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+ servings
Cowboy Caviar title image


This spicy, chunky salad is full of great flavors, textures and colors. It's a perfect side dish or appetizer. Three levels of ‘heat’ are included to pick from to make the recipe perfect for your spiciness preference.
Course Appetizer, Salad
Cuisine American
Prep Time 15 minutes
Chilling Time (optional) 1 hour
Total Time 1 hour 15 minutes
Servings 12 1/2-cup servings (6 cups total yeild)
Calories 71kcal
Author Toni Dash


  • 1 15-ounce can Black beans drained and rinsed
  • 1 15-ounce can Black Eyed Peas drained and rinsed
  • 3/4 cup Bell Pepper (any color) chopped
  • 1 1/2 cups fresh Corn Kernels canned (drained) or frozen/thawed corn may be substituted
  • 1 1/2 cups ripe Tomatoes seeded and chopped
  • 1/2 cup Red Onion diced
  • 1/3 cup fresh Cilantro chopped
  • 1 4-5 inch long Jalapeno Pepper seeded and diced


  • 2 tablespoons apple cider vinegar
  • 1/4 cup Olive Oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon chili pepper or cayenne pepper (spicier)
  • 1 tablespoon freshly squeezed Lime Juice
  • pinch Salt and pepper to taste


  • Combine all the main (non dressing) ingredients in a large mixing or serving bowl. Stir to fully combine.
  • Combine the dressing ingredients in a small bowl; whisk to combine.
  • Pour the dressing evenly over the cowboy caviar; stir to coat.
  • May be served immediately. For best results cover and chill for at least an hour before serving as a side dish, relish or as an appetizer to dip with chips.


If serving as an appetizer with tortilla chips you will not need extra sald.
If serving as a relish or side dish, salt and pepper to taste after chilling.


Calories: 71kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 17mg | Calcium: 3mg | Iron: 1mg