This tangy, fresh, easy Cowboy Caviar is perfect for dipping, topping, or scooping—ideal for BBQs, potlucks, meal prep, and game-day spreads.
Love fresh, scoopable dips? Try my Mango Avocado Salsa, Salsa Roja, or Guacamole — or serve this with Vegan Taquitos for the perfect combo.
I’m a huge fan of dipping foods, and this simple dip is the ultimate go-to. It’s a big hit with the family and made with fresh ingredients (such an easy win!). This delicious dip pairs perfectly with chips, but I personally love it with white corn tortillas cooked on a comal just until crispy — so, so good!
Over the years, I’ve tweaked this recipe, little by little, getting it just to our liking. We love the tangy, citrusy depth and can hardly wait for the marinating time—and, truthfully, I usually don’t!
While I’m not a fan of using a lot of oil, I’ve found that adding just two tablespoons brings the perfect amount of richness. The avocados still provide a creamy feel, so the dip isn’t heavy — just perfectly balanced.
I usually double the recipe since it disappears fast and works incredibly well for meal prep.
Jump to:
Why this recipe works
- Tangy + bright: The combination of fresh lime juice and red wine vinegar brings the perfect acidity.
- Perfect texture: Crisp bell peppers, sweet corn, and creamy black beans create a balanced bite.
- Meal prep-friendly — Flavors deepen as it sits, making it even better the next day.
- Versatile: Use as a dip, a taco topper, or create a Mexican bowl with quinoa or rice.
- Healthy & plant-based: No processed ingredients, just fresh, whole foods!
If you love fresh dips like this, you’ll also love our Restaurant-Style Pico de Gallo and Vegan 7 Layer Taco Dip, another flavor-packed favorite!
Substitutions & additions for Cowboy Caviar
- No black-eyed peas? Swap them for different types of beans, like pinto beans, kidney beans, or even chickpeas, for a slightly different texture and flavor.
- Want extra spice? Add more jalapeño peppers, serrano peppers, or a drizzle of hot sauce. Extra crushed red pepper flakes or chipotle powder work too!
- Sweeter twist? Add mango, diced peaches, or pomegranate seeds for a sweet contrast to the tangy dressing.
- Roma tomatoes: You could also use vine tomatoes or grape tomatoes.
- Oil-free option: You can reduce or eliminate the oil if you prefer — the avocados provide natural creaminess and healthy fats, making it just as delicious. Without oil, the dressing may taste tangier, so start with 1 tablespoon less vinegar and lime juice, then adjust to taste. You can also add a bit more maple syrup for balance.
- Vinegar: For a different tang, try using balsamic vinegar, apple cider vinegar, or rice wine vinegar instead of red wine vinegar.
- No fresh garlic? Use ½ teaspoon garlic powder instead.
In the kitchen tips
- Let it sit! — The flavors blend really well after 30 minutes. If you can wait 2–3 hours, even better!
- Keep avocados fresh — If eating within 30 minutes, you can mix in the avocados right away. If letting it sit longer, add them just before serving to prevent browning. Tossing them in lime juice also helps slow oxidation.
- Great make-ahead recipe — Store in an airtight container for 3–4 days. The lime juice and vinegar act as natural preservatives.
- Spice it up — Add extra jalapeño, chili powder, or cayenne if you love heat.
- Customize it! — Swap black-eyed peas for pinto beans or use cherry tomatoes instead of Roma.
- Serving suggestion — Instead of chips, try it with crispy baked tortillas, on top of quinoa, or spooned over a baked sweet potato.
How to make Cowboy Caviar
Find the complete recipe with measurements in the recipe card below.
Gather your ingredients and chop your veggies.
Make the dressing: In a small bowl, whisk together the red wine vinegar, lime juice, olive oil, maple syrup, oregano, crushed red pepper, and sea salt.
Prep the vegetables: In a large bowl, combine black beans, black-eyed peas, tomatoes, red onion, bell pepper, jalapeño, garlic, corn, and cilantro. Gently toss.
Add dressing & marinate: Pour the dressing over the salad and gently toss to coat everything. Cover and let sit for at least 30 minutes at room temperature or in the fridge. If eating within 30 minutes, stir in the diced avocados now. If storing longer, add avocados just before serving to keep them fresh. Adjust any flavors to your liking.
Storage & meal prep
- Fridge: Store in an airtight container for up to 3–4 days.
- Meal prep: If meal prepping, store without avocados and add them fresh before eating.
- Freezing: Freezing is not recommended, as the tomatoes and avocados become mushy once thawed.
- On-the-go: Keep it chilled with an ice pack for picnics, potlucks, or work lunches.
FAQ
Canned corn works great — just drain it well before adding.
Reduce the lime juice to 4 tablespoon or increase the maple syrup to 1.5 teaspoon for balance.
A homemade dressing with red wine vinegar is traditional, but you can also use Italian dressing, balsamic vinegar, or a light Italian salad dressing for a different flavor.
Not suggested, as freezing changes the texture of the tomatoes and avocados, making them mushy.
Add quinoa, cooked farro, or diced sweet potatoes for a more filling meal — or even inside a wrap for a great way to enjoy leftovers!
I can’t wait for you to try this cowboy caviar! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Easy Cowboy Caviar
Ingredients
Cowboy Caviar
- (1) 15-ounce can black beans, drained and rinsed
- (1) 15-ounce can black-eyed peas, drained and rinsed
- 3 Roma tomatoes, diced
- ½ cup red onion, diced
- 1 red, orange, or yellow bell pepper
- 1 jalapeno, membranes, and seeds removed for less heat, finely chopped
- 2 cloves garlic, small, minced
- 1 cup frozen corn
- ¼ cup fresh cilantro, chopped
- 2 avocados, ripe, diced
Dressing
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- ½ teaspoon oregano
- ½ teaspoon crushed red pepper
- 1.5 teaspoons sea salt, OR to taste
Instructions
- Make the dressing: In a small bowl, whisk together red wine vinegar, lime juice, olive oil, maple syrup, oregano, crushed red pepper, and sea salt.
- Prep the vegetables: In a large bowl, combine black beans, black-eyed peas, tomatoes, red onion, bell pepper, jalapeño, garlic, corn, and cilantro. Gently toss.
- Add dressing & marinate: Pour the dressing over the salad and gently toss to coat everything. Cover and let sit for at least 30 minutes at room temperature or in the fridge. If eating within 30 minutes, stir in the diced avocados now. If storing longer, add avocados just before serving to keep them fresh. Adjust any flavors to your liking.
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