips and spreads, but I’ve also handpicked some of my favorites for you below:
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- Mango Salsa
-
- Bruschetta
-
- Strawberry Salsa
-
- Creamy Onion Dip
This recipe was originally published here on March 15, 2014
Check out the video for this cowboy caviar below!
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 1/2 teaspoons canola oil
- 1 teaspoon hot sauce
- 1/8 teaspoon ground black pepper
- 1 cup avocado 1 avocado cut into 1/2-inch pieces
- 1/2 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
- 2/3 cup green onion 1 bunch
- 1/3 cup fresh cilantro chopped
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 or nachos.
Video
Nutrition
Amanda Formaro
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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.