For years, I avoided this cowboy bean salad anytime I saw it at a potluck or outdoor party. If you’re like me and didn’t grow up eating it, you might agree that some versions can be overly sweet.
Then I came across Dorie Greenspan’s version in her cookbook Everyday Dorie (affiliate link) and decided to give it another shot. To my surprise, it was nothing like what I had tasted before. Her cowboy caviar dressing was perfectly tangy with just a touch of sweetness, balancing out the earthy beans in the best way.
This recipe, sometimes called Texas Caviar, Cowboy Caviar, Cowboy Salad, or even Cowboy Bean Dip, is my take on her version, with a few minor tweaks.
Whatever name you use, it’s one of the easiest dishes to throw together, and it works as a dip, a salad, or a chunky salsa perfect with a side of tortilla chips.
Texas Caviar Ingredients
For a quick overview, find the full list of ingredients in the recipe card below. But for truly foolproof results, here are my top tips as you shop and prep:
The Dressing Ingredients:
Some versions of this recipe use bottled Italian dressing, but I find those to be overly oily and lacking in depth. What makes this Cowboy Caviar dip different is the homemade lime and olive oil dressing. It’s just enough to coat the beans and veggies without weighing them down, adding brightness and balance in every bite.
Here are a couple of helpful ingredient notes as you make the dressing:
Lime zest and lime juice: My version of the Texas Caviar dressing uses both lime zest and fresh lime juice to bring out a bright, tangy flavor. Four tablespoons of lime juice might sound like a lot, but trust me, it’s just the right amount.
If you prefer a milder taste, you can use 2 tablespoons of red wine vinegar and reduce the lime juice to 2 tablespoons.
And just a quick tip: it’s always easier to zest the lime before squeezing it.
Spices: I use a small amount of ground cumin and sweet paprika, following Dorie’s recipe. I think they add a beautiful depth and a welcome punch. Still, if you’re not a fan of either spice, feel free to leave them out.
Sweetener: I almost always reach for natural sweeteners like honey or maple syrup, but granulated sugar works in a pinch if that’s what you have on hand.
Garlic: Whenever I make a salad dressing, I love using fresh garlic. I think the sharp bite and depth of flavor just can’t be replicated. But if you prefer something milder, you can substitute it with 1 teaspoon of garlic powder.
Salad Ingredients:
Beans: I use a combination of black beans and black-eyed peas in my version of this Cowboy Caviar salad. In my opinion, black-eyed peas are pretty much a must in any Texas Caviar dip recipe. You can swap red kidney beans or pinto beans in place of the black beans if you’d like, and you’ll still get the heart of the dish.
Canned beans help keep things quick and easy, but you can absolutely cook them from scratch if that’s your preference.
Just be sure to rinse and dry them well before assembling the salad to avoid extra liquid watering it down.
Corn: In the summer, I love using fresh shucked corn when it’s in season. But if you’re making this at another time of year, frozen (and thawed) or canned (rinsed and drained) corn works just as well.
Onion: I use a combination of finely chopped green onions and red onions because I love the distinct flavors each one adds. You get a mix of color, crunch, and both mild and sharp flavors. If you prefer a milder taste, you can leave out the red onion. Or if you want something with more bite, skip the green and just use red.
Peppers: Most Texas Caviar recipes use a combination of red bell peppers and jalapeño, and for good reason. Each one brings its own unique flavor. If you like a bit of heat, feel free to leave some of the jalapeño seeds in for a touch of spiciness.
Tomatoes: During the summer months, I love using colorful cherry tomatoes for this Texas Caviar dip. But really, any kind of tomato will work. Heirloom, beefsteak, or even regular Roma tomatoes are all good options. Just be sure to cut them into small, bite-sized pieces so they mix easily with the other ingredients.
Avocado: It is optional and not traditional, but I think a ripe avocado makes a great addition, especially if you’re planning to serve this as a dip with chips on the side. Just be sure to cut it into small cubes so it blends in nicely.
Fresh Herbs: I used a handful of finely chopped fresh cilantro leaves, but if you are not a fan, you can use fresh parsley instead.
How To Make Texas Caviar?
Making this recipe takes no more than 15-20 minutes and requires no special equipment.
Step 1 – Make the Cowboy Caviar Dressing:
In a mixing bowl, whisk together the olive oil, lime zest, lime juice, ground cumin, paprika, kosher salt, honey, and garlic until fully combined.
Or, if you prefer, add everything to a mason jar, put the lid on, and give it a good shake.
You can also make the dressing a day or two ahead of time to speed things up even more when you’re ready to assemble the dip.
Step 2 – Assemble the salad:
In a large salad bowl, combine the drained and rinsed black beans and black-eyed peas with the corn kernels, scallions, red onion, bell peppers, jalapeños, tomatoes, and chopped cilantro.
If you’re using avocado, I recommend adding it just before serving so it doesn’t brown.
Step 3 – Drizzle and Serve:
Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the beans too much.
This is also a good time to give it a taste and adjust the seasoning if needed.
Make Ahead and Storage Tips:
One of the best things about this Cowboy Salad recipe is that it can be made ahead of time (one or two days). In fact, I recommend it because the extra time allows the flavors to mingle and develop. Here’s how I do it:
- To make ahead:
Prepare the dressing and chop all the salad ingredients except the avocado. Toss everything together in a large bowl, drizzle with the dressing, cover tightly, and refrigerate. If you’re using avocado, add it just before serving to keep it from browning. - Storing leftovers:
Transfer any leftover Cowboy Caviar to an airtight container and keep it in the fridge for up to 5 days. Before serving, give it a good stir and freshen it up with a squeeze of lime juice and a sprinkle of salt if needed.
Expert Tips for The Best Texas Caviar
While this recipe is pretty straightforward, below are a few helpful tips for the best results.
- Let it rest: This step is optional, but I recommend letting the salad rest in the fridge for about an hour before serving. It gives the tangy lime juice dressing time to soak into the beans and veggies, bringing everything together.
- Evenly cut vegetables: The most time-consuming part of this recipe is chopping the vegetables, but it’s worth taking your time. Aim to cut everything into similar-sized pieces so each bite feels balanced. Try to slice the tomatoes thinly and cut the peppers into small, bite-sized pieces, ideally smaller than the black-eyed peas.
- Be gentle as you toss: When mixing the salad, go slowly and gently to avoid breaking the beans. This helps keep the texture nice and prevents everything from turning into mush.
Cowboy Caviar Variations and Substitutions
Making this Cowboy Caviar dip your own is easy because, let’s face it, this simple recipe is endlessly customizable. Here are a few ideas to get you started:
- Add more veggies: You can pack your Cowboy Caviar with even more fresh vegetables. Try thinly sliced cucumbers, chopped celery, or even finely diced radishes for extra crunch and color.
- Add fruit: I’ve seen versions of this recipe made with sweet fruit like mango or pineapple. It might sound unexpected, but the sweetness pairs nicely with the tangy dressing, adding a refreshing twist, especially when served as a dip with chips.
- Switch up the dressing: While my favorite part of this recipe is the tangy lime dressing, I sometimes change things up with my chili lime vinaigrette, which incorporates chili powder and adds a more Mexican-inspired twist.
- Toss in grains: I love adding a cup of cooked quinoa, wild rice or farro to make it a filling salad especially if I am making this recipe as a part of my weekly meal prep.
- Make it vegan: If you prefer a vegan version, just swap the honey for maple syrup or agave.
What To Serve with Texas Caviar?
It’s no secret that this recipe makes a great side dish or appetizer, whether you’re heading to a summer BBQ, a potluck, or packing lunch for work. But if you’d like to turn it into a full meal, you have plenty of options. Here are a few ideas:
- Grilled Meats and seafood: Serve it alongside grilled chicken, shrimp, or salmon for a light and colorful plate. It’s a perfect match for summer cookouts or easy weeknight dinners.
- With chips on the side: This Cowboy Salsa recipe makes a great appetizer when served with tortilla chips. I like using the scoopable kind, so you can get a little bit of everything in each bite.
- With eggs: Scrambled eggs wrapped in a tortilla with a generous spoonful of Texas Caviar makes an excellent breakfast burrito. It adds freshness, texture, and just the right amount of zing to your morning meal.
FAQs
Texas Caviar is a recipe originally created and served by Helen Corbitt, the culinary director of Neiman Marcus, in 1940s Dallas.
Made with a combination of canned or cooked beans (i.e. red, black, or pinto), black-eyed peas, peppers, tomatoes, garlic, and other extras like corn, avocado, mango, and various herbs and spices, since then it has stood the test of time and become a Southern classic.
The dish was originally created in Texas, which is how it got the name “Texas Caviar.” Over time, people started calling it “Cowboy Caviar” as a fun, casual nickname.
You can make Cowboy Caviar up to 2 days in advance. Just store it in an airtight container in the fridge, and it should still taste fresh and delicious. If you’re planning to include avocado, wait to add it until right before serving to keep it from browning.
More Delicious Bean Salads You’ll Love
Fan of bean salads? Me too! Here are a few more that you might like:
- My Corn and Black Bean Salad is yet another great alternative to a bean salad that you can serve with chips on the side.
- What makes my Five Bean Salad recipe the best bean salad is the garlicky mustard dressing. Just like this cowboy caviar recipe, it uses a combination of canned beans and some lightly boiled fresh green beans.
- If you have extra black eyed peas, then my Black Eyed Peas Salad is just as fresh and satisfying. Not to mention, it takes 15 minutes to make.
Texas Caviar Recipe
Ingredients
For The Dressing:
- ¼ cup olive oil
- 1 tablespoon lime zest
- 4 tablespoons lime juice, freshly squeezed
- 1 teaspoon ground cumin
- ½ teaspoon paprika, sweet or smoked
- ¾ teaspoon kosher salt
- ½ teaspoon honey
- 2 cloves garlic, minced
For The Caviar Dip:
- 1 can black beans, 15-oz can, drained and rinsed
- 1 can black eyed peas, 15-oz can, drained and rinsed
- ½ cup corn kernels, frozen (and thawed), canned (and drained) or fresh corn would all work
- 3 scallions, both white and green parts are chopped
- ⅓ cup red onion, chopped finely or diced
- 1 red bell peppers, chopped (approx. 1/2 cup)
- 1 jalapeno pepper, seeded and chopped
- ½ cup cherry tomatoes, sliced thinly
- ½ avocado, ripe – cut into small cubes
- ½ cup fresh cilantro, rinsed and chopped
To Serve With (Optional)
- Your favorite hot Sauce
- Tortilla Chips
Instructions
- To make the dressing: Whisk together the olive oil, lime zest, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
- For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
- Drizzle it with the dressing and give it a gentle toss. Taste for seasoning and add in if necessary.
- If preferred, add in a few dashes of your favorite hot sauce and serve with tortilla chips.
Video
Notes
- Yields: This recipe makes about 5-6 cups of Cowboy caviar ideal for serving 6 adults as a side dish. The nutritional values below are per serving and does not include the calories coming from (optional) tortilla chips.
- Make ahead: You can make this recipe up to 2 days in advance. If you go in that direction, add the avocado right before serving to avoid browning.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
- If you want to go with more of the traditional Italian salad dressing route instead of the lime dressing I used, feel free to use my Italian salad dressing below:
¼ cups extra virgin olive oil
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1 clove of garlic, minced
1 teaspoon dried basil
1/4 teaspoon dried oregano
¼ teaspoon crushed red pepper (optional)
½ teaspoon Kosher salt (I use Diamond kosher salt)
¼ teaspoon ground black pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in March 2019. It has been updated with some additional information with no changes to the original recipe in July 2025.
A question, what do the asterisks (*) mean on the canned beans in the recipe? To me that suggests a notation is somewhere, but I missed finding one? Looking forward to making this in a few weeks for a gathering. Thanks!
Hello Sue,
I recently updated this recipe with some helpful notes and new photos. The earlier version had some information on the beans (mostly about using organic and no salt added canned beans), but I forgot to remove it in the new updated version. Now, it is removed. It was my bad.
Hope this makes sense.