5/5 - (1 vote)

$5.80 RECIPE / $0.58 SERVING

Cowboy Caviar mixes two types of beans, vivid summer vegetables, and sweet and acidic lime dressing to create a strong and flexible dish that you’ll want to make again and again.

Cowboy Caviar has become a go-to healthy meal prep staple in my kitchen, from party dip to salad topper! Continue reading for more ways to use this fantastic salad/salsa!


Cowboy Caviar
Food: Cowboy Caviar
Source: Dinner, then Dessert

Cowboy Caviar, also known as Mexican Caviar, is a combination of bean salad with fresh salsa. It has black beans and black-eyed peas, as well as a colorful medley of fresh vegetables with a tart lime-balsamic vinaigrette.


Cowboy Caviar keeps exceptionally well in the refrigerator and will be just as wonderful after approximately 4-5 days in the refrigerator, assuming you don’t eat it all in one sitting (which can happen!).

While the vegetables will release some water, the majority of the ingredients are extremely durable. To disseminate the dressing, give the salad a good swirl before serving.

Because of the fresh herbs and veggies, this salad is unlikely to freeze well.


There are far too many ways to eat this salad to name them all, but let’s give it a shot… As a side dish, a thick dip for chips, a taco topper, put into a burrito or as part of a “burrito bowl,” sprinkled over a green salad, scrambled eggs topper, stuffed into a quesadilla with cheese, and so much more.

If you have a favorite way to enjoy your Cowboy Caviar, tell us about it in the comments section below!


One of the best things about this bean salad is how adaptable it is. You can make changes to this recipe to make it your own. Here are a few adjustments and additions that will personalize it:

  • Add avocado for a creamy finish
  • Skip the jalapeño to make it mild, or keep the jalapeño and add a few dashes of hot sauce to make it extra spicy
  • Substitute green onion for the red onion to make the salad milder
  • Add sweet corn for more color and flavor variation
  • Add 1/2 tsp smoked paprika to the dressing for a smokier finish


This meal should not be frozen because it contains several delicate fresh veggies that will become limp and soggy when frozen and reheated. To give the salad its great texture, you want those veggies to be fresh, juicy, and crunchy!


Cowboy Caviar is a colorful blend of beans, vegetables, and a fresh lime-infused sauce that tastes like a cross between a bean salad and fresh salsa.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 10; (1/2 cup each)


  • 1 15oz. can black beans ($0.89 )
  • 1 15oz. can black-eyed peas ($1.09)
  • 1 bell pepper (any color) ($1.50)
  • 2 Roma tomatoes ($0.86)
  • 1 jalapeño ($0.12)
  • 1/4 red onion ($0.20)
  • 1/4 bunch of fresh cilantro ($0.20)


  • 2 Tbsp. olive oil
  • 1 fresh lime (2 Tbsp juice) ($0.33)
  • 1/2 Tbsp. balsamic vinegar ($0.10)
  • 1/2 tsp chili powder* ($0.05)
  • 1 tsp ground cumin ($0.10)
  • 1/2 tsp salt ($0.02)
  • 1/2 tsp sugar ($0.02)


  1. Using a colander, rinse and drain both cans of beans. As you prepare the vegetables, drain any extra water.
  2. The bell pepper, tomatoes, jalapeno, and red onion should all be finely diced. As much as possible, dice the veggies into pieces that are the same size as the beans. Scrape the seeds out of the jalapeno before slicing it for a milder salad. Chop the cilantro finely. In a large bowl, combine the drained beans, bell pepper, tomatoes, jalapeno, onion, and cilantro.
  3. Whisk together the olive oil, 2 tablespoons lime juice, balsamic vinegar, chili powder, cumin, salt, and sugar in a small mixing dish. Pour the dressing over the salad and toss to coat. Serve right away or keep refrigerated until ready to eat.


*This chili powder is made up of a mild mix of chiles and other spices.


  • Calories: 131.14 kcal
  • Carbohydrates: 19.73 g
  • Protein: 6.57 g
  • Fat: 4.53 g
  • Sodium: 342.44 mg
  • Fiber: 6.33 g


Cowboy Caviar
Food: Cowboy Caviar
Source: Dinner, then Dessert
  1. One 15-ounce can of black beans and one 15-ounce can of black-eyed peas should be rinsed and drained in a colander. As you prepare the rest of the vegetables, let the rinse water drain.
  2. 1/4 bunch cilantro, one bell pepper (any color), two Roma tomatoes, one jalapeno, and 1/4 red onion While any color bell pepper can be used, I prefer a yellow or orange bell pepper for its bright color. I used the red onion and cilantro from my earlier in the week Slow Cooker Coconut Curry Lentils.
  3. Bell pepper, tomatoes, jalapeno, and red onion should all be diced finely. The goal is to get the pieces as close to the beans as possible so that the finished product looks like caviar. Cilantro leaves should be roughly chopped. In a large mixing bowl, combine the cooked beans and all of the vegetables.
  4. 2 tbsp olive oil, 2 tbsp lime juice, 1/2 tbsp balsamic vinegar, 1/2 tsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/2 tsp sugar, whisked together in a small basin. Drizzle the salad with the dressing.
  5. In a large mixing bowl, toss the salad with the dressing until it is evenly coated. Serve right away or store in the fridge until ready to eat. This is one of those salads that becomes better with age, so it’s fantastic to eat over a few days!

With tortilla chips, Cowboy Caviar is a terrific snack, or…

It may be used to make a meal, such as this burrito bowl! I made an AMAZING burrito bowl by combining my Cowboy Caviar with leftover rice, rotisserie chicken, and taco sauce.

To add some flavor to grilled chicken or baked fish, spoon some Cowboy Caviar on top. Basically, anything works with this stuff.