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Cowboy Caviar Recipe
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5 from 5 votes

Cowboy Caviar Recipe

This Cowboy Caviar recipe is a vibrant bean salad with lots of beans and fresh ingredients tossed in a tangy vinaigrette, perfect for any party. A favorite.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Salad, Salsa, Side Dish, Snack
Cuisine: American
Keyword: avocado, black-eyed peas, jalapeno, salsa, Tex-Mex
Servings: 12
Calories: 116kcal



  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar (or use red wine vinegar)
  • 1 lime (just the juice)
  • 1 teaspoon cayenne powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon garlic powder (or use fresh minced garlic)
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 pinch sugar to taste
  • Salt, pepper, and chili flakes to taste


  • 1 can black eyed peas drained and rinsed (15 ounces)
  • 1 can black beans drained and rinsed (15 ounces)
  • 2 jalapeno peppers diced
  • 1 red bell pepper diced
  • 2 Roma tomatoes diced
  • 2 cups chopped red onion
  • 2 ears fresh sweet corn removed from husks
  • 1 avocado diced
  • 1/2 cup fresh chopped cilantro


  • Whisk the dressing/vinaigrette ingredients together in a small bowl until they thicken up.
  • Add all of the cowboy caviar ingredients to a large bowl and mix to combine.
  • Stir in the dressing/vinaigrette. Make sure everything gets nice and evenly coated.
  • Adjust for salt and pepper. Serve immediately with tortilla chips!



Heat Factor: Mild-Medium.
My goal here is NOT to make this overly spicy, but to have just the right amount of kick to it for the general spicy food lover. As mentioned, you CAN easily adjust this up for more heat, but the combination of jalapeno peppers, cayenne powder and spicy chili flakes gives this a blooming warmth that I LOVE. And it's freaking tasty as heck, too. Perfect.


Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 267mg | Fiber: 4g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 22.4mg | Calcium: 18mg | Iron: 0.9mg