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 Homemade Salsa and Velveeta Queso!
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 work as well!
How to Make it
See recipe card below this post for ingredient quantities and full instructions
- Combine the dressing ingredients and set aside.
- Place the dip ingredients 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.
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.
- Be sure to try my Chickpea Salad next!
What to Serve with Cowboy Caviar
This recipe goes well with salsa chicken, grilled burgers, chicken, shrimp, or steak.
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Cowboy Caviar
Ingredients
- 15 oz. black beans, drained and rinsed
- 15.25 oz. whole kernel sweet corn, drained
- 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.
- Place the dip ingredients 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 1 tablespoon lime juice just before serving. You may also choose to slice up the avocado until just before serving for ultimate freshness.
Notes
- 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.
- 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.
- Be sure to try my Chickpea Salad next!
Okay- major dilemma!! Lol. I have made this 2 dozen times for parties and it is always completely gone too soon. I want to triple this, but I can not get everything done in the morning.
Can I chop it all up, not add the dressing or avocado till the morning, and it will be okay?
I don’t want it soggy! They have high expectations!!
Thank you!!
Hi Nicole!! YES, that is exactly how I make it ahead of time- you got it! Dressing and avocado last and the rest can be done ahead of time. I have had this disappear far too quickly at gatherings too!! Enjoy! XOXO
This is one of my all time favorites and one of my go to recipes if I want to bring a crowd pleaser to any function. Perfect combination of sweet, tangy, and fresh.
HI Rebecca!! I feel the exact same way, it’s SO good!! Sometime you should try my Chickpea Salad, the dressing is CRAZY good!! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
This the absolute best salad ever!!!
Thank you so much!! I know, I can’t get enough of this one, I make it all summer long!
This is SO good. I made it for a party & there were no left overs. It’s so colorful and good for any occasion. Use scoop chips so you don’t miss any.
I’m so happy this was such a hit Wendy! I know what you mean about the colors, they’re so fun! Thanks so much for taking the time to leave a review!💖
Ohh this was the best side dish with chips. Went so well with Taco Soup dinner. I could not stop eating so yummy!!!!
Wahooo! I’m so happy to hear that Swathi, thanks so much!💗
Delicious!
Easy to make and a hit for the football game!
One of my favorite football foods to serve to my husband and his friends! I’m so happy this was a hit Inger, thanks so much for the great review!❤️
Great Dip!
Awesome! So great to hear Inger, thanks so much for the great review!💖
I loved it so did my guests
Great to hear this was a hit with everyone Donna, nice work! Thanks so much for the great review!😃
Does the dressing not require any oil?
Hi Priscilla, that’s correct! No oil needed! 🙂
Tasty and refreshing! Super healthy appetizer and perfect for summer!
Thanks so much for the great review Mandy! One of my favorite summer snacks, never fails!💗