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cowboy caviar - stephanie

(2 ratings)
Blue Ribbon Recipe by
Stephanie Dodd
Kansas City, MO

This is the best Cowboy Caviar I have had. The dressing is homemade and makes it so much better than using salad dressing. This recipe can be modified in many ways by adding various vegetables. Enjoy!

Blue Ribbon Recipe

Cowboy caviar is a classic dip that's always crowd-pleasing. In this recipe, the mixture of beans is perfect and provides a texture contrast for the fresh veggies. Celery adds crunch. Onion and jalapenos add a nice little bite. Corn and bell peppers are almost sweet. Everything is tossed in a sweet and tangy dressing that brings the flavors together. We served ours with corn chips, but crackers and tortilla chips also work.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 - 10
prep time 15 Min
method Stove Top

Ingredients For cowboy caviar - stephanie

  • 1 can
    pinto beans, drained (15.5 oz)
  • 1 can
    black beans, drained (15.25 oz)
  • 1 can
    black eyed peas, drained (15.5 oz)
  • 1 can
    Mexicorn, drained (11 oz)
  • 1 1/2 c
    celery, chopped
  • 1 1/2 c
    peppers, diced (green, red or yellow make it colorful)
  • 1/2 jar
    roasted red pepper (12 oz jar, or can use pimientos)
  • 1/2 lg
    onion, chopped
  • 1
    jalapeno pepper, chopped (I use canned jalapenos)
  • cilantro, to taste
  • 1 c
  • 1/2 c
    granulated sugar
  • 1/2 c
    apple cider vinegar

How To Make cowboy caviar - stephanie

  • Mix the oil, sugar, and vinegar together and boil.
    Mix the oil, sugar, and vinegar together and boil. Cool in the refrigerator.
  • Mix together remaining ingredients.
    While the dressing is cooling, in a large bowl, mix together all the other ingredients.
  • Pouring dressing over ingredients.
    Pour the dressing over the vegetable mixture. Cover and chill.
  • 4
    I also have used chopped tomatoes in this and plain corn if I couldn't find Mexicorn. I prefer using the canned jalapenos as they are easier to chop. Add to your taste. I really like cilantro so I put quite a bit in it. This dish is best if refrigerated overnight. Serve with Frito Scoops!

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