Fire Roasted Cowboy Caviar
Bring this budget-friendly cowboy caviar recipe to your next potluck and watch it disappear! This make-ahead recipe is high fiber, made with fresh ingredients and even better the next day.
Chances are, you’ve had a version of this cowboy caviar dip before, even if you didn’t know its name! This recipe is a bean salad made with fiber-rich beans, fresh vegetables and a tangy dressing. It has a Southwest, Tex-Mex vibe and super fresh flavors.
This is a great recipe when you need an appetizer to bring to a party. It has a lot of fresh flavors and textures that get even better with time. So, I like to make it ahead!
Recipe Substitutions and Additions
Here at Blackberry Babe, I always support using the ingredient you already have on hand! Here are a few ingredient substitution and addition suggestions for this recipe:
- Instead of canned corn, feel free to use thawed frozen corn or fresh corn kernels off the cob.
- For extra spice, leave the seeds in the jalapeno peppers, or add a few dashes of hot sauce to the dressing.
- Instead of red bell pepper, feel free to use orange bell pepper or green bell pepper.
- Instead of jalapeno pepper, feel free to use serrano peppers or poblanos.
- Instead of grape tomatoes, use Roma tomatoes or whatever tomatoes you have on hand!
- Add a diced avocado for extra color and creamy texture!
- Instead of fresh lime juice, feel free to use lemon juice, rice vinegar, apple cider vinegar or white vinegar.
- Substitute any of the beans for what you have on hand. Kidney beans and pinto beans work well.
- Sliced black olives are a great addition if you enjoy them.
Serving Suggestions
This cowboy caviar recipe is a huge hit at a potluck or summer BBQ! It’s fantastic as a make-ahead recipe. Serve with like you’d serve salsa, with veggies and tortilla chips for dipping.
This Texas caviar dip is also wonderful on top of fish tacos, Southwest Eggs Benedict, or a burrito bowl.
Storing Cowboy Caviar
Transfer your prepared cowboy caviar into an airtight container, and store in the refrigerator for up to 3-4 days. The texture will be at it’s best up until day 2.
I hope that you love this fire roasted Cowboy Caviar recipe! If you make it, I’d love to hear how it went in the comments below.
Fire Roasted Cowboy Caviar
Ingredients
- 15 ounces black beans, drained and rinsed
- 15 ounces black eyed peas, drained and rinsed
- 1 ½ cups fire-roasted canned corn
- 1 cup cherry tomatoes, diced
- 1 red bell pepper, diced
- 1/2 small red onion, minced
- 1 jalapeño, seeded and diced
- ⅓ cup fresh cilantro, chopped
For the dressing:
- ¼ cup extra-virgin olive oil
- zest and juice of 1 lime
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- ¾ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, adjust to taste
- 1/4 teaspoon chili powder
- ¼ teaspoon black pepper
Equipment
Instructions
- In a large mixing bowl, combine black beans, black-eyed peas, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro. Toss gently to combine.
- In a small bowl or jar, whisk together the olive oil, lime zest, lime juice, vinegar, honey, smoked paprika, cumin, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the bean mixture and fold until well coated. Cover and refrigerate for at least 30 minutes to let the flavors settle.
- Before serving, stir once more and adjust salt, lime, or heat as needed.
