Go Back
+ servings

Cowboy Caviar

rate this recipe:
4.95 from 17 votes
Prep Time: 25 mins
Serves 8
This Cowboy Caviar recipe is adapted from The Well Plated Cookbook by Erin Clarke. Served with tortilla chips, it's a fantastic party appetizer, but it's also delicious as a salad. Toss it with greens, or enjoy it on its own.


  • 1 1/2 cups cooked black beans, drained and rinsed
  • 1 1/2 cups cooked black-eyed peas, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1 cup corn kernels
  • 1 red bell pepper, stemmed, seeded and diced
  • 1/2 cup diced red onion
  • 1 medium jalapeño pepper, finely chopped
  • juice of 1 lime
  • 2 large avocados, pitted and diced
  • 1/4 cup cilantro
  • tortilla chips, for serving


  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • ½ teaspoon honey
  • 1 clove garlic, minced
  • 1 1/2 teaspoons sea salt
  • ½ teaspoon ground black pepper


  • In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeno, and lime juice.
  • In a small bowl, whisk together the the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste.
  • If time allows, refrigerate for 1 hour to allow the flavors to marry. Serve with tortilla chips.