Cowboy Caviar Recipe

Ben Carraoli

I have to admit, the first time I made this Cowboy Caviar, I didn’t know what to expect. One bite, and I was instantly hooked! The mix of crisp vegetables, creamy avocado, and zesty dressing is something I can’t get enough of.

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Prep Time 12

Cook Time 20

Ingredients Method Notes

Ingredients

3 Roma tomatoes seeds removed and diced – smaller pieces help the flavors blend beautifully.
2 ripe avocados diced – I like to scoop them out gently to keep them creamy and intact.
⅓ cup red onion finely diced – using a sharp knife ensures a mild bite.
15 ounces canned black beans rinsed and drained – rinsing removes excess sodium.
15 ounces canned black-eyed peas rinsed and drained – adds a soft, earthy flavor.
1 ½ cups frozen corn thawed – fresh corn works too, but frozen is convenient and sweet.
1 bell pepper diced (any color) – I prefer a mix of colors for a vibrant dish.
1 jalapeño seeds removed and finely diced – adjust based on your heat preference.
⅓ cup fresh cilantro chopped – fresh always tastes better than dried.
Tortilla chips for serving – I love them for that salty crunch.
⅓ cup olive oil – extra virgin gives the best flavor.
2 tablespoons fresh lime juice – the lime brightens the whole dish.
2 tablespoons red wine vinegar – adds tanginess and balances the flavors.
1 teaspoon granulated sugar – optional helps mellow acidity.
½ teaspoon salt – enhances all the flavors.
½ teaspoon black pepper – freshly cracked is ideal.
¼ teaspoon garlic powder – adds subtle savory depth.

Method

Start by washing and dicing all the fresh ingredients. Tomatoes, bell peppers, onions, and jalapeños should be small so every bite has a balanced flavor. Avocado should be scooped gently to maintain its creaminess.
Rinse the black beans and black-eyed peas thoroughly and add them to a large bowl along with thawed corn. These ingredients add heartiness and texture to the dish.
In a small bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, black pepper, and garlic powder. Taste and adjust seasoning as needed—it should be bright and zesty.
Pour the dressing over the vegetables and beans, and gently toss until evenly coated. Refrigerate for at least 30 minutes to let the flavors meld.

Notes

I always dice tomatoes and avocado small—it helps each bite mix flavors perfectly.
I add the dressing gradually and taste as I go to avoid overpowering the veggies.
I like to chill it in the fridge before serving; it makes the flavors pop even more.
Using fresh lime juice instead of bottled makes a huge difference.