Cowboy Caviar Salad

Ohhh cowboy caviar 🤠🌽—aka the party salad that always disappears first. Here’s a classic, super-flexible version you can tweak to your taste.

Cowboy Caviar Salad (aka Texas Caviar)

Ingredients

Salad

• 1 can black beans, rinsed & drained
• 1 can black-eyed peas, rinsed & drained
• 1½ cups corn (canned, frozen & thawed, or grilled = 🔥)
• 1 cup cherry tomatoes, diced
• 1 red bell pepper, diced
• ½ red onion, finely diced
• 1 jalapeño, minced (optional, but recommended)
• ¼ cup fresh cilantro, chopped
• 1 avocado, diced (add right before serving)

Dressing

• ¼ cup olive oil
• 3 Tbsp red wine vinegar or lime juice
• 1 tsp honey or sugar
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt & black pepper to taste

Instructions

1. Mix the base: In a large bowl, combine beans, peas, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro.
2. Whisk the dressing: In a small bowl, whisk all dressing ingredients until smooth.
3. Combine: Pour dressing over the salad and toss well.
4. Chill: Let it sit in the fridge for at least 20–30 minutes so the flavors mingle.
5. Finish: Gently fold in avocado right before serving.

How to Serve

• Scoop with tortilla chips 🥑
• As a side salad
• Spoon over grilled chicken or fish
• Stuff into tacos or wraps

Easy Upgrades

• Add feta or cotija cheese
• Swap vinegar for fresh lime + zest
• Add mango or pineapple for a sweet kick
• Use grilled corn & peppers for smoky vibes

Want it more spicy, more citrusy, or more “meal-sized”? I got you—just say the word 😄