Cowboy Caviar
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If you’ve been looking for a vibrant, crowd-pleasing dip that’s as versatile as it is delicious, my Cowboy Caviar is it!
It’s incredibly simple to bring together and easy to make in advance, which I love because when you’re hosting, you need all the easy, make-ahead dishes!
It’s filled with black beans, kidney beans, black eye peas, corn, tomatoes, and avocado, and tossed in a zesty dressing. I always like to serve it with tortilla chips for easy scooping, or it’s really delicious for piling on top of grilled meats, tacos, or salads.
Make this for your new BBQ, potluck, party, or meal prep, and you won’t be disappointed!
Some other dishes that would go great with it are my Sheet Pan Quesadillas, Seven Layer Bean Dip, or Mahi Mahi Tacos.
Why this recipe works
- SO Versatile! Serve it as a dip (which I often do!), side dish, taco topper, or even a salad. It works with chips, grilled meats, or just straight from a spoon!
- Fresh ingredients and pantry staples: it uses both fresh ingredients and pantry canned goods, making it fiber-rich. It’s light and satisfying and has the perfect mix of fresh veggies, beans, herbs, and zesty dressing.
- Easy: No cooking required! Just chop, toss, and chill. You can prep it in advance and it tastes even better the next day!
- Customizable: use a homemade dressing, add cucumbers or bell peppers, add feta cheese, omit the jalapenos and chili flakes for a less spicy option, etc.
Table Talk with Tawnie
I’ve been making this recipe for parties and get togethers for the last 12+ years and everyone always leaves asking for the recipe. Sometimes the easiest recipes are the most crowd-pleasing! But I think that’s all what were looking for most of the time: something easy, customizable, delicious, make-ahead friendly, and a dish that will actually disappear at parties. This Cowboy Caviar is a true winner with the perfect balance of crunch, zing, color, and wholesome ingredients!
Ingredient Notes
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Beans: My recipe calls for canned black-eyed peas, kidney beans, and black beans. Be sure to drain and rinse them, and feel free to use any combination of beans you like!
- Corn: You will need both yellow and white canned corn. You can use canned, fresh, or frozen (thawed) corn.
- Cherry Tomatoes: or any tomatoes you have on hand (Roma, heirloom, plum, beefsteak, campari), diced.
- White onion: dice up finely. Can also use red onion if you prefer.
- Jalapeño: Seeded and finely diced.
- Avocado: I like to add this right before serving the dip so it doesn’t brown.
- Garlic powder, salt & pepper
- Italian dressing: If you have a favorite homemade dressing you can use that but to make it easy, I just add in a bottle of store-bought Italian dressing!
Step-by-Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Add everything to a bowl!
It doesn’t get easier. After you open the cans and chop the produce, add everything to a large bowl.
Italain dressing time!
Toss is all together with Italian dressing (your favorite store bought dressing or make a homemade dressing if preferred). Chill then serve.
Serve!
Add diced avocado on top, serve it with your favorite chips and devour!
Tips and Variations
- Feel free to add in more veggies such as diced up red and green bell peppers and celery.
- Omit the jalapeño if desired.
- Add in pinto beans instead of kidney beans if preferred.
- Bulk up this dip by adding in protein like bacon bits, steak, or diced chicken!
- Add the avocado right before you plan to serve it so it doesn’t turn brown.
- This dip is also good with feta cheese or cojita cheese too!
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Texas Caviar Dip
Ingredients
- 1, 15 oz. can black beans
- 1, 15 oz. can black eyed peas
- 1, 15.5 oz. can kidney beans
- 1, 15.25 oz. can yellow corn
- 1, 15.25 oz. can white corn
- 1 cup cherry tomatoes, cut in half
- 1 small white onion, diced (red onion works too!)
- 1-2 jalapeños, seeded and diced
- 1/2 tsp. garlic powder
- 1/2 tsp. red pepper chili flakes (optional for more heat)
- Salt and pepper to taste
- 15 oz. Italian dressing of your choice (1 bottle)*
- 1 avocado, cut into cubes (add last, right before serving)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Open cans: Drain and rinse canned beans and corn.1, 15 oz. can black beans, 1, 15 oz. can black eyed peas, 1, 15.5 oz. can kidney beans, 1, 15.25 oz. can yellow corn
- Add to bowl: Combine all ingredients in large serving bowl.1, 15.25 oz. can white corn, 1 cup cherry tomatoes, cut in half, 1 small white onion, diced (red onion works too!), 1-2 jalapeños, seeded and diced, 1/2 tsp. garlic powder, 1/2 tsp. red pepper chili flakes (optional for more heat), Salt and pepper to taste
- Pour in dressing: Toss to combine in the salad dressing. Use desired amount.15 oz. Italian dressing of your choice (1 bottle)*
- Chill & serve: You can serve right away as a salad or with chips/veggies. Before serving, dice the avocado and add on top. Note: You can refrigerate for several hours before serving. This allows the flavors to marinate!1 avocado, cut into cubes (add last, right before serving)
Equipment
Video
Notes
- Storage: Cowboy Caviar typically lasts 3 to 4 days when stored in an airtight container in the refrigerator.
- Customize it: Feel free to change up the beans used and add extra veggies like cucumber or bell peppers if you have them on hand.
- Dressing: I usually buy the Wish-Bone Italian Dressing. If you feel that using the entire bottle is too much dressing for your preference, start with 1 cup. Taste and add more as desired. One bottle (15 fluid oz.) is about 1 3/4 cups of dressing.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This recipe was originally published in 2015. It was updated with new photos in May 2025 (No changes to the recipe were made).
📸 Photography by Creating Kaitlin
This looks so delish and perfect for summer! Loved your video on it, too!
Thanks so much Kelly! 🙂
Sounds so refreshing! A nice change for this dreary weather we’re having here in NH.
Thank you! Give it a try:)
I’d just eat this by the bowl!
Looks hearty & delicious! Oh and beautiful 😀
Thank you Francesca! 🙂
This looks delicious! I make a similar recipe but I love the spices you’ve added to this. Pinning!
Thank you Elizabeth! Enjoy!:)
This is so yummy looking. It is reminding me of a cross between succotash and Texas caviar. Whatever you call it I would love a scoop of it right now.
Thank you Katie! Coming from you that means a lot! 🙂