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Cowboy Caviar

Cowboy Caviar Recipe

Housewives of Frederick County
The perfect combination of black beans, shoepeg corn, black-eyed peas, spring onions, cilantro, and avocado! Heaven on a chip!
Prep Time 30 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 8 people


  • - 1 can black eyed peas, drained and rinsed
  • - 1 can black beans, drained and rinsed
  • - 1 can shoepeg corn, drained and rinsed
  • - 4 to 5 Roma tomatoes, seeds removed and diced
  • - 2 to 3 diced avocados, ripe but still firm
  • - 4 green onions, sliced thin
  • - Approximately 1/2 to 3/4 cup Zesty Italian dressing
  • - 1/2 bunch cilantro, chopped finely
  • - 1 to 2 limes
  • - Ground pepper and salt to taste


  • Drain and rinse the black eyed peas, black beans, and corn. This is very important because if you don't, the dip will look brown and be too liquidy.
  • Add to a large bowl.
  • Add the tomatoes & cilantro.
  • After dicing the avocado and adding to the bowl, squeeze the lemon juice over the avocado. This will keep the avocado from turning brown too quickly.
  • Add the italian dressing and salt & pepper and stir to coat all of the ingredients.
  • Chill in the refrigerator.
  • This is best served the same day as prepared.
  • Serve with tortilla chips.
Keyword appetizer, black beans, black-eyed peas, corn, corn and black bean salad, cowboy caviar, healthy appetizer