Cowboy Caviar

This super fresh and colorful Cowboy Caviar combines two types of beans, delicious summer vegetables, and a sweet and tangy lime dressing to make a bold and versatile dish that you’ll find yourself making over and over. From a party dip to a salad topper, Cowboy Caviar has become a go-to healthy meal prep item in my kitchen. It’s the O.G. refrigerator salad. 😄 Read on for more ideas on how to use this amazing cross between bean salad and salsa!

Originally posted 7-19-2016, updated 6-1-2022.

What is Cowboy Caviar?

Cowboy Caviar, sometimes called Texas Caviar or Mexican Caviar, is like a cross between a bean salad and a fresh salsa. It combines two types of beans (black beans and black eyed peas) with a colorful medley of fresh vegetables and a tangy balsamic-lime vinaigrette.

Where Do You Find Black Eyed Peas?

If you can’t find black eyed peas in the canned bean aisle, check with the canned vegetables. Because they’re a “pea” they’re sometimes found with the canned vegetables rather than the beans. And if you can’t find black eyed peas, you can substitute pinto beans or navy beans.

How Long Does it Last?

Well, if you don’t eat it all in one sitting (it can happen!), Cowboy Caviar holds up extremely well in the refrigerator and will be just as tasty after about 4-5 days of refrigeration. While the vegetables will let off a little water, most of the ingredients are very sturdy. Just be sure to stir the salad before serving to redistribute the dressing. This salad will probably not freeze well, due to the fresh herbs and vegetables.

Can you Freeze Cowboy Caviar?

I don’t suggest freezing this dish because it has multiple delicate fresh vegetables that will become limp and soggy upon freezing and reheating. You want those veggies to be fresh, juicy, and crunchy to give the salad its amazing texture! :)

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4.91 from 50 votes

Cowboy Caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 10 (1/2 cup each)

Ingredients

DRESSING

• 2 Tbsp olive oil
• 1 fresh lime (2 Tbsp juice) ($0.33)
• 1/2 Tbsp balsamic vinegar ($0.10)
• 1/2 tsp chili powder* ($0.05)
• 1 tsp ground cumin ($0.10)
• 1/2 tsp salt ($0.02)
• 1/2 tsp sugar ($0.02)

Salad

• 1 15oz. can black beans ($0.89 )
• 1 15oz. can black eyed peas ($1.09)
• 1 bell pepper (any color) ($1.50)
• 2 Roma tomatoes ($0.86)
• 1 jalapeño ($0.12)
• 1/4 red onion ($0.20)
• 1/4 bunch fresh cilantro ($0.20)

Instructions

• In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar.
• Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
• Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
• Add the chopped vegetables to the bowl with the beans.
• Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.

Notes

*This chili powder is a mild blend of chiles and other spices.

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Nutrition

Serving: 0.5 Cup ・ Calories: 140 kcal ・ Carbohydrates: 21 g ・ Protein: 7 g ・ Fat: 3 g ・ Sodium: 122 mg ・ Fiber: 7 g

Nutritional values are estimates only. See our full nutrition disclaimer here.

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Equipment

Chef's Knife

White Cutting Boards

Measuring Cups Spoons

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How to Make Cowboy Caviar – Step by Step Photos

Make the dressing first so the flavors have a few minutes to blend. Whisk together 2 Tbsp olive oil, 2 Tbsp lime juice, ½ Tbsp balsamic vinegar, 1 tsp cumin, ½ tsp chili powder, ½ tsp sugar, and ½ tsp salt.

Rinse and drain one 15oz. can of black beans and one 15oz. can of black eyed peas in a colander. 

Gather one bell pepper (any color), two Roma tomatoes, one jalapeño, 1/4 of a red onion, and 1/4 bunch of cilantro. While any color bell pepper can be used, I like the colorful pop of a yellow or orange bell pepper. 

Finely dice the bell pepper, tomatoes, jalapeño, and red onion. The idea is to get the pieces close in size to the beans so that you have a “caviar” type appearance in the end. Roughly chop the cilantro leaves. Place the chopped vegetables in the bowl with the rinsed beans.

Pour the prepared dressing over the salad.

Stir the salad until everything is coated in the dressing. Serve immediately or refrigerate until ready to eat. This is one of those salads that tastes even better after it has time to chill in the fridge, so it’s great to eat over the course of a few days!

Cowboy Caviar makes a great snack with tortilla chips, a topper for tacos, bowl meals, or salads, or spoon some onto baked or grilled fish for a nice light meal!

Try These Other Bean Salad Recipes:

• Lemony White Bean Salad
• Classic Three Bean Salad
• Mediterranean White Bean Salad
• Cucumber and Black Bean Salad