Cowboy Caviar

Cowboy Caviar

Cowboy Caviar

Chef Tom
Serve this with tortilla chips.
0 from 0 votes
Prep Time 10 mins
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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