I really enjoy how quick and easy this cowboy caviar is to put together. I don’t need to cook anything, and in just a few minutes I have a big bowl of something vibrant and healthy. I get great texture from the beans and vegetables, and the tangy lime dressing makes every bite bright and refreshing. I also love how versatile it is—I can serve it with chips, spoon it over tacos, or eat it straight from the bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Salad ▢1 15oz. can black beans ($0.94) ▢1 15oz. can black eyed peas*** ($1.24) ▢1 bell pepper (any color) ($1.48) ▢2 Roma tomatoes ($0.48) ▢1 jalapeño ($0.33) ▢1/4 red onion ($0.11) ▢1/4 bunch fresh cilantro ($0.20)
Directions
I start by making the dressing. In a small bowl, I whisk together the olive oil, about 2 tablespoons of juice from the lime, balsamic vinegar, chili powder, ground cumin, salt, and sugar until everything is well combined and smooth.
Next, I prepare the beans. I rinse and drain the black beans and black-eyed peas in a colander to remove excess starch and any canning liquid. Once they’re well drained, I transfer them to a large mixing bowl.
Then I chop the vegetables. I finely dice the bell pepper, Roma tomatoes, jalapeño, and red onion, trying to keep the pieces roughly the same size as the beans so every bite feels balanced. If I prefer a milder salad, I remove the seeds and membranes from the jalapeño before dicing. I roughly chop the fresh cilantro.
I add all the chopped vegetables and cilantro to the bowl with the beans. I pour the dressing over the mixture and stir everything together until the beans and veggies are evenly coated with the vinaigrette.
Once it’s mixed, I either serve the cowboy caviar right away or refrigerate it for a bit to let the flavors blend even more before eating.
Servings and Timing
Servings: 10 (about 1/2 cup each) Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes
Variations
I like to add a can of corn (rinsed and drained) when I want extra sweetness and color. Sometimes I stir in diced avocado just before serving for a creamier, richer texture. If I’m craving more heat, I leave some of the jalapeño seeds in, or I add a pinch of cayenne pepper to the dressing. I occasionally swap black-eyed peas for pinto beans or navy beans if that’s what I have on hand. When I want a more filling dish, I serve this over cooked quinoa or rice to turn it into a complete meal.
Storage/Reheating
I store leftover cowboy caviar in an airtight container in the refrigerator. It keeps well for about 3–4 days, and I find that the flavors often get even better after a few hours as everything marinates in the dressing.
Since this is a cold salad, I don’t reheat it. Instead, I give it a good stir before serving again. If the vegetables release a bit of extra liquid, I sometimes add a small squeeze of lime or a tiny drizzle of olive oil to brighten it back up.
FAQs
Can I make cowboy caviar ahead of time?
I like making this a few hours or even a day ahead because the flavors meld together nicely in the fridge. I just give it a good stir before serving.
How can I make this less spicy?
I remove the seeds and membranes from the jalapeño, or I skip the jalapeño entirely and use a mild bell pepper instead.
What can I serve with cowboy caviar?
I love serving it with tortilla chips as a dip, spooning it over grilled chicken or fish, or stuffing it into tacos, burritos, or quesadillas.
Can I add cheese to this recipe?
Yes, I sometimes add crumbled feta or cotija cheese right before serving for extra richness and tang.
How do I keep the vegetables from getting soggy?
I dice everything just before mixing and avoid letting it sit out too long at room temperature. I also store it in the fridge in a sealed container.
Can I use bottled dressing instead of making my own?
Yes, if I’m in a rush I use a bottled Italian dressing as a shortcut, and it still tastes great.
Is this recipe vegan?
Yes, as written, this cowboy caviar is naturally vegan since I use beans, vegetables, and a simple vinaigrette.
Can I use different beans?
I can easily swap in pinto beans, navy beans, or kidney beans if I don’t have black-eyed peas or black beans on hand.
How long does cowboy caviar last in the fridge?
I usually keep it for up to 3–4 days. After that, the vegetables start to soften too much for my taste.
Can I freeze cowboy caviar?
I don’t like freezing it because the fresh vegetables lose their crisp texture once thawed.
Conclusion
I love how cowboy caviar comes together quickly with simple pantry ingredients and fresh vegetables, yet feels vibrant and satisfying every time I make it. Whether I serve it as a party dip, a side dish, or a light meal, it always adds color, flavor, and a zesty kick to my table
A vibrant, fresh bean salad made with black beans, black-eyed peas, crisp vegetables, and a zesty lime dressing. Perfect as a dip, side dish, or light meal.
Total Time:20 minutes
Yield:10 servings
Ingredients
2 Tbsp olive oil
2 Tbsp fresh lime juice (from 1 lime)
1/2 Tbsp balsamic vinegar
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp sugar
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can black-eyed peas, rinsed and drained
1 bell pepper, diced
2 Roma tomatoes, diced
1 jalapeño, diced
1/4 red onion, diced
1/4 bunch fresh cilantro, chopped
Instructions
Whisk together olive oil, lime juice, balsamic vinegar, chili powder, cumin, salt, and sugar until smooth.
Rinse and drain the black beans and black-eyed peas well, then place them in a large mixing bowl.
Dice the bell pepper, tomatoes, jalapeño, and red onion. Chop the cilantro.
Add all vegetables and cilantro to the bowl with the beans.
Pour the dressing over the mixture and stir until fully coated.
Serve immediately or refrigerate to allow flavors to blend.
Notes
Add canned corn for extra sweetness and color.
Mix in diced avocado just before serving for creaminess.
Keep some jalapeño seeds for more heat or add cayenne.
Swap black-eyed peas for pinto or navy beans.
Serve over quinoa or rice for a more filling meal.
