This Cowboy Caviar recipe is loaded with marinated beans that soak up all the zesty dressing, giving you a flavorful, protein-rich dish that works beautifully as a dip, salad, or light and healthy meal.
For more easy dips, check out our pico de gallo, refried beans, avocado spread, and white bean dip.
The Secret to Bright, Healthy Flavor: Let the Beans Soak It Up
Cowboy Caviar is one of those recipes that’s as fun to make as it is to eat 🌽🥑. Louise and I love preparing it during warm as well as colder months because it’s colorful, fresh, and nourishing — the kind of dish that makes you feel good after eating it.
Think of it as a fiber-rich, high-protein, heart-healthy salad that doubles as a cowboy caviar dip with tortilla chips or a vibrant side dish for your favorite grilled mains.
What sets our recipe apart is the marinade trick: letting the black beans and black-eyed peas soak in the dressing first. This step is a total game changer, especially when using canned beans, because it removes that “tin” flavor and replaces it with bright lime, herbs, and spices.
Whether you call it Cowboy Caviar or the classic Texas caviar recipe, it’s a simple, healthy, and make-ahead dish perfect for potlucks, BBQs, or an easy weeknight dinner 🍴.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Black beans: A staple in this black bean corn salad. Kidney beans or pinto beans are good alternatives.
- Black-eyed peas: Traditional in Texas caviar. Cannellini beans or chickpeas make great swaps.
- Corn kernels: Fresh off the cob in summer is best. Frozen or canned work too. Roasted corn adds smoky flavor.
- Bell peppers: A mix of colors makes it bright. Poblano peppers bring mild heat, or zucchini adds crunch.
- Red onion: Sharp bite. Green onions or shallots are gentler options.
- Tomatoes: Cherry tomatoes hold up well, but you can use Roma or even diced canned tomatoes in a pinch.
- Jalapeño: Adds spice. Use serrano for more heat or leave out for a kid-friendly party dip recipe.
- Avocado: Creamy richness. If you’re making a make ahead dip recipe, add just before serving, or sub with diced cucumber for freshness.
For the Dressing
- Olive oil: Extra-virgin brings the best flavor. Substitute avocado oil or a neutral oil like canola if you prefer a lighter taste.
- Cilantro: Adds freshness. If you’re not a cilantro fan, try parsley, basil, or even mint for a different twist.
- Lime juice or red wine vinegar: Both add acidity. Lemon juice or apple cider vinegar work too.
- Honey: Balances the tang. Swap with maple syrup or agave for a vegan option.
- Mustard: Dijon gives tangy depth. Yellow mustard keeps it classic, or try grainy mustard for texture.
How to Make Cowboy Caviar?
Step 1 — Make the Dressing
In a large mixing bowl, whisk together the olive oil, chopped cilantro, lime juice (or red wine vinegar), honey, mustard, salt, and plenty of black pepper until smooth and glossy.
Step 2 — Marinate the Beans
Add the drained black beans and black‑eyed peas to the bowl. Toss well so every bean gets coated. Let sit while you prep the veggies.
Pro tip: warm the beans in the microwave for 30 seconds before tossing—this helps them soak up the dressing for extra‑flavorful, healthy cowboy caviar.
Step 3 — Add Veggies & Toss
Dice the tomatoes, bell peppers, jalapeño, and red onion. Add them to the bowl along with the corn. If serving right away, gently fold in the diced avocado; if serving later, wait and add the avocado just before you eat.
Give everything a gentle but thorough toss. Taste and adjust: add a squeeze more lime or a pinch more salt to brighten, and a crack of pepper for heat. For deeper flavor, cover and chill 20–30 minutes.
Step 4 — Serve
Serve as a cowboy caviar dip with tortilla chips, spoon it over grilled chicken or fish, or enjoy it as a fresh side or light main. For best texture, add avocado at the last minute and stir just once before serving.
Tips
- Marinate the beans: Don’t skip this step! Tossing the black beans and black-eyed peas in the dressing first lets them absorb flavor instead of tasting like they just came out of a can. Pro tip: warm the beans in the microwave for 30 seconds before adding them to the dressing for max flavor.
- Chop evenly: Dice the bell peppers, onion, and tomatoes into similar-sized pieces. It makes the salad prettier and gives you the perfect bite every time.
- Add avocado last: If you’re making this as a make ahead dip recipe, keep the avocado out until just before serving to avoid browning and mushiness.
- Balance the flavors: Taste before serving. A splash more lime juice or vinegar brightens everything, while a pinch of salt ties the beans, corn, and veggies together.
- Let it chill: Even 20–30 minutes in the fridge gives you a deeper, more blended flavor, turning this into a truly easy cowboy caviar for any gathering.
- Make it your own: Stir in extras like diced cucumber, mango, or even a little feta cheese. This twist makes it a fun summer appetizer idea that never gets boring.
Frequently Asked Questions
Yes! In fact, it gets better as it sits. Just leave out the avocado until serving so it doesn’t brown. This makes it the perfect vegetarian party dip for potlucks and BBQs.
Stored in an airtight container, it will keep for up to 3–4 days. Again, add avocado right before serving for the best texture.
It’s most popular as a dip with tortilla chips, but it’s also delicious over grilled chicken, fish, or spooned into tacos and burritos.
Absolutely. It’s loaded with beans, vegetables, and heart-healthy olive oil. It’s a high-fiber, protein-rich dish that fits well into a balanced diet.
Yes — kidney beans, pinto beans, or even chickpeas work well if you don’t have black beans or black-eyed peas. This makes it a flexible bean and corn salsa you can adapt to whatever’s in your pantry.
It depends on the jalapeño. If you want it mild, remove the seeds and membrane, or skip it entirely. For more heat, add serrano or even a dash of hot sauce.
More Bean Salad Recipes
- Pesto pasta salad with marinated butter beans
- Black bean corn salad
- Chickpea cucumber salad
- Greek yogurt pasta salad
- Mediterranean chopped salad
- Dense bean salad
- Kale quinoa salad with edamame beans
- Corn salad without mayo
If you tried this Cowboy Caviar recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Cowboy Caviar (With Marinated Beans)
Ingredients
- 1 can black beans 15 oz / 400 g can — or 1½ cups cooked beans
- 1 can black-eyed beans 15 oz / 400 g can — or 1½ cups cooked beans
- 1 cup corn kernels fresh, canned, or frozen
- 1½ cups bell pepper diced — we mix red and yellow
- 1 small red onion chopped
- 2 fresh tomatoes diced
- 1 jalapeños optional, for heat — add more to taste
- 1 avocado diced — add just before serving
For the Dressing
- 1 cup fresh cilantro finely chopped
- 4 tablespoons olive oil or avocado oil
- 4 tablespoons lime juice or red wine vinegar
- 1 tablespoons honey or maple syrup
- 1 tablespoon mustard
- ¾ teaspoon salt more or less to taste + freshly ground black pepper
Instructions
- Dressing: Whisk 1 cup fresh cilantro (finely chopped), 4 tablespoons olive oil, 4 tablespoons lime juice, 1 tablespoons honey, 1 tablespoon mustard, ¾ teaspoon salt, and pepper in a large bowl.
- Marinate Beans: Add 1 can black beans and 1 can black-eyed beans (drained and rinse); toss to coat. Pro tip: warm beans 30 seconds in the microwave for even more flavor.
- Add Veggies & Mix: Add 1 cup corn kernels, 1½ cups bell pepper, 1 small red onion, 2 fresh tomatoes, and 1 jalapeños (all diced). Fold in 1 avocado if serving right away. Mix gently. Taste and adjust with lime, salt, or pepper. Chill 20–30 minutes for deeper flavor.
- Serve: Serve with tortilla chips, over grilled meats, or as a fresh side. Add avocado last for best texture.
Notes
- Black beans: Swap with kidney beans or pinto beans.
- Black-eyed peas: Try cannellini beans or chickpeas.
- Corn kernels: Use fresh, frozen, canned, or roasted for smoky flavor.
- Bell peppers: Mix colors, or sub poblano for heat, zucchini for crunch.
- Red onion: Replace with green onions or shallots.
- Tomatoes: Cherry, Roma, or even canned diced work fine.
- Jalapeño: Serrano for more spice, or skip for a mild party dip recipe.
- Avocado: Add last, or swap with cucumber for freshness.
- Olive oil: Use avocado oil or canola for a lighter touch.
- Cilantro: Replace with parsley, basil, or mint.
- Lime juice / red wine vinegar: Sub lemon juice or apple cider vinegar.
- Honey: Maple syrup or agave for vegan-friendly sweetness.
- Mustard: Dijon, yellow, or grainy for extra texture.
- Marinate the beans: Toss them in the dressing first so they soak up flavor (not tin can taste). Pro tip: warm beans 30 secs in the microwave before marinating.
- Chop evenly: Keep veggies the same size for prettier presentation and perfect bites.
- Add avocado last: If making a make ahead dip recipe, fold it in just before serving to avoid browning.
- Balance the flavors: Taste and tweak with extra lime, vinegar, or salt before serving.
- Let it chill: A quick 20–30 minutes in the fridge makes an easy cowboy caviar even better.
- Make it your own: Add cucumber, mango, or feta for a fresh summer appetizer idea twist.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Love this one. You guys the marinated beans are a wonderful idea. I microwaved them for just a minute before tossing them in the dressing to marinate. They’re flavor was so good I couldn’t stop eating this. Thanks for sharing.
Thanks so much for your message, Miley! So happy you liked the marinade and the recipe. It’s so good isn’t it?
All the best,
Nico