Cowboy Caviar Dip: My Go-To Texas Caviar Recipe (Print Version)
Whip up my favorite Cowboy Caviar Dip, a vibrant Texas Caviar recipe bursting with fresh flavors. Perfect for parties or a quick, healthy snack!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Fresh Produce & Beans
01 -
1 (15-ounce) can black beans, rinsed and drained
02 -
1 (15-ounce) can black-eyed peas, rinsed and drained
03 -
1 ½ cups sweet corn (fresh, frozen & thawed, or canned & drained)
04 -
1 red bell pepper, finely diced
05 -
1 green bell pepper, finely diced
06 -
½ red onion, finely diced
07 -
2 Roma tomatoes, seeded and finely diced
08 -
½ cup fresh cilantro, chopped
09 -
1 jalapeño, seeded and minced (more or less to taste)
10 -
1 ripe avocado, diced (add just before serving)
→ The Zesty Dressing
11 -
¼ cup fresh lime juice (about 2 limes)
12 -
¼ cup extra virgin olive oil
→ Aromatic Boosters
13 -
1 teaspoon ground cumin
14 -
½ teaspoon chili powder
15 -
½ teaspoon salt (or to taste)
16 -
¼ teaspoon black pepper (or to taste)
# Instructions:
01 -
First things first, get all your gorgeous veggies prepped. This is where the magic starts! Rinse your black beans and black-eyed peas really well under cold water until the water runs clear. Honestly, this is crucial for a clean, fresh taste. Then, dice your bell peppers, red onion, tomatoes, and jalapeño (remember to seed for less heat!) into small, even pieces. I always try to make them roughly the same size so every spoonful of this dip is balanced. It's a bit of a chop-fest, but so worth it!
02 -
In a large mixing bowl, combine your rinsed black beans, black-eyed peas, diced bell peppers, red onion, tomatoes, and corn. This is where the colors really start to pop, and honestly, it just looks so inviting! Give it a gentle stir to mix everything up. I sometimes get a little excited and spill a few beans, but hey, that's real kitchen life, right? This base is what makes this recipe so hearty and satisfying.
03 -
Now for the flavor powerhouse! In a small bowl or jar, whisk together the fresh lime juice, olive oil, cumin, chili powder, salt, and black pepper. I always give it a good taste here and adjust the seasoning. Sometimes I add a tiny pinch more cumin, sometimes more lime if I want it extra zesty. This dressing is what brings the whole dish to life, so make sure it tastes amazing!
04 -
Pour the dressing over the vegetable and bean mixture in the large bowl. Add the freshly chopped cilantro and gently toss everything together until all the ingredients are evenly coated. Don't be afraid to get in there with your hands (clean ones, of course!) if a spoon isn't doing the trick. You want every single piece to get that delicious coating. This is where the dip starts to smell absolutely incredible!
05 -
Dice your avocado into small pieces and gently fold it into the dip. I always add the avocado at the very end to keep it from getting mushy or browning. It adds a wonderful richness that balances all the other flavors. Be gentle, you don't want to mash it! This step just elevates the whole recipe.
06 -
For the best flavor, cover the bowl and refrigerate this dip for at least 30 minutes to an hour. This allows all those amazing flavors to meld together. Honestly, it tastes even better the next day! Serve chilled with tortilla chips, pita bread, or as a vibrant side dish. It's truly a crowd-pleaser and always disappears fast at my house!