Cowboy caviar

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Tasty and delicious cowboy caviar sauce who will become the star of the show at their next meeting. Filled with fresh vegetables and topped with an easy homemade dressing.

If there was one thing I could eat for the rest of my life, it would be the fries and the sauce. And this cowboy caviar is high on my favorites list. It is similar to my black bean and corn sauce, but with more beans and a delicious homemade dressing. Seriously to die for!

This cowboy caviar (also known as Texas caviar) is one of my favorite appetizers to prepare for the Super Bowl, vacations, barbecues, game nights and everything in between. It is very easy to prepare and will definitely be an audience favorite at your next meeting.

The best part of this easy snack is that it can be made in about 15 minutes! No cooking or fancy instructions included … just cut everything and mix it all together. It's as simple as that!

How to make cowboy caviar

Combine beans and chopped vegetables. Mix corn and drained beans in medium bowl. Then add the finely chopped onion, bell pepper, tomato, and avocado. Add the chopped coriander and add salt and lemon juice to taste. Gently mix everything together.

Make the homemade dressing. In a small bowl, mix together the dressing ingredients. Pour about half of the mixture over the cowboy caviar and stir gently. Add more dressing as needed.

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Serve and enjoy. Serve the sauce with tortilla chips or on a salad or in an omelette. Enjoy!

Helpful tips

Use Italian dressing for added comfort

To facilitate this recipe, you could even use Italian dressing. Just be sure to start with less and add more as you go. You don't want it to be too liquid.

Make it a meal

To make this a meal … take a wheat tortilla, a little chicken, put a few tablespoons of sauce and roll. You can also cover the lettuce with chicken. This makes a quick and easy lunch!

Use fresh grilled corn

If fresh corn is in season, I love to grill it and then add it. Add a fresh and delicious flavor.

Easily go ahead!

One of the best things about this Texas caviar is that you can easily do it in advance. Just make the sauce as directed, however, wait to add the chopped avocado until just before serving. It has a tendency to brown fairly quickly, so it's best to add it to the end for optimal freshness.

Once you've made the sauce, cover it with an airtight lid and store it in the refrigerator until you serve it. Usually I will do it the day before or the morning if I do it in advance. That way, the flavors have time to marinate together, but still taste super fresh and delicious.

More fresh sauce recipes:

  • Pico de gallo
  • The best homemade guacamole
  • Fresh mango sauce
  • Easy Green Sauce
  • Grilled pineapple sauce

Cowboy Caviar Recipe

.wprm -cipe-rating .wprm-rating-star.wprm-rating-star-full svg * {fill: # 343434} Course: Snack, SnackCuisine: AmericanKeyword: cowboy caviar, Texas caviar Preparation time: 15 minutes Total time: 15 minutes Services: 10 Calories: 268 Tasty and delicious cowboy caviar sauce that will become the star of the show at your next meeting. Filled with fresh vegetables and topped with an easy homemade dressing.


  • 15-ounce can black beans (rinsed and drained)
  • 15 oz can of peas or white beans (rinsed and drained)
  • 15-ounce can of white shoe or sweet corn (drained)
  • 3-4 diced tomatoes (about 1 cup)
  • 1 red bell pepper (chopped)
  • 2 avocados (pitted and diced)
  • 1/2 cup chopped green onion
  • 3/4 cup coriander
  • lime juice, to taste


  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1-2 teaspoons of sugar, optional
  • 1 teaspoon minced garlic
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt


  • Combine the corn and beans in a medium bowl.
  • Cut the green onion, bell pepper, avocado, and tomatoes into cubes, then mix in the bowl. Then finely chop the coriander and mix it.
  • Add more salt and lime to taste and mix gently.
  • Whisk olive oil, red wine vinegar, sugar, garlic, cumin, and salt in a small bowl. Then pour about half of the dressing over the bean salad. Gently stir and add more as needed.
  • Serve with tortilla chips, on a salad with grilled chicken or rolled in an omelette. Store leftovers in an airtight container for up to 2-3 days.



Go ahead: You can do this in advance, but I wouldn't add the avocado until just before serving. That way they will not turn brown. Adapted from my friend Erin 🙂


Calories: 268kcal | Carbohydrates: 33 g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 183 mg | Potassium: 616mg | Fiber: 11g | Sugar: 6g | Vitamin A: 568 IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 3 mg


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