Cowboy Caviar
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This cowboy caviar recipe does it all—dip, side, salad—and it only gets better the longer it sits. Perfect for make-ahead entertaining or easy snacking all week.
Whether you call it cowboy caviar, Texas caviar, or just that really good dip with beans and corn, this bright, punchy mix is always a hit. It’s part dip, part salad, part side dish—and without fail, it’s one of the first things people go for. The combo of crisp veggies, creamy beans, and tangy vinaigrette with just the right kick makes it perfect for cookouts, potlucks, or whenever you need something fresh and make-ahead friendly.
You can easily make this cowboy caviar recipe your own—add diced avocado just before serving, toss in chopped tomatoes, or sprinkle in a pinch of chipotle powder or chili powder for a little smoky heat.. Serve it with tortilla chips as a dip, pile it onto grilled chicken or fish, or spoon it into lettuce cups for a fresh lunch option. It also holds up beautifully on a buffet or picnic table, which is just one more reason it’s on repeat all summer.
What You’ll Need To Make Cowboy Caviar
- Red onion and garlic: Add sharpness and a savory bite. Soaking the onion in water first takes the edge off and mellows the flavor.
- Fresh corn and red bell pepper: Bring juicy sweetness, crunch, and bright color. If corn’s not in season, frozen or canned works too—just aim for about 1½ cups.
- Black beans and black-eyed peas: Make the salad hearty and creamy, soaking up all that zesty dressing.
- Diced pickled jalapeños: Add vinegary heat that cuts through the richness. They’re packed in brine (even if not labeled “pickled”) and usually found near jarred olives or in the Tex-Mex aisle. Sliced ones work too—just chop them up. They last for months in the fridge and are great on tacos, nachos, or sandwiches. You can use fresh, but the pickled ones tend to have more punch.
- Salt, cumin, smoked paprika, and sugar: This combo seasons the salad with warmth, smokiness, and just a hint of sweetness to round it all out.
- Vegetable oil, red wine vinegar, and lime juice: Form a simple, punchy dressing that ties everything together and keeps the salad tasting bright and fresh.
- Fresh cilantro: Brings a pop of herby flavor and makes everything taste light and summery. Feel free to leave it out if you’re not a fan.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Soak the onion. Start by soaking the diced red onion in a bowl of cold water—this takes the sharp edge off and gives it a milder flavor. Let it sit while you prep everything else. (If you don’t mind the taste of raw onion, feel free to skip this step.)
Step 2: Prepare the corn. Bring a big pot of salted water to a boil, then drop in the corn and let it simmer for about 3 minutes, just until tender-crisp. Be careful not to overcook it—you want it sweet and juicy with a bit of bite. Drain the corn and let it cool for a few minutes, then set it on a clean dish towel over a cutting board. Using a serrated knife, slice the kernels off the cobs. (The towel helps catch the kernels so they don’t go flying across your kitchen.)
Step 3: Toss everything together. Once the onion has soaked and the corn is cooled, drain the onion and toss it into a large bowl. Add the corn, black beans, black-eyed peas, bell pepper, garlic, salt, cumin, smoked paprika, sugar, oil, vinegar, lime juice, cilantro, and jalapeños. Give it a good mix until everything’s evenly coated.
Step 4: Refrigerate and serve. Cover and refrigerate the cowboy caviar for a few hours—or overnight if you’re planning ahead. The flavors only get better as it sits. Just be sure to taste and adjust the seasoning before serving. And for the best flavor and texture, let it come to room temp before setting it out. Enjoy!
Video Tutorial
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Cowboy Caviar
Ingredients
- 1 cup diced red onion, from 1 small onion
- 2 ears fresh corn (see note if you’d prefer to use frozen or canned)
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can black eyed peas, drained and rinsed
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon sugar
- ½ cup vegetable oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lime juice, from 1 lime
- ⅓ cup chopped fresh cilantro
- 2 tablespoons diced jalapeño peppers (from a jar; see note)
Instructions
- Place the onions in a small bowl and cover with cold water. Let sit while you prep the rest of the salad.
- Bring a large pot of salted water to a boil. Boil the corn for about 3 minutes until tender-crisp, being careful not to overcook. Drain and let cool. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and catches the kernels as you cut so they don’t roll all over the place.)
- Drain the red onion and add to a large bowl. Add the corn, black beans, black eye peas, bell pepper, garlic, salt, cumin, paprika, sugar, oil, vinegar, lime juice, cilantro, and jalapeño peppers; mix well to combine. Cover and chill in the refrigerator for a few hours or overnight.
- Taste and adjust the seasoning, if necessary. Serve at room temperature or slightly chilled.
Notes
Note: Diced jalapeños are pickled jalapeños that come conveniently pre-diced and packed in a vinegar brine. You can usually find them near other pickled items, like jarred olives (though they are typically not labeled "pickled"). Sliced pickled jalapeños work just as well; just give them a quick chop. Both versions keep in the fridge for several months and are great on tacos, nachos, or sandwiches. You can also use an equal amount of fresh jalapeños if you prefer, though I find the pickled ones a bit spicier—the vinegar and salt seem to amplify the heat.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was excellent. I just don’t use cilantro, but it is still fine. Everyone loves it.
Is there a way to get to corn kernels to break up nicely, mine always seem to stay in chunks.
If I were to use canned corn do I need to cook it first?
Hi Marina, that happens to me too. I don’t think there’s any special technique to avoid that. I just use my fingers to break up many of those chunks (but like to leave some intact, as it shows the corn is fresh). If you decide to use canned corn, just drain and rinse it first; it does not need to be cooked. Hope that helps!
IMHO, the diced jalapeno peppers make the dish. I served with smoky pan fried chicken breast that balanced the taste. Loved it!!
Fantastic
Made this yesterday afternoon for an easy dinner paired with OUAC’s blackened tilapia. I had reservations about straying from the tried and true OUAC corn and bean salad with honey chipotle vinaigrette that we love so much, but I can’t find a good avocado right now. We prefer avocados sourced from Mexico, and there haven’t been any at our grocery store for several weeks now. So this recipe came right on time! I was surprised by how similar the dressing is to the chipotle vinaigrette without having to open a can of peppers! This salad was a hit (as was the blackened tilapia).
Oooooh I was wondering if it was very similar to Jenn’s honey chipotle vinaigrette recipe! we loooooooove that recipe so much! Can’t wait to try this new recipe then 😀