Cowboy Caviar

Cowboy Caviar

Chef Tom
Serve this with tortilla chips.
No ratings yet
Prep Time 10 minutes
Course Appetizer
Cuisine American
Servings 12 people
Calories 40 kcal


For the vinaigrette:

  • 2 tablespoons olive oil
  • 1 medium lime zest and juice
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper

For the cowboy caviar:

  • 1 15-ounce can black-eyed peas, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 3 cloves garlic minced
  • 2 medium plum tomatoes seeded and diced
  • 1 medium red bell pepper seeded and diced small
  • 1/2 medium jalapeño pepper seeded and minced
  • 1/4 medium red onion small dice
  • 1 cup corn kernels
  • Chopped fresh cilantro


  • Make the vinaigrette: Place all the ingredients in a large bowl and whisk until well-combined.
  • Make the cowboy caviar: Add the black-eyed peas, black beans, garlic, tomatoes, bell pepper, jalapeño, red onion, and corn to the bowl of dressing and toss until well-coated. Refrigerate for at least 1 hour, then toss again and garnish with cilantro. Serve with tortilla chips, on a salad, or in a tortilla.


Calories: 40kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 221mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 421IUVitamin C: 16mgCalcium: 4mgIron: 1mg
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