Cowboy Caviar is one of my favorite appetizers/snacks and it’s always a crowd favorite! It has such a delicious fresh and vibrant flavor and just the perfect blend of ingredients. One of the all time best chip dips out there if you ask me!
Do You Call it Cowboy Caviar or Texas Caviar?
What do you call this ever so popular chip dip? Cowboy Caviar, Texas Caviar, Black Eyed Pea Salsa or even something else? I’m finding the most common name seems to be Cowboy Caviar, so that’s what we’ll go with here.
I first tried this bean dip about 10 years ago at a holiday party. I was hooked after one bite. I seriously could not stop eating it. I think I ate at least half of the bowl myself!
I’ve made it a lot since then and switched things up a bit. I like to use a homemade dressing instead of a bottled Italian dressing, and I like to add avocado because every kind of recipe is better with little bits of creamy avocado, right?
I know it might seem like a lot of ingredients, but this is like the dip of all dips so make it! It will soon be that dip everyone requests at parties. Or just make it for dinner and serve along with some grilled chicken or salmon.
Cowboy Caviar Ingredients
For this simple black eyed pea dip, you’ll need:
- Roma tomtoes
- Green bell pepper
- Red onion
- Frozen Corn
- Canned back eyed peas (sometimes found by the canned veggies)
- Canned black beans
- Jalapeno (optional)
(Scroll below for full recipe.)
Cowboy Caviar Dressing Ingredients
- Olive Oil
- Red wine vinegar
- Lime juice
- Mexican oregano (regular would work too)
- Salt and pepper
How to Make Cowboy Caviar
First, you’ll start by whisking all of the dressing ingredients together until well combined. Then dice up the veggies really small.
Drain and rinse the black beans. This will remove some of the extra salt and of course get rid of that murky looking liquid so you don’t end up with a weird color dip.
Then add all the diced veggies, black eyed peas and black beans to a big big bowl.
Pour the dressing over and toss to coat. Serve this black eyed pea dip with tortilla chips!
Can I Use Different Beans in This Dip?
Yes, feel free to mix and match the types of beans you use in this Texas caviar recipe. Black eyed peas are a classic ingredient though, so I recommend leaving those in your cowboy dip!
Can I Make This Dip in Advance?
I think this cowboy caviar would be fine made up to 24 hours in advance. I’d just wait to add in the avocado and the dressing until you’re ready to serve this dip.
You could also prep the individual ingredients and toss everything together when you’re ready. That way nothing would become soggy!
Can I Use Canned Corn Instead of Frozen?
Yes, canned corn would work in this black eyed pea dip. Just make sure to drain the corn well before adding it to the cowboy caviar.
Tips for the Best Cowboy Caviar
- Wait to add dressing until ready to serve (keep diced veggies and beans chilled).
- Wait to and avocado until you are ready to serve the dip. Nobody likes brown avocado.
- Stick with the homemade dressing. I know a store-bought Italian dressing works too but homemade is best.
- If you don’t want to buy both black beans and black eyed peas you can just use two cans of one or the other.
- If you don’t like heat please leave out the jalapeno. Kids might not like it either.
More Homemade Dips You’ll Love:
- Bacon Cheddar Ranch Dip
- 7-Layer Bean Dip
- 3-Ingredient Cheese Dip
- The Best Fresh Salsa
- Salsa Verde
- Easy Chocolate Fruit Dip
- Spinach Artichoke Dip
- Greek Yogurt Ranch Dip
Follow Cooking Classy
A fresh and vibrant chip dip that's perfect for parties or snacking! This stuff is always a crowd favorite and it's the perfect thing to serve any time of year.
- 1/4 cup + 2 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lime juice
- 2 tsp honey
- 1 1/2 tsp minced garlic
- 1 tsp dried mexican oregano*
- Salt and freshly ground black pepper (about 1/2 tsp of each)
- 1 (14.5 oz) can black eyed peas, drained and rinsed
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 lb roma tomatoes, diced small (about 3 cups)
- 1 1/2 cups frozen corn, thawed according to package instructions
- 1 cup small diced green bell pepper
- 1 large semi-firm but ripe Hass avocado, peeled, cored and diced
- 1/2 cup chopped red onion, rinsed and drained to remove harsh bite
- 1 jalapeno pepper, seeded and diced (optional)
- 1/3 cup chopped cilantro
- Tortilla chips , for serving
- In a mixing bowl or jar whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano and season with salt and pepper to taste.
- Add all salsa ingredients to a mixing bowl pour dressing over top and toss to evenly coat. Preferably let rest in refrigerator 30 minutes then toss once more just before serving. Serve with tortilla chips.
- Recipe source: Cooking Classy
*Crush oregano before measuring if it's bigger leaves. Regular Italian oregano will work as well if you can't find Mexican.