Easy Texas Caviar Recipe (Cowboy Caviar)
Round up your pantry staples and whip up this easy Texas Caviar Dip recipe in minutes! Also known as Cowboy Caviar, this simple dip comes together with canned beans, tomatoes, corn, herbs and a kicky dressing that is ready in 30 seconds. Addicting and hearty.
Warmer weather is on it’s way and with it comes my craving for easy dips I can make on the fly. And on the fly, I mean with pantry staples because I have plenty of them right now.
Canned beans are lined up ready to go into this amazingly easy Texas Caviar Dip….which could also pass as a tex-mex salsa or salad depending on your mood. Also known as Cowboy Caviar, this easy recipe is as fresh as it gets when it comes to canned beans.
We, first, encountered this Cowboy Caviar at Trader Joe’s and then I saw it in a giant gallon size at Costco. So, I know you all know what I’m talking about and wherever we buy it, I always eat the entire container with a bag or two of chips. It’s totally addicting.
BUT, it’s easier than ever to make at home and you can have a giant barrel full in no time flat. Cowboy Caviar Dip is fantastic for parties big or small and it’s great to make in advance since the flavors have time to get all married together.
What is Texas Caviar?
Texas Caviar, or Cowboy Caviar, is an easy dip recipe that could easily double as a salsa or salad.
It’s easy to make with canned beans, chopped fresh tomatoes, canned or frozen corn, herbs and a homemade vinegar based dressing.
It got it’s name, Texas Caviar, because it originated in Texas by a woman named Helen Corbitt in 1940. She created the recipe in an attempt to add more flavor to Black Eyed Peas for New Year’s since they’re considered a lucky charm for prosperity in the new year.
How To Make It
This recipe couldn’t be simpler to make.
Add the canned beans, tomatoes, onions, peppers, corn and herbs to a bowl.
Toss to combine.
In a separate bowl, whisk together the ingredients for the dressing.
Pour the dressing over the salad and toss to coat.
Chill in the refrigerator for 1 hour or overnight for maximum flavor.
Super easy and you can serve with a bowl of chips for a complete meal. I kid….but, seriously. I’ve eaten this dip for dinner.
How Long Does It Last
If you don’t eat it all in one sitting, Cowboy Caviar will last in the refrigerator for 4-5 days. After that, the beans and vegetables do start to get a little mushy.
I don’t recommend freezing your Cowboy Caviar, it just isn’t the same when it thaws. Plus, the dip is so easy to make…there’s really no reason to freeze it.
You can easily make this recipe your very own by adding or omitting ingredients you want or have on hand.
I don’t add avocado to my Texas Caviar but you can add it if you’d like. The reason I don’t add it is because it tends to get mushy and then turn color making my dip not last as long as it cold.
If you want to add avocado, I recommend adding it right before serving.
You can also leave out the jalapeño and add ghost pepper for an extra kick, if you’re brave. Or whisk in a bit of hot sauce to your dressing for some spice.
If you don’t want to make the dressing as instructed, you can skip it and use 1 cup of Italian dressing instead. The flavor will be slightly different in the resulting dish but it’s still a very solid dip recipe.
- Beans – You can substitute any canned beans you have on hand for the beans called for in this recipe.
- Assembly – You can make this dip recipe up to 8 hours in advance. Any sooner and the vegetables will begin to soften, it’s still very tasty but not at it’s optimal flavor.
- Cilantro – Not a fan of cilantro? Fresh chopped parsley is an excellent substitute!
- Corn – I like to use frozen, thawed corn kernels but you can use canned or even fresh corn kernels if you have it available!
How To Serve It
We love to serve our dip with homemade tortilla chips but you can serve it with crackers or just a spoon to shovel it into your mouth at warp speed. That works, too.
Get the Recipe: Easy Texas Caviar Recipe
- 1/2 cup olive oil
- 3 tablespoons honey
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Salt
- 1/2 teaspoon ground pepper
- 1 pound Roma tomatoes seeded and diced
- 1 15 ounce can black-eyed peas drained and rinsed
- 1 15 ounce can black beans drained and rinsed
- 1 1/2 cups sweet corn, frozen and thawed
- 1 red onion, diced
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1 jalapeno, seeded and diced
- 1 cup chopped cilantro or parsley
- In a small bowl, whisk together the olive oil, honey, cider vinegar, chili powder, garlic powder, salt and pepper. Set aside.
- In a large bowl, combine the tomatoes, black-eyed peas, black beans, corn, onion, bell peppers, jalapeño and cilantro.
- Pour the dressing over the salad and toss to combine.
- Cover and chill for one hour.
- Serve with chips or use as a flavorful topping.
- You can use a single bell pepper in place of the red and yellow bell pepper. Use what you have on hand.
- Canned corn can be used in place of the frozen corn. Be sure to rinse and drain your canned corn before adding to the salad.
- Beans can be replaced with whatever you have on hand, as well.
- If you prefer to use sugar instead of honey, use half the amount of called for and then add more as you see fit.