Want an easy-as-pie-to-make dip with eye-poppin’ every color of the rainbow flavor filled with fresh veggies?
Try our delicious Garden Fresh Cowboy Caviar with cucumber; it’s great as an appetizer, game-day treat, or to eat for a fresh dose of yummy goodness!
Check the recipe card below for the full recipe.
Garden Fresh Cowboy Caviar
Sometimes, you must change things up and go for the gold.
Making our super delicious, colorful Cowboy Caviar is one way to add a tasty splash of color as the perfect summer appetizer or summer BBQ.
This is cowboy salad, but more like a dip side piece, literally bursting with all kinds of color-drenched flavors, and your taste buds won’t know what to do with themselves.
Some people call this hearty dip a Texas Caviar, Cowboy Salsa, or Mexican Caviar. Whatever you call it, this recipe is delicious!
It is similar to our Sweet Corn Pico de Gallo we recently shared.
It’s like someone emptied the whole garden into a bowl, added a bit of sunshine, and said, “You’re welcome!”
And to be honest, it’s not too far from the truth.
Then there are all of the healthy-ish aspects of this dish; this is a very real no-guilt goldmine!
This is summer eating at its finest!
It includes black eyed peas and black beans, avocado, fresh cilantro, cherry tomatoes, green, red, and yellow bell peppers, cucumber, jalapeños peppers, red onion, and sweet corn kernels.
The whole thing is drizzled with quality extra virgin olive oil and seasoned with flaky sea salt.
As an afterthought, I sprinkled a bit of freshly cracked black peppercorn on top to show off.
So, if you are into foods that look good and taste like a million and one dollars, this is the perfect bowl of yum for you to make!
As a bonus, your friends and family will likely thank you!
How to make Cowboy Caviar Recipe
Serving Size: 4-6
Ingredients:
- 1 can black-eyed peas, rinsed
- 1 can black beans, rinsed
- 1 cup of fresh corn cut off the cob or 1 can of whole-kernel corn
- 2 ripe avocados, cut into cubes
- 1 medium sweet red onion, chopped
- 1 cucumber, chopped
- 8-10 cherry tomatoes, cut in half
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small yellow bell pepper, chopped
- 2 jalapeños peppers with the seeds removed and chopped
- 2 tablespoons extra virgin olive oil
- 1/2 lime, freshly squeezed juice
- flaky sea salt to taste
- freshly cracked black peppercorns to taste
Directions:
- Thoroughly rinse the black-eyed peas and the canned black beans and drain off the excess water using a colander.
- Add the following prepared fresh vegetables and the ripe avocado to a large mixing bowl: sweet red onion, fresh sweet corn kernels, cucumber, green, red, and yellow bell peppers, and jalapeños pepper.
- Drizzle two tablespoons of E.V.O.O. and fresh lime juice over the veggies.
- Fold in the drained black-eyed peas and black beans.
- Scatter in the chopped cilantro, avocado, and cherry tomatoes.
- Season with flaky sea salt and freshly cracked black peppercorns to taste.
- Give it a good stir to mix all the ingredients.
- Serve with crispy tortilla chips.
Additional items you can add to this bean mixture include:
- Pinto beans
- Roma tomatoes
- Green onions
- Jalapeño pepper
- Feta Cheese
- Orange bell pepper
- Fresh Garlic
- Grape Tomatoes
- Black Olives
This is a great side dish if you plan to attend a cookout this summer!
This Cowboy Caviar Recipe will pair well with tortilla chips, corn chips, or your favorite chips.
You can also pair this flavorful dip with:
How to store this Cowboy Caviar Recipe?
This simple dip can be stored in an airtight container in the refrigerator for up to 2-3 days.
Can I make this recipe ahead of time?
Add ingredients to the large bowl, mix, and store in the fridge.
Because you are using fresh ingredients, making this caviar recipe within 24 hours of serving is best.
However, if you make this dip ahead of time, we recommend waiting and adding the avocado right before serving to prevent browning.
Additional Tips:
Suppose you would like to enhance the flavor of this recipe. You can add different dressings, such as balsamic vinaigrette or Italian dressing, red wine vinegar instead of lime juice and olive oil, or incorporate spices like paprika, cumin, red pepper flakes, or chili powder.
Now that you have the recipe, you can grab all the fresh ingredients and try the easy Cowboy Caviar Dip.
During the summer months, we love creating and sharing recipes that are easy to make, require no cooking, yet still fit the bill of being delicious and full of flavor.
And since we love to entertain in our backyard (also known as The W), this is an easy appetizer to make ahead of time and serve when guests arrive.
More Recipes:
Garden Fresh Cowboy Caviar
Ingredients
- 1 can of black-eyed peas rinsed
- 1 can of black beans rinsed
- 1 cup of fresh sweet corn cut off the cob or 1 can of whole-kernel corn
- 2 avocados cut into cubes
- 1 medium sweet red onion chopped
- 1 cucumber chopped
- 8-10 cherry tomatoes cut in half
- 1 small of each green, red and yellow bell peppers, chopped
- 2 jalapeños peppers with the seeds removed and chopped
- 2 tablespoons extra virgin olive oil
- 1/2 lime freshly squeezed juice
- flaky sea salt to taste
- freshly cracked black peppercorns to taste
Instructions
- Thoroughly rinse the black-eyed peas and the black beans and drain off the excess water using a colander.
- Into a large bowl, add the following prepared veggies plus the avocado: sweet red onion, corn, cucumber, green, red, and yellow bell peppers, and the jalapeños peppers.
- Drizzle two tablespoons of E.V.O.O. and fresh lime juice over the veggies.
- Fold in the drained black-eyed peas and black beans.
- Scatter in the chopped cilantro, avocado, and cherry tomatoes.
- Season with flaky sea salt and freshly cracked black peppercorns to taste.
- Gently mix.
- Serve with crispy tortilla chips.
Notes
Nutrition
Created 7/2019 | Updated 4/23/2024
Barb Link says
This looks fabulous! But I don’t see any mention of the corn that I see so vibrantly in the picture. Is it fresh corn? Or canned? Frozen? And how much? Thanks!
T Worthey says
Hi, Barb. I used 1 cup of fresh sweet corn cut off of the cob, but you can use canned or frozen corn kernels as well. I hope this helps.