A vibrant medley of tomatoes, garlic, avocado, corn, green onion, and black eyed peas plus a zippy dressing give this cowboy caviar crave-worthy southwestern flair. Plus, it comes together in a snap!

Close up photo of a bowl of Cowboy Caviar with two tortilla chips in it

Why this recipe works

Like with most dip, salsa, or spread, cowboy caviar has several adapted versions. The recipe has been changed slightly over the years to suit peoples’ tastes and even to conform to the fresh produce available in certain regions. But the main component that remains steady in cowboy caviar is black eyed peas.

Toss the black eyed peas with tomatoes, corn, green onion, and avocado and you’ll be lucky to have leftovers once everyone’s had their share. I’ve been making this dip since 2014 and it’s always first to fly off the appetizer table! It’s simple, fresh, and colorful. You can’t go wrong.

Bowl of Cowboy Caviar with a spoon in it

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEANS – Black eyed peas are a must for cowboy caviar. Be sure to drain and rinse the beans before incorporating. Draining the beans will reduce your sodium intake as well.

VEGGIES – Roma tomatoes, garlic, avocado, green onion, and corn are the other main components of this cowboy caviar recipe. It’s reminiscent of corn salsa, with the addition of beans.

VARIATIONS – Feel free to make it your own:

Add black beans – swap in half black beans for half the black-eyed peas (drain and rinse first)
Make it spicy – stir in diced jalapeño
Add crunch and color – bell pepper and red or yellow onion
Make it creamy/salty – crumbled feta or cotija

How to Make Cowboy Caviar

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

In a large bowl, whisk together the garlic, vinegar, oil, hot sauce, and pepper.
Add avocado and turn to coat. Add remaining ingredients and stir to mix well.
Chill, covered, for 2 hours to allow flavors to meld. Serve with tortilla chips.

Frequently Asked Questions & Expert Tips

Can you make cowboy caviar ahead of time?

Yes, absolutely. This dip is even better when made ahead of time so all the flavors have time to mingle. You can prepare the dip (hold off on the avocado) then store it in an air-tight container kept in the fridge a day in advance. When ready to serve, add the avocado and give it a good mix to redistribute the dressing.

How long does cowboy caviar last?

Store leftover cowboy caviar in an air-tight container kept in the refrigerator for up to 4 days.

What is cowboy caviar?

I read a story that cowboy caviar was developed by Chef Helen Corbitt, who was asked to create a dish using black eyed peas. The problem? She hated black-eyed peas. She settled on pickling them and creating a scoopable appetizer type dish, similar to a bean salad, but great for digging in with chips. Is that story true? Probably. But I don’t know for sure. What I do know is that it has become a popular appetizer for all kinds of holidays, potlucks, and parties. It gets its name from being a spin-off of real caviar. A cowboy can certainly cover the bill on this version thanks to its affordability.

Can you make cowboy caviar without beans?

Black-eyed peas are really the heart of cowboy caviar, they’re what makes it cowboy caviar rather than salsa. If you want a lighter, bean-free version, leave them out and lean on the corn, tomato, avocado, and green onion instead. The dressing stays exactly the same.

What do you serve with cowboy caviar?

Serve cowboy caviar at your next party or potluck with tortilla chips for dipping. It’s also delicious scooped into lettuce wraps or spooned over nachos!

What do you do with leftover cowboy caviar?

In addition to being a great chip dip, it can also be used as a salad-type side or as a topping for eggs, potatoes, or tacos.

Final Note

This dip is best when chilled for around 2 hours to allow the dressing to soak into the ingredients, however, there’s no harm in digging in right away if you’re short on time.

More Dip and Salsa Recipes

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This recipe originally appeared here on March 15, 2014 and has since been updated with new photos and expert tips.