COWBOY CAVIAR RECIPE

Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.

If you’ve never had Cowboy Caviar before, welcome to the party. I think you guys are going to be great friends. This recipe has black-eyed peasblack beans, and a pile of fresh veggies in a sweet and spicy dressing that just really hits the spot.

Sugar Notes: Some readers have made this recipe and were disappointed by the sweet taste from all the sugar. This is how we make it in the Midwest. Please read the notes at the bottom of the recipe to learn more.

Before I tried Cowboy Caviar dip, the closest dip I’d ever had was Black Bean Salsa. I love Black Bean Salsa too, but this Cowboy Caviar recipe has a more complex flavor profile. The dressing is made with chili powder and sugar which cut through the usually suspects of olive oil and vinegar. Fantastic stuff.

COWBOY CAVIAR RECIPE
COWBOY CAVIAR RECIPE

Cowboy Caviar

Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.

 Prep Time 15 minutes
 Cook Time 1 hour 5 minutes
 Total Time 1 hour 20 minutes
 Servings 12 servings
 Calories 194 kcal

Ingredients

    • 1/2 cup olive oil
    • 1/3 cup sugar (see notes)
    • 1/3 cup white wine vinegar
    • 1 teaspoon chili powder
    • 1 teaspoon salt
    • 1 pound Roma tomatoes, seeded and diced
    • 1 (15 ounce) can black-eyed peas, drained and rinsed
    • 1 (15 ounce) can black beans, drained and rinsed
    • 1 (11 ounce) can super sweet corn, drained (see notes)
    • 1 red onion, diced
    • 1/2 cup diced green bell pepper
    • 1/2 cup diced red bell pepper
    • 1 cup chopped cilantro (from 1 bunch)

Instructions

  1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.

  2. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.

  3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

Recipe Notes

  1. Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
  2. 1 sweet onion or a bunch of green onions may be substituted for the red onion.
  3. A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
  4. In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/3 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. A couple of readers have suggested this is way too sweet and they were disappointed. It breaks my heart. You can always add more vinegar and salt if you want to try to save your batch. But I swear, this is how we eat it in America’s Dairyland. And we love it.

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