Cowboy Caviar

This Cowboy Caviar recipe is the ultimate summer side dish that comes with an easy homemade dressing. Use Greek or Italian Dressing for quick shortcut and make it a day ahead of time!

This pairs perfectly with my Restaurant Salsa and Velveeta Queso!

A white bowl filled with cowboy caviar with dressing being drizzled on top.

Cowboy Caviar

If I had a dime for every summer BBQ I’ve made this recipe for, I’d have a lot of dimes.

It’s always super popular with any crowd, I love serving it with Pita Chips, they’re nice and firm and can hold the weight of every delicious ingredient that you scoop up. Tortilla chips works as well.

Ingredients

Dip

  • Avocados
  • Black Beans
  • Sweet Corn
  • Red Onion
  • Jalapeno Peppers
  • Bell Peppers
  • Cilantro

Dressing

  • Lime Juice
  • Red Wine Vinegar
  • Honey
  • Chili Powder
  • Salt/Pepper

*Greek or Italian Salad Dressing makes an easy alternative to the above dressing ingredients as well.

A white surface with ingredients for making cowboy caviar.

How to Make it

Combine the dressing ingredients and set aside.

Dice up the dip ingredients and place in a large bowl. Toss to combine. Pour dressing on top and toss to coat evenly.

Serve immediately or refrigerate until ready to serve. This can be prepared a day in advance.

If preparing ahead of time:

  • Toss with additional lime juice prior to serving. 
  • You may also choose to slice up the avocado until just before serving for ultimate freshness.

A bowl with ingredients for Cowboy Caviar before and after being mixed.

Storage

Store in an airtight container and refrigerate for up to 5 days.

I like to add saran wrap right over the surface to seal out as much air as possible.

Pro Tips for This Recipe

  • Lime juice helps avocados maintain their freshness and color, so I like to give them a light coating of it after I’ve sliced them up.
  • This avocado slicer makes cutting up the avocado and removing the pit clean and easy.
  • Tomatoes can also be added to the mix, Roma tomatoes are best as they don’t have as much juice.
  • A variety of beans can also be used, including chickpeas, black eyed peas, and pinto beans.
  • If substituting Greek or Italian Salad Dressing, use just over 1/3 cup.

What to Serve with Cowboy Caviar

This recipe goes well with salsa chicken, grilled burgers, chicken, shrimp, or steak.

A wooden spoon scooping up cowboy caviar.

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A bowl of Cowboy Queso with dressing being poured on top.

Cowboy Caviar

5 from 5 votes
This Cowboy Caviar recipe is the ultimate summer side dish! It comes with an easy homemade dressing or use Greek or Italian for an even quicker shortcut.

Ingredients

  • 15 oz. black beans, rinsed and drained, 1 can
  • 15.25 oz. whole kernel sweet corn, drained, 1 can
  • 1 small red bell pepper, diced
  • 1 jalapeno pepper, minced
  • 1/3 cup fresh cilantro, finely chopped
  • ¾ cup diced red onion
  • 2 avocados, diced

Dressing

  • ¼ cup lime juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 Tablespoon honey
  • ¼ teaspoon chili powder

Instructions

  • Combine the dressing ingredients and set aside.
  • Dice up the dip ingredients and place in a large bowl. Toss to combine. Pour dressing on top and toss to coat evenly.
  • Serve immediately or refrigerate until ready to serve. This can be prepared a day in advance.
  • If prepared ahead of time: Toss with additional lime juice prior to serving. You may also choose to slice up the avocado until just before serving for ultimate freshness.

Notes

Storage:
  • Store in an airtight container and refrigerate for up to 5 days.
  • I like to add saran wrap right over the surface to seal out as much air as possible.
Pro Tips:
  • Lime juice helps avocados maintain their freshness and color, so I like to give them a light coating of it after I've sliced them up.
  • This avocado slicer makes cutting up the avocado and removing the pit clean and easy.
  • Tomatoes can also be added to the mix, Roma tomatoes are best as they don't have as much juice.
  • A variety of beans can also be used, including chickpeas, black eyed peas, and pinto beans.
  • If substituting Greek or Italian Salad Dressing, use just over 1/3 cup.

Nutrition

Calories: 225kcal, Carbohydrates: 34g, Protein: 8g, Fat: 9g, Saturated Fat: 1g, Sodium: 298mg, Potassium: 612mg, Fiber: 10g, Sugar: 6g, Vitamin A: 764IU, Vitamin C: 33mg, Calcium: 25mg, Iron: 2mg