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cowboy caviar with tortilla chips on a saguaro cactus plate
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5 from 1 vote

Easy Cowboy Caviar

Easy Cowboy Caviar is a hearty tortilla chip dip made with black eyed peas, black beans and sweet corn with tomatoes and avocado added for freshness. 

Course Appetizer
Cuisine American
Keyword black eyed pea salsa, cowboy caviar
Prep Time 15 minutes
Cook Time 0 minutes
refrigeration time 1 hour
Total Time 1 hour 15 minutes
Servings 20
Calories 62kcal
Author Dee


  • 1 15-oz can black beans drained and rinsed
  • 1 15-oz can black-eyed peas drained and rinsed
  • 1 15-oz can sweet corn or shoepeg corn drained and rinsed
  • 1 jalapeno pepper seeded and diced
  • 1 red bell pepper seeded and diced
  • 2 Roma tomatoes diced
  • 1/2 cup red onion diced
  • 1/2 cup chopped cilantro
  • 2 small avocados diced


  • 1/4 cup olive oil or vegetable oil
  • Juice of 2 limes
  • 1 tablespoon vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika


  • Drain and rinse the black beans, corn and black-eyed peas, and add to serving bowl
  • Add the diced jalapeno pepper, bell pepper, tomatoes and onion
  • Add the cilantro and avocados, and pour dressing over everything. Stir well, cover and refrigerate for about an hour before serving


  • In a small bowl, whisk together the olive oil, lime juice and vinegar. Whisk in remaining ingredients.


Cowboy caviar can be made a day in advance. Add the avocados right before serving.


Calories: 62kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 11.6mg | Calcium: 4mg | Iron: 0.2mg