Fresh and colorful, Cowboy Caviar combines two types of beans, delicious summer vegetables, and a sweet, tangy lime mixture to create a bold and versatile dish you’ll find yourself making again and again. From dip party to top salad, Cowboy Caviar has become a ready-to-eat ingredient for healthy meals in my kitchen. It’s O.G. Refrigerator salad. ?? Read on for more ideas on how to use this amazing cross between bean salad and dressing!


Cowboy Caviar, sometimes called Texas Caviar or Mexican Caviar, is like a cross between bean salad and fresh salsa. It combines two types of beans (black beans and black peas) with a colorful blend of fresh greens, balsamic vinegar, and refreshing lemon.


If you can’t find black-eyed peas in the canned bean aisle, check out canned vegetables. Because they are “peas” they are sometimes found with canned vegetables instead of beans. And if you can’t find black-eyed peas, you can substitute them with pinto beans or navy beans.


Well, if you don’t eat it all in one sitting (it can happen!), Cowboy Caviar tolerates very well in the fridge and will be delicious after about 4-5 days of refrigeration. While the veggies will give off a little water, most of the ingredients are very potent. Just be sure to flip the salad before serving to redistribute the dressing. This salad likely won’t freeze well due to the fresh herbs and vegetables.


There are so many ways to eat cowboy caviar that you will likely find yourself adding it to everything you eat. But here are some ideas anyway:

Serve it as a side dish with dinner
As a chunky dip for chips
As a topping for tacos
Stuffed into a burrito or as part of a burrito bowl
Sprinkled over a green salad
Spooned on top of scrambled eggs
Stuffed into a quesadilla with some cheese
…and so much more. If you have a favorite way to eat your Cowboy Caviar, feel free to share it with the rest of us in the comments below!


One of the best things about the Cowboy Caviar is that it is very versatile. You can customize this recipe for your personal touch. Here are some alternatives and add-ons that will make it your own:

Add avocado for a creamy finish
Skip the jalapenos to make them mild, or keep the jalapenos and add a few drops of hot sauce to make them spicier.
Replace green onions with red onions for a milder salad
Add sweet corn for more color and flavor
Add ½ teaspoon smoked paprika to the sauce for a smoky finish


I don’t suggest freezing this dish as it contains many tender fresh vegetables that will become soft and moist when frozen and reheated. You want those vegetables to be fresh, juicy, and crunchy to give your salad its amazing texture! 🙂


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



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)


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 of fresh cilantro ($0.20)


In a small bowl, whisk together olive oil, 2 tablespoons lemon juice, balsamic vinegar, chili powder, cumin, salt, and sugar.
Rinse the two cans of beans and drain them in a colander. Once they are well dried, transfer them to a large bowl.
Cut the sweet peppers, tomatoes, jalapenos, and red onions into small cubes. Try cutting the vegetables into pieces about the same size as the beans. For a less spicy salad, scrape the seeds from the jalapenos before slicing them into cubes. Roughly chop the cilantro.
Add the chopped vegetables to the bean pot.
Pour the dressing over the salad, then toss to coat everything well. Serve immediately or refrigerate until ready to eat.


Prepare the marinade first so the flavors have a few minutes to blend. Whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 tablespoon balsamic vinegar, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper powder, 1/2 teaspoon sugar, and 1/2 teaspoon salt.
Clarifying rinse 15 oz. 1 can of black beans, 15 oz. A can of black-eyed peas in a colander.
Gather 1 sweet pepper (any color), 1 Roma tomato, 1 jalapeno, 1/4 red onion, and 1/4 bunch of cilantro. While any color of sweet pepper can be used, I love the pop of color of yellow or orange pepper.
Cut the sweet peppers, tomatoes, jalapenos, and red onions into small cubes. The idea is to make the pieces close to the size of the beans so that you have a “caviar” look at the end. Chop coriander leaves into coarse pieces. Put the chopped vegetables in the bowl of the washed beans.
Pour the prepared sauce over the salad.
Stir the salad until everything is coated with the sauce. Serve immediately or refrigerate until ready to eat. This is one of those salads that taste best after they’ve had time to cool in the fridge, so it’s great to eat over a few days!
Cowboy Caviar makes a great snack with tortilla chips, top it with tacos, plate meals, or salads, or spoon it over grilled or baked fish for a nice snack!

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