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Close-up high-angle shot of Cowboy Caviar Recipe showing the texture of black-eyed peas, corn, and avocado in a glossy vinaigrette. (Cowboy Caviar Recipe)

Cowboy Caviar Recipe: The Ultimate Fresh & Zesty Summer Dip

This Cowboy Caviar Recipe features a vibrant mix of black-eyed peas, black beans, sweet corn, and creamy avocado tossed in a tangy lime vinaigrette. Perfect as a healthy snack or a crowd-pleasing party appetizer.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Appetizer, Salad
Cuisine: American, Southwestern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cowboy Caviar Ingredients
  • 15 oz (425g) black-eyed peas cooked and rinsed
  • 15 oz (425g) black beans cooked and rinsed
  • 1.5 cups (250g) sweet corn kernels canned or fresh
  • 2 large ripe avocados diced into large chunks
  • 1 large (150g) red bell pepper finely diced
  • 0.5 cup (75g) red onion finely chopped
  • 0.5 cup (15g) fresh cilantro chopped
  • 0.25 cup (60ml) lime juice freshly squeezed
  • 0.33 cup (80ml) extra virgin olive oil high quality
  • 1 tsp (5g) honey or agave

Equipment

  • 1 Rustic wooden bowl For mixing and serving
  • 1 Small Whisk For the vinaigrette

Method
 

Preparation
  1. Drain and rinse the black-eyed peas and black beans thoroughly under cold water until the water runs clear.
  2. Finely dice the red bell pepper and red onion. Chop the fresh cilantro flakes. Set aside.
  3. In a small bowl, whisk together the lime juice, olive oil, honey, and spices until the dressing is glossy and translucent.
  4. In a large rustic wooden bowl, combine the beans, corn, peppers, and onions. Add the large chunks of avocado last.
  5. Pour the dressing over the mixture and toss gently to coat. Scatter cilantro over the top and chill for 30 minutes before serving.

Notes

To prevent avocado browning, toss the chunks in lime juice before adding to the bowl.
Serve with sturdy corn tortilla chips for the best experience.