the best recipe for cowboy caviar

Cowboy Caviar

Cowboy Caviar, also known as Texas Caviar, is a cold salad recipe consisting of black eyed peas, a light vinaigrette dressing, and colorful vegetables!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 269kcal
Author Krissy Allori



  • 15 ounce can black beans drained and rinsed
  • 15 ounce can black eyed peas drained and rinsed
  • 2 medium tomatoes seeds removed, diced (about 1 cup once chopped)
  • 15 ounce can corn drained, can use 1-2 cups of fresh or frozen instead if available
  • 15 ounce can olives drained and chopped
  • 1 avocado pit removed, peeled, chopped
  • 1 red bell pepper seeds and stem removed, diced
  • 1/2 medium red onion diced
  • 1/4 cup fresh cilantro minced


  • 1/4 cup lime juice
  • 1 tablespoon raw honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt more if desired
  • 1/3 cup olive oil


  • To make the caviar, combine all ingredients except for those designated for the dressing. Toss to combine.
  • To make the dressing, combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified. Add to Cowboy Caviar contents and toss to coat.
  • Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit avocado until you're ready to serve. Enjoy!


Calories: 269kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 753mg | Potassium: 486mg | Fiber: 9g | Sugar: 5g | Vitamin A: 815IU | Vitamin C: 21.2mg | Calcium: 44mg | Iron: 2.3mg