Texas Caviar (Cowboy Caviar)

8 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

Texas Caviar (Cowboy Caviar) is a fun side or chip dip made with black eyed peas, black beans, corn, tomatoes, jalapenos with a cilantro lime vinaigrette in just 15 minutes!

We love side dishes especially ones we can enjoy as the weather starts to warm up including Cole Slaw, Macaroni Salad, Pasta Salad, Baked Beans and Potato Salad.

Texas Caviar DipTexas Caviar (Cowboy Caviar)

Texas Caviar, which funnily enough is also called Cowboy Caviar, isn’t exactly authentically Texan or authentically Cowboy, but it is similar to a Corn Salsa like my Chipotle Corn Salsa that is super popular on the site.

It’s made of lots of fun Tex-Mex vegetables tossed with a Cilantro Lime Vinaigrette and it doesn’t just have to be used as a Texas Caviar dip. Many people like to use this recipe as a topping. If you’re making grilled chicken or steak or any other easy proteins for dinner this would make a great side dish.

You can also use Cowboy Caviar as a topping for proteins or chicken or beef burrito bowls.

Why is it called Cowboy Caviar?

The dish was first created at a Neiman Marcus in Houston, Texas. It was served at a New Years Eve party at a country club and to be funny they called it Cowboy Caviar to make it sound like a fancy appetizer with a humorous twist.

Can you add avocado to this Cowboy Caviar Recipe?

Yes you can add avocados to the recipe even though it isn’t a traditional ingredient to add to the recipe. If you’d like to add avocados to this Cowboy Caviar you can chop them into chunks roughly the size of your tomatoes then toss them gently with the dressing before adding them to the rest of the dip.

In case you do add them to this Cowboy Caviar you may want to increase the amount of dressing you create for this dip as well. Avocados as they are added and tossed will naturally create a creamier and denser texture which will make the Cowboy Caviar feel drier even though it has enough dressing.

What other vegetables can you add to Texas Caviar?

  • Red Bell Pepper
  • Chili Pepper
  • Pimento
  • Red onion
  • Chickpeas (Garbanzo Beans)
  • Avocado

Texas Caviar

What can you serve with Texas Caviar?

The most immediate answer would be tortilla chips, my Chipotle Lime Chips (Copycat) would be amazing because they have a Lime and Salt flavoring that complements this Texas Caviar Recipe well.

Texas Caviar can be a great side dish for a number of recipes including Easy Restaurant Salsa, quesadillas, Chicken Enchiladas, Chicken Fajitas, carne asada and Mexican Rice.

Tips for making the perfect Cowboy Caviar:

  • Make sure you drain and rinse the beans well to remove the starchy liquid.
  • Remove the seeds and membrane from the jalapeño peppers to reduce the heat in your recipe.
  • If you’d like to add a bit of spice but not head add some chili powder, cayenne pepper or hot sauce.
  • If raw red onion is too strong a flavor for you, soak the red onions in ice water for ten minutes, then dry them off before adding them to your recipe.
  • Allow the salad to sit for at least one hour before serving to let the vegetables marinate in the dressing. Since there is no lettuce in the recipe there won’t be any wilting.
  • If you want to make a fun and easy salsa recipe for a party you can mix this recipe (minus the tomatoes) with a traditional salsa to make a bean salsa recipe you can also serve with tortilla chips.
  • Add additional colors of bell peppers to the recipe to increase the fun colors in the recipe. Red, orange and yellow are all sweet bell peppers but remember green ones have a bitter undertone.

More easy side dishes to enjoy:

Easy Cowboy Caviar

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Texas Caviar (Cowboy Caviar)

Texas Caviar (Cowboy Caviar) is a fun side or chip dip made with black eyed peas, black beans, corn, tomatoes, jalapenos with a cilantro lime vinaigrette in just 15 minutes!
Yield 8 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Author Sabrina Snyder


  • 1 cup corn
  • 1 yellow onion , diced
  • 1 green bell pepper , diced
  • 1 jalapeno , deseeded and deveined and minced
  • 1 bunch green onions , diced
  • 1 pint grape tomatoes , quartered
  • 15 ounces black eyed peas , drained and rinsed
  • 15 ounces black beans , drained and rinsed
  • 1/4 cup cilantro , chopped
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 teaspoons ground cumin
  • 2 cloves garlic


  • Add the corn, onions, bell peppers, jalapeno, green onions, grape tomatoes, black eyed peas, black beans and cilantro together in a large bowl.
  • To a food processor add the olive oil, lime juice, salt, pepper, cumin and garlic and process until the garlic is smooth then toss it with the ingredients in the bowl and let sit for at least 1 hour before serving.


Calories: 237kcal | Carbohydrates: 29g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 548mg | Fiber: 9g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 26.6mg | Calcium: 46mg | Iron: 3.1mg
Keyword: Cowboy Caviar, Texas Caviar

Easy Texas Caviar Dip

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. You mention corn and its pictured in the gorgeous photos but its not on the ingredient list. Think I’ll try using an equal amount as the black beans.
    Looks delicious, can’t wait to make it this weekend!

    1. Thanks for catching that! You’ll want to use 1 cup of corn for this recipe. I’ve updated the recipe card.

      1. Just made this for a family party. I used great northern beans in lieu of black eyed peas and added some mango and pineapple for an extra pop of flavor. It looks and smells wonderful! Can’t wait for everyone to try it, thanks for the recipe.

  2. I make this for all of the potlucks I attend now, and everyone always raves about it! Thank you for the awesome recipe!