Cowboy Caviar

Cowboy Caviar

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Sue Huhn


A friend brought this to a party, very tasty.
The jalapeno and cilantro are optional, if you like it hot use them.
I use the scoop tortilla chips.


☆☆☆☆☆ 0 votes

30 Min
5 Hr 10 Min
No-Cook or Other


  • 3
    ears of corn
  • 1
    green pepper
  • 1
    red bell peppers
  • 1
    jalapeno, (optional)
  • 1
    med shallot
  • 1 can(s)
    black beans
  • 1 can(s)
    black eyed peas
  • 1/2 c
    cilantro, fresh (optional)
  • 1/2 c
    olive oil
  • 1/4 c
    lime juice
  • 2
  • 2 tsp
  • 2 tsp
  • 1/4 tsp
    cayenne pepper
  • 1 bag(s)
    tortilla chips

How to Make Cowboy Caviar


  1. Remove kernels from corn
  2. Dice all of the peppers and shallot.
    De-seed the jalapeno before dicing if you are using one.
    Note: instead of a single red pepper, buy the variety colors of mini peppers-yellow, orange and red
  3. Drain and rinse the black beans and black eyed peas.
  4. Chop cilantro if using it.
  5. Combine all ingredients ( except avocados) and mix well.
  6. Cover and chill for at least a few hours or overnight.
  7. Dice and add avocados shortly before serving.
  8. Serve with tortilla chips.

Printable Recipe Card

About Cowboy Caviar

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy Healthy

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