Cowboy Caviar is an easy, light, and fresh dip that is perfect for parties, potlucks, and cookouts!
We love a good dip recipe in our family. Because I’m always looking for something on the lighter side to pair with all the heavier foods at a tailgate or BBQ, Texas Caviar is the light and fresh dip that fits into any party scenario.
While Cowboy Caviar (aka Texas Caviar) originates from Texas, this dip is a summertime party staple here in the Midwest too! We love making this for picnics, potlucks, and anytime we’re going to be snacking outside.
If you love dips too, be sure to try our Layered Hummus Dip and Greek Yogurt Ranch Dip recipes too! We also have fun dessert dips like Fruit Dip and Pumpkin Pie Dip that you can try too (so yummy!).
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Why You’ll Love This Texas Caviar Recipe
Level of difficulty: Easy! The bulk of the work for this recipe is chopping the vegetables.
Flavor: This light and fresh dip is similar to a mild salsa (kind of like pico de gallo).
Time: It will take you approximately fifteen minutes to make Texas Caviar. The time really depends on how proficient your knife skills are, as the bulk of the time required is to chop the vegetables.
Texas Caviar Ingredients
Dip Ingredients
- Canned Black Eyed Peas
- Canned Black Beans
- Canned Corn
- Cherry Tomatoes
- Red Bell Pepper
- Jalapeno Pepper
- Red Onion
- Cilantro
- Lime Zest
- Tortilla Chips (for serving)
Dressing Ingredients
- Olive Oil
- Apple Cider Vinegar
- Lime Juice
- Granulated Sugar
- Oregano
- Garlic Salt
- Cumin
- Paprika
- Salt
See recipe card below for a full list of ingredients and measurements.
How to Make This Recipe For Cowboy Caviar
- Make the dressing: add the lime juice, apple cider vinegar, olive oil, granulated sugar, garlic powder, cumin, paprika, oregano, and salt into a jar and shake to combine. Set aside.
- Make the dip: place the black eyed peas, black beans, corn, red pepper, cherry tomatoes, jalapeno, red onion, lime zest, and cilantro into a large mixing bowl and stir to combine. Pour the dressing over and stir to coat all ingredients.
- Let the dip marinate for 30 minutes or up to 1 day prior to serving.
- Serve and enjoy! Stir the dip prior to serving and then enjoy with tortilla chips.
Cowboy Caviar Dip Variations and Substitutions
- Beans: dried beans can also be used for this recipe instead of canned. If using, cook each bean variety separately as the cooking times may vary. You need to cook ½ to ¾ cup of dried beans for every 15-ounce can of beans that is being replaced.
- Corn: frozen corn or fresh corn on the cob (boiled or grilled) can also be used in this recipe.
- Peppers: you can also use orange, yellow, or green bell pepper instead of red bell pepper if desired.
- Tomatoes: you can also dice roma (or your favorite) larger tomatoes for this recipe. In a pinch, canned diced tomatoes can work too.
- Vinegar: if you do not have apple cider vinegar, you can use white wine vinegar or red wine vinegar instead.
- Onions: purple onions are the best for this recipe. However, you can replace the purple onion with a white onion, a yellow onion, or a small bunch of green onions.
- Dressing: a popular substitution for the homemade dressing outlined in this recipe is Italian dressing. If you’d prefer to use Italian dressing, do not make the vinaigrette as outlined in the recipe and use ½ cup of dressing and add more as needed.
- Avocado: some versions of cowboy caviar include avocado. If you’d like to add this to your recipe, start with one small avocado cut into small cubes. Stir in just before serving.
- Note: avocados tend to darken over time, so the salad may not stay as well in the fridge.
Possible Dietary Restrictions?
Cowboy caviar is vegetarian, gluten free, and dairy free as written! It can also easily be made vegan with a simple substitution.
- Make this into a vegan dip recipe by replacing the granulated sugar with a natural sweetener like agave syrup.
Ways To Serve Texas Caviar
Texas caviar is great served as a dip, as a fun party appetizer, as a side dish, on salads, on tacos, on nachos, and on grilled meats!
How to Store Texas Cowboy Caviar
Store cowboy caviar in an airtight container in the fridge for up to 4 days. When ready to enjoy, give it a good stir to redistribute the dressing that may have settled to the bottom.
Can You Freeze Cowboy Caviar?
While you could technically freeze it, we do not recommend doing so. The vibrant flavor fades and some of the ingredients do not hold up to freezing very well, affecting the taste and texture.
Recipe For Cowboy Caviar FAQs
Where did Texas Caviar originate from?
Texas caviar’s creation is given to Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. She created this dish while in Texas (in the 1940s or 1950s) for a New Year’s Eve party at the Houston Country Club. When she later served it at the Driskill Hotel in Austin, Texas, it was given its name, “Texas caviar,” as a humorous comparison to true caviar, an expensive hors d’oeuvre of salt-cured fish roe. Soon enough, Texas chefs and home cooks began to riff on the concept, leading to the Tex-Mex version we have today.
Love This Recipe? You May Also Enjoy
Recipe For Cowboy Caviar
Ingredients
Dressing Ingredients
- 2 tablespoon lime juice (approximately the juice of 1 medium lime)
- ¼ C apple cider vinegar
- ¼ C olive oil
- 2 tablespoon granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon oregano
- 2 teaspoon salt
Dip Ingredients
- 1, 15 oz can of black eyed peas, drained and rinsed
- 1, 15 oz can black beans, drained and rinsed
- 1, 15 oz can of corn, drained and rinsed
- 1 medium bell pepper, diced
- ½ pint cherry tomatoes
- ½ medium jalapeno pepper, seeds removed, minced
- ½ small red onion, minced
- 1 tablespoon lime zest (approximately the zest of 1 medium lime)
- ½ C chopped cilantro
- tortilla chips for serving
Instructions
- Make the dressing: add the lime juice, apple cider vinegar, olive oil, granulated sugar, garlic powder, cumin, paprika, oregano, and salt into a jar and shake to combine. Set aside.
- Make the dip: place the black eyed peas, black beans, corn, red pepper, cherry tomatoes, jalapeno, red onion, lime zest, and cilantro into a large mixing bowl and stir to combine. Pour the dressing over and stir to coat all ingredients.
- Let the dip marinate for 30 minutes or up to 1 day prior to serving.
- Serve and enjoy! Stir the dip prior to serving and then enjoy with tortilla chips.
Beth Wilkinson Warrum says
The very best version of this recipe…..
Meredith says
I am so, so happy to hear you enjoyed this version so much Beth! Thanks for giving the recipe a try 🙂
BB says
Texas Caviar (aka Cowboy Caviar)
Why is it called ” caviar”- when it’s beans, corn .jalepeno. and peas?
Makes no sense? No caviar in it, no pun to the name whatsoever
Just a Mexican bean dip?
Meredith says
Hi BB – this is an old school recipe that was born in the 1950s that’s a picnic staple. If you google it, you’ll learn that “According to legend, cowboy caviar first emerged during a New Year’s Eve party at a Houston country club in the 1950s. Neiman Marcus food director Helen Corbitt introduced this dish at the party… it was such a hit that guests dubbed it “cowboy caviar” (because of its “humble” ingredients and luxe flavor dynamics) and started spreading the word all over the Lone Star State. Soon enough, Texas chefs and home cooks began to riff on the concept, leading to the Tex-Mex version we have today.”
Hippie Mamma says
I’ve been to many parties HERE IN TEXAS, where TRUE Texas caviar was served. NO cilantro was in it. Everyone there understood that the word “caviar” meant “an appearance of caviar” (fish eggs) and here in Texas, no one wants caviar, but we’d like something made with beans. (Well, the others would).
Meredith says
Hi, I’m sorry to hear you didn’t like this version of the recipe (although it doesn’t appear that you actually made it to try it). This vintage 1950s recipe has a wide range of ways to make this. If you don’t like this version, please move on to one you do enjoy, thanks!
Susan says
This is the recipe I have been looking for! Delishish.
ourlovelanguageisfood says
I’m so glad I could help! Enjoy 🙂
Lori D says
Simple to make and tastes amazing. Took it to a potluck at work, everyone absolutely loved it. The longer it chilled and the more it marinated, the better it got. Although it’s still delicious after a hour chilled.
ourlovelanguageisfood says
I’m so happy to hear that you and your co-workers loved this Lori! Thank you so much for making my recipe.
Deidra says
I made this several times last year and today I made it again for the first time this summer. I love it! 😋😋💖💖 I made a few changes but it is still delicious! I love it on tacos and as a dip for tortilla chips. 😋😋😋😋
ourlovelanguageisfood says
I’m so glad to hear that you enjoy Texas Caviar too Deidra. Great idea to put it on tacos, delicious!
Terry says
I love this recipe and it is s easy to make.
ourlovelanguageisfood says
So glad you hear you love it too! Thanks for making my recipe.
Lynn says
DELICIOUS!!!!!
ourlovelanguageisfood says
I’m so glad to hear you loved it – hooray!
David says
Love this stuff! Being from the upper midwest, I hadn’t ever heard of Cowboy Caviar until I saw it carried at Costco. SO GOOD. I love this version: a little sweet, a little heat, a little tart (from the lime). I could eat this every day.
ourlovelanguageisfood says
I’m so glad you enjoyed it – I could eat this every day too 😂
M. says
I loooooooove Texas Caviar, and this recipe was great!
ourlovelanguageisfood says
so glad you enjoyed it!! thanks for making my recipe.