Get my Cookbooks! 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 Homemade Salsa and Velveeta Queso, and try my Cucumber Avocado Salad recipe next!
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
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- 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.
Try These Next
-
- Corn Salad
-
- Velveeta Queso
-
- Thai Chicken Salad
-
- Homemade Salsa
-
- Fruit Dip
-
- Mango Salsa
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Cowboy Caviar
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, 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
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.
- 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!
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
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I am making this for a party of 12 as a side dish to serve with beef enchiladas. Will these measurements be enough or should I double the recipe?
It looks amazing and a healthy way to serve veggies without it being a green salad.
Hi Marjorie! This recipe makes 8 servings, I would double everything to make sure there is plenty for everyone! Enjoy, this is definitely one of my favorites!! 🙂 -Stephanie
I’ve been making this every week for a couple of weeks, and it makes for a perfect, easy lunch. I usually add an extra can of red beans. I will also serve it over warm rice, and for a little extra pop, I will sprinkle in some cotija cheese or mixed shredded sharp cheddar and Monterey jack cheese. It tastes great without the cheese. I like to add the cheese occasionally to keep it exciting :).
Hey Tim!!! Oh my gosh you just made me want thisss!!! I agree with all of your additions! I’m so glad that you’ve been enjoying it, thank you so much for the review!!! ❤️