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Classic Cowboy Caviar

Cowboy caviar recipe combines black-eyed peas, black beans, corn, and crisp vegetables with a tangy lime and red wine vinegar dressing. Chill it for at least 30 minutes so the flavors meld, then serve as a colorful dip or side.
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Prep Time 20 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 220
Ingredients Method Notes

Ingredients
  

For the caviar
  • 1 can (15 oz) black-eyed peas drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 red bell pepper large, seeded and diced
  • 1 pint grape tomatoes halved
  • 0.5 red onion small, finely diced
  • 1 jalapeño seeded and finely diced
  • 0.5 cup cilantro chopped fresh
For the dressing
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp lime juice fresh
  • 1 tsp sugar
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Method
 

  1. Combine the black-eyed peas, black beans, corn, bell pepper, tomatoes, red onion, jalapeño, and cilantro in a large bowl.
  2. Whisk the olive oil, red wine vinegar, lime juice, sugar, cumin, salt, and pepper in a small bowl until combined.
  3. Pour the dressing over the caviar and toss to coat.
  4. Cover and refrigerate for at least 30 minutes before serving.

Notes

Drain the canned ingredients well so the caviar stays crisp rather than watery. Refrigerate leftovers in an airtight container for 3–4 days; freezing is not recommended. For a lower-sodium option, use no-salt-added canned beans and corn.