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Cowboy Caviar

ByMelissa Jo Posted on
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A wooden spoon mixes a colorful salad with corn, black beans, chopped vegetables, herbs, and crumbled cheese in a white bowl. Kitchen counters and a bag are visible in the background.

I’m having a party tonight with a bunch of my friends, and while I’m having Pollo Tropical cater the main meal with all the Cuban favorites like rice, beans, chicken, and pork, I knew I wanted to make a homemade appetizer to kick everything off.

Cowboy Caviar was the perfect choice! It’s fresh, colorful, packed with flavor, and comes together in just minutes. The tangy dressing, crunchy vegetables, sweet corn, beans, and little kick from the jalapeños pair so well with the Cuban flavors, and honestly…I have a feeling this might end up stealing the show.

My party menu couldn’t be easier. Homemade Cowboy Caviar to start, delicious catered Cuban food for dinner, and for dessert I made my Strawberry Shortcake Ice Cream Crunch Cake. It doesn’t get much better than that!

The best part? You simply chop everything up, whisk together the dressing, toss it all together, and let the refrigerator do the rest. As it chills, all those incredible flavors come together, making it even better by the time you’re ready to serve.

A person holds two cans: Goya Blackeye Peas (Frijol Carita) in the left hand and Goya Organic Black Beans (Frijoles Negros) in the right hand, positioned above a metal bowl.
A hand holds a small bowl of chopped green bell peppers above a large metal bowl filled with black beans and black-eyed peas. Kitchen counters are visible in the background.
A person with dark nail polish holds a can of golden sweet corn above a bowl filled with chopped orange bell peppers, jalapeños, black beans, and black-eyed peas.
A metal bowl filled with chopped orange and red bell peppers, yellow corn, black beans, green jalapeños, and fresh cilantro, placed on a wooden counter in a kitchen.
A hand pours clear liquid from a measuring cup into a larger glass measuring cup containing yellow oil. In the background, a bowl of chopped vegetables sits on a wooden surface.
A hand pours a measuring cup of dry breadcrumbs into a glass measuring cup filled with olive oil on a wooden counter, with herbs and beans visible in the background.
A hand sprinkles spices into a glass measuring cup filled with yellow liquid, likely a dressing, while another hand holds the cup. A bowl of chopped ingredients is visible in the background on a wooden surface.
A person sprinkles Trader Joe’s Everything but the Elote seasoning blend from a jar into a bowl of chopped vegetables, with a glass measuring cup of sauce in the foreground.
A person pours a reddish-brown dressing from a measuring cup into a bowl filled with corn, black beans, chopped bell peppers, cilantro, and jalapeños on a kitchen counter.
A close-up of a colorful bean salad with corn, black beans, chopped bell peppers, and herbs in a white bowl, as dressing is being poured from a metal pan onto the salad.
A bowl of colorful bean salad with black beans, corn, tomatoes, and crumbled cheese on top, sits on a counter with a bag of tortilla chips in the background.
A smiling woman in a kitchen holds a bag of tortilla chips in one hand and presents a large bowl of colorful bean salad topped with cheese with the other hand.

🤔 Common Questions

Can I make Cowboy Caviar the day before?

Absolutely! In fact, I recommend it. The flavors get even better after chilling overnight.

What should I serve with Cowboy Caviar?

It’s delicious with tortilla chips, pita chips, crackers, or even served over grilled chicken, tacos, or salads.

Can I make this without cilantro?

Yes! Substitute fresh parsley instead. Since parsley has a milder flavor, add an extra teaspoon of every seasoning except the Better Than Elote Seasoning.

Is Cowboy Caviar spicy?

It has a mild kick from the jalapeños. Remove the seeds for less heat, or leave them in if you like things spicy.

A woman in a kitchen holds a bag of tortilla chips and presents a large bowl of colorful bean and corn salad topped with cheese, smiling at the camera.

Cowboy Caviar

This easy Cowboy Caviar is fresh, colorful, and packed with flavor! Made with corn, beans, crisp veggies, and a zesty homemade dressing, it's the perfect make-ahead appetizer for parties, BBQs, potlucks, or anytime you're feeding a crowd. Serve it with tortilla chips and watch it disappear!
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer

Ingredients
  

For the Cowboy Caviar

  • 1 15-ounce can sweet kernel corn, drained
  • 1 15.5-ounce can black beans, drained and rinsed
  • 1 15.5-ounce can black-eyed peas, drained and rinsed
  • 1 cup chopped fresh cilantro
  • 1 pepper diced red bell pepper diced
  • 1 pepper diced orange bell pepper diced
  • ½ cup chopped red onion
  • 2 jalapeños diced
  • 1 teaspoon chili powder
  • salt and cracked black pepper To taste
  • ¼ teaspoon garlic powder
  • 1½ teaspoons Better Than Elote Seasoning

Dressing

  • ¼ cup sugar
  • ½ cup olive oil
  • ⅓ cup white wine vinegar
  • 2 limes fresh lime juice

For Serving

Instructions
 

Step 1

  • Drain and rinse the black beans and black-eyed peas well. Drain the corn.

Step 2

  • Dice the red bell pepper, orange bell pepper, red onion, jalapeños, and chop the fresh cilantro.

Step 3

  • In a large mixing bowl, combine the corn, black beans, black-eyed peas, cilantro, peppers, onion, and jalapeños.

Step 4

    In a separate bowl or measuring cup, whisk together:

    • Olive oil
    • White wine vinegar
    • Fresh lime juice
    • Sugar
    • Chili powder
    • Salt
    • Garlic powder
    • Better Than Elote Seasoning
    • Whisk until the sugar is dissolved.

    Step 5

    • Pour the dressing over the vegetables and beans. Toss everything together until evenly coated.

    Step 6

    • Cover and refrigerate for at least 2 hours, but overnight is even better so all of the flavors have time to come together.

    Step 7

    • Before serving, sprinkle with Tajín and crumbled Cotija cheese if desired. Serve with tortilla chips or pita chips.
    Keyword appetizer, cowboy caviar, dip, easy, party food, quick
    Tried this recipe?Let us know how it was!

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    Melissa’s Tips!

    • Don’t skip the chill time. This recipe is good right away, but it’s so much better after sitting in the refrigerator for at least two hours. Overnight is even better because all of the flavors intensify.
    • If cilantro isn’t your thing, substitute chopped fresh parsley instead. Since parsley is much milder, add an extra teaspoon of every seasoning except the Better Than Elote Seasoning to boost the flavor.
    • Dice everything into similar-sized pieces so you get a little bit of everything in each bite.
    • Taste before serving and add another squeeze of fresh lime if you’d like a little extra brightness.
    • I love finishing mine with Tajín and crumbled Cotija cheese. It adds the perfect finishing touch.

    👝 How to Store Leftovers

    Store covered in the refrigerator for up to 4 days.

    Give everything a good stir before serving again since some of the dressing will settle at the bottom.

    Do Not Freeze!


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