Cowboy caviar is an easy make ahead snack with black-eyed peas, black beans, bell pepper and jalapeno in a tangy vinaigrette, ready in 15 minutes. That makes it a quick summer appetizer for potluck cookouts or game day parties, since everything goes into one bowl with no cooking.
The step that matters most is dicing every vegetable to the same size, since uniform cuts let you taste each ingredient in every scoop. Tossing the oil, vinegar and Worcestershire straight into the bowl saves a dish and coats the beans and vegetables in one step.
What sets this version apart is the Worcestershire sauce in the dressing, which adds a savory layer that most bean dips leave out. The seasoned salt and cumin round that out with warmth, so the flavor goes deeper than a standard black bean salsa.
Cowboy Caviar
Course: AppetizersCuisine: AmericanDifficulty: Easy8
servings15
minutes140
kcalBlack-eyed peas and black beans are tossed with diced Roma tomatoes, bell pepper, jalapeno, red onion and fresh cilantro. The olive oil, red wine vinegar and Worcestershire dressing adds savory depth, while seasoned salt and cumin bring warmth to every scoop.
Ingredients
1 (15-oz.) can black-eyed peas, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1 1/2 cups diced Roma tomatoes
1 jalapeno pepper, chopped
1 yellow bell pepper, chopped
1/2 cup red onion, chopped
1/4 cup chopped cilantro
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
Tortilla chips, to serve
Directions
- Prep the vegetables:Dice the Roma tomatoes, chop the jalapeno, yellow bell pepper, red onion and cilantro. Keep the pieces roughly the same size for even scooping.
- Combine everything:In a large mixing bowl, add the drained and rinsed black-eyed peas and black beans along with all the chopped vegetables. Pour in the olive oil, red wine vinegar and Worcestershire sauce. Add the seasoned salt, cumin and black pepper.
- Toss and serve: Mix well to combine. Serve immediately with tortilla chips, or refrigerate for a few hours to let the flavors develop.
FAQs
Do you need to cook cowboy caviar before serving?
No cooking is needed, since every ingredient goes into the bowl ready to eat. The canned beans just need draining and rinsing, while the vegetables are chopped fresh. You can serve it right away, though a few hours in the fridge lets the dressing soak into the beans.
Can you use dried beans instead of canned for cowboy caviar?
You can use cooked dried beans, and about one and a half cups of each type equals one drained can. Cook the beans until tender but not mushy, since they need to hold their shape when tossed with the vegetables. Let them cool completely before mixing, because warm beans will wilt the fresh cilantro and onion.
Is cowboy caviar spicy?
The single jalapeno gives a mild kick that most people handle well, though you can remove the seeds and membrane to cut the heat further. Leaving the seeds in makes the dip noticeably hotter, so adjust based on who will be eating it. And the cayenne-free dressing keeps the overall flavor tangy rather than fiery.
What chips go best with cowboy caviar?
Sturdy tortilla chips with a thick cut work best, since the dip has chunky beans and vegetables that need a strong base. Scooping style chips with a curved shape hold more filling in each bite, which makes eating it less messy. And lightly salted chips balance the tangy vinaigrette without adding too much extra sodium.
Can cowboy caviar be served warm?
This dip is meant to be served cold or at room temperature, since the fresh vegetables and cilantro lose their crunch when heated. Warming the beans and dressing on their own is fine, though you should fold in the raw vegetables just before serving. And that keeps the contrast between the warm beans and the cool, crisp toppings intact.
