Why You’ll Love Cowboy Caviar Recipe

I like this recipe because it’s vibrant, flexible, and packed with texture. I enjoy how the beans make it hearty, the vegetables keep it crisp, and the lime dressing ties everything together. It’s also a great no-cook option when I want something impressive without turning on the stove.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Caviar
1 15oz can black beans drained and rinsed
1 15oz can kidney beans drained and rinsed
2 cups corn cooked
1 green pepper diced
1 red pepper diced
2 Roma tomatoes diced
1 jalapeno minced
3 green onions finely chopped
½ cup fresh cilantro chopped

Dressing
4 tbsp extra virgin olive oil
2 tbsp lime juice
1 tsp chili powder
1 tsp dried coriander
1 tsp cumin
salt and pepper to taste

Directions

I start by adding all of the caviar ingredients to a large bowl. I make sure everything is evenly chopped so each scoop has a little bit of everything.

In a separate medium bowl, I whisk together the dressing ingredients until they’re well combined.

I pour the dressing over the caviar mixture and gently stir until everything is evenly coated. I serve it cold or at room temperature, depending on my mood.

Servings and Timing

I make this recipe to serve about 8 people. The prep time is around 25 minutes, and since there’s no cooking involved, the total time is also about 25 minutes.

Variations

I sometimes add diced avocado right before serving for extra creaminess. When I want more heat, I include another jalapeño or a pinch of crushed red pepper. I also like swapping in black-eyed peas or pinto beans for a slightly different flavor.

Storage/Reheating

I store leftover cowboy caviar in an airtight container in the refrigerator for up to 3 days. I don’t reheat it, but I do give it a good stir before serving again to redistribute the dressing.

FAQs

Can I make this ahead of time?

I often make it a few hours ahead so the flavors have time to blend.

Does this recipe get watery?

I find it stays fresh if the beans are well drained and the tomatoes aren’t overly juicy.

Can I skip the cilantro?

I leave it out if I’m not in the mood for cilantro, and it still tastes great.

How spicy is this recipe?

I consider it mildly spicy, but I adjust the jalapeño to taste.

Can I use frozen corn?

I use cooked frozen corn often and just let it cool before mixing.

What do I serve this with?

I like serving it with tortilla chips, spooned over grilled chicken, or tucked into tacos.

Can I add protein?

I sometimes add cooked chicken or shrimp to make it more filling.

Is this recipe gluten-free?

I find it naturally gluten-free as written.

Can I use bottled lime juice?

I prefer fresh lime juice, but bottled works if that’s what I have.

Does it need extra seasoning?

I always taste at the end and adjust the salt and pepper if needed.

Conclusion

I think cowboy caviar is one of those recipes that checks all the boxes: easy, flavorful, and versatile. I love how it fits into so many meals and occasions, making it a reliable favorite whenever I need something fresh and satisfying.