If you’re looking for a fresh, flavorful, and crowd-pleasing dish, Cowboy Caviar is exactly what you need. It’s packed with healthy ingredients like black-eyed peas, black beans, corn, and diced veggies, all tossed in a tangy lime dressing. It’s perfect for a snack, a dip, or as a side dish at your next gathering. Plus, it’s incredibly easy to make and even better when chilled!
Ingredients for This Cowboy Caviar:
Let’s start with the beans! We’re cooking up some black beans and black-eyed peas, but if you’re in a rush, canned beans work just fine too. Then, we’re mixing in some fresh veggies—corn, bell peppers, tomatoes, and avocado—and finishing it all off with a zesty dressing that’s got lime, cumin, cayenne, and maple syrup. Fresh cilantro and jalapeño bring even more flavor, with just the right amount of heat!
For the Black-Eyed Peas:
- ¾ cup dried black-eyed peas
- 2 cups water
For the Black Beans:
- ¾ cup dried black beans
- 3 cups water
For the Vegetables:
- 1 ½ cups corn
- ½ cup onion, diced
- 1 ½ cups bell pepper, diced
- 1 cup avocado, diced
- 1 ½ cups tomatoes, diced
- ¼ cup cilantro, finely chopped
- ¼ cup jalapeño, deseeded and diced
For the Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup lime juice
- 1 teaspoon roasted cumin powder
- 1 ¼ teaspoon salt (or to taste)
- 2 tablespoons maple syrup
- 1 teaspoon cayenne pepper (or red chili powder)
- ½ teaspoon black pepper powder
- 1 teaspoon garlic powder
How to Make Cowboy Caviar:
Here’s how to get this refreshing dish together:
1. Cook the Black Beans:
Add the dried black beans and water to the Instant Pot. Set it to pressure cook on high for 40 minutes, then allow the pressure to release naturally. Carefully remove the lid, and your beans should be tender and ready. Drain any excess liquid and set them aside.
For stovetop cooking: Add beans and water to a pressure cooker, and cook for about 8-10 whistles. Let the pressure release naturally.
2. Cook the Black-Eyed Peas:
Add black-eyed peas and water to the Instant Pot and stir to prevent sticking. Pressure cook on high for 15 minutes, then let the pressure release naturally for 15 minutes before releasing any remaining pressure. Once done, your peas should be perfectly tender. Drain the excess liquid and set aside.
For stovetop cooking: Add the peas and water to a pressure cooker, cooking for about 5 whistles. Let the pressure release naturally.
3. Make the Dressing:
Whisk together the olive oil, lime juice, salt, garlic, cumin powder, black pepper, cayenne pepper, maple syrup, and garlic powder in a bowl. Taste it and adjust the seasoning as you like—this is where all the magic happens!
4. Make the Salad:
If you’re using canned beans, make sure to wash and drain them thoroughly. In a large bowl, add the black beans, black-eyed peas, chopped bell peppers, tomatoes, avocado, corn, onion, cilantro, and jalapeños. Toss it all together until everything is evenly combined.
5. Toss with the Dressing:
Pour the dressing over the veggie and bean mixture, and toss well to coat everything in that zesty goodness. Cover the bowl and refrigerate for at least an hour to let the flavors meld together. Be sure to stir it again before serving.
6. Serve:
Serve your Cowboy Caviar with tortilla chips or eat it as is for a healthy, delicious snack. It’s perfect for any occasion!
Notes:
- Dicing Veggies: The secret to the best Cowboy Caviar is chopping everything into small, bite-sized pieces—think the size of the beans!
- Chill Time: This dip tastes great right away, but it’s even better after an hour or two in the fridge. Let it chill to allow the flavors to mingle!
- Make Ahead: You can prepare this dish a day in advance, but if you’re doing that, skip the avocado and add it just before serving.
- Bean Substitutes: If you don’t want black beans, you can easily swap them for chickpeas or pinto beans.
- No Cilantro? Not a fan? Use sliced green onions, or try basil, parsley, or any herb you like.
- Corn: You can use frozen, thawed corn, canned corn, or fresh corn off the cob—whatever you have available!
Cowboy Caviar
Ingredients
- ¾ cup dried black-eyed peas
- 2 cups water
- ¾ cup dried black beans
- 3 cups water
- 1 ½ cups corn
- ½ cup onion diced
- 1 ½ cups bell pepper diced
- 1 cup avocado diced
- 1 ½ cups tomatoes diced
- ¼ cup cilantro finely chopped
- ¼ cup jalapeño deseeded and diced
- ¼ cup extra virgin olive oil
- ¼ cup lime juice
- 1 teaspoon roasted cumin powder
- 1 ¼ teaspoon salt or to taste
- 2 tablespoons maple syrup
- 1 teaspoon cayenne pepper or red chili powder
- ½ teaspoon black pepper powder
- 1 teaspoon garlic powder
Instructions
- Cook black beans and black-eyed peas using your preferred method (Instant Pot or stovetop).
- Whisk together dressing ingredients in a bowl.
- In a large bowl, combine all vegetables and beans, then pour over the dressing. Toss until everything is well-coated.
- Refrigerate for at least 1 hour, stirring before serving.