Recipe: Cowboy Caviar

by Shelby

It’s possible you’ve never heard of Cowboy Caviar (AKA Texas Caviar). But, it’s a colorful cross between salsa and a bean salad that works great as an appetizer.

If you’ve got a New Years Eve party coming up or just a get together, this could be the perfect addition! It’s loaded with vegetables and beans.

Cowboy Caviar is commonly served as a topping for a tortilla chip, just as a salsa would be. 

Total time: 15 minutes 

Cowboy Caviar



  • 15 oz can Black beans 
  • 15 oz can Black-eyed peas 
  • 2 Medium Tomatoes diced 
  • 15 oz can Corn or 1-2 cups frozen 
  • 15oz can Black olives chopped 
  • 1 Avocado 
  • 1 Red bell pepper 
  • ½ Medium Red onion 
  • ¼ cup Fresh Cilantro 


  • ¼ cup Lime juice 
  • 1 tablespoon Raw honey 
  • 1 teaspoon Chili powder 
  • 1 teaspoon Cumin 
  • 1 teaspoon Salt 
  • 1/3 cup Olive oil 


To make the caviar, combine all ingredients except for those designated for the dressing. Toss to combine. 

To make the dressing, combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified. Add to Cowboy Caviar contents and toss to coat. 

Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit avocado until you're ready to serve. Enjoy! 

This recipe is from Self Proclaimed Foodie and can be found here

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