Easy Cowboy Caviar Dip

This Easy Cowboy Caviar recipe is fresh, tangy, and packed with flavor! Serve it as a dip, side dish, or topping — it’s naturally vegan and perfect for meal prep, summer BBQ, picnics, potlucks, and game days!

Prep Time: 20

Total Time: 20

Course: Appetizers, Dips, Salsas, Side Dish

Cuisine: American, Mexican, Universal

Servings: servings

Author: Julie Gaeta

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 bell pepper red, orange, or yellow. All work
1 jalapeno finely chopped. For less heat, remove membranes and seeds.
2 cloves garlic small, minced
1 cup frozen corn
¼ cup fresh cilantro chopped
2 ripe avocados diced or wedges, optional (see Notes)

Dressing

3 tablespoons white wine vinegar or 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

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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.
Serve & enjoy: Serve with corn tortilla chips, crispy baked tortillas, or as a topping for stuffed vegan tacos, my wet burrito recipe, or salads.

Notes

The flavors blend really well after 30 minutes. If you can wait 2–3 hours, even better.
The avocados are optional. If I'm making meal prep, I leave them out, cut them into wedges, and place them on top.
If eating within 30 minutes, mix in the avocados right away. If letting it sit longer, add them just before serving to prevent browning.
Add extra jalapeño, chili powder, or cayenne if you love heat.
Swap black-eyed peas for pinto beans, or use all black beans.
Use cherry tomatoes instead of Roma.
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.

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