I went to a BBQ recently and had Cowboy Caviar Bean Dip for the first time and I loved the flavors. I used chips to eat mine but I could see how with some minor changes this could be great on tacos!
So I started experimenting with the original recipe to include ingredients that are more my flavor profile. I recently had the chance to serve my new dish at a party I was hosting and it was a hit with everyone.
You can serve this Caviar Bean Dip with some tortilla chips or just in a bowl with a spoon or fork. Either way, it's delicious! If you like this recipe, I would suggest you also give my Alfresco Bean Salad a try!
Did you know that Cowboy Caviar is more commonly known as Texas Caviar? If you want a little history lesson on this bean dip recipe, I suggest you read this short article.
💭 Ingredient Substitution
If you don't have any white wine vinegar on hand you can substitute for some champagne vinegar, apple cider vinegar or even some lemon juice.
If you prefer your dip with a little more kick, you should try my Spicy Sausage Dip a try. I just can't get enough of that dip! For another great bean recipe like this one, I suggest you try my Delicious Texas Salsa.
🎥 How to cut an Avocado (Video)
📋 Gather your Ingredients
You will need the following ingredients to make this Cowboy Caviar Bean Dip recipe (see recipe card for quantities): Olive Oil, White Sugar, White Wine Vinegar, Chili Powder, Salt, Roma Tomatoes, Black Eyed Peas, Black Beans, Sweet Corn, Red Onion, Green Bell Pepper, Red Bell Pepper, Avocados and Fresh Cilantro.
🥣 How to Make Cowboy Caviar Bean Dip
In a large mixing bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder and salt.
Add the tomatoes, black-eyed peas, black beans, corn, red onions and bell peppers. Stir to combine.
Fold in the fresh cilantro and the chopped avocado.
Chill covered for at least 1 hour before serving.
Cowboy Caviar Bean Dip
- Bowl for Mixing
- ½ Cup Olive Oil
- ¼ Cup White Sugar
- ⅓ Cup White Wine Vinegar
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 1 lbs Roma Tomatoes, seeded & diced
- 15 oz Black Eyed Peas, rinsed & drained
- 15 oz Black Beans, rinsed & drained
- 15 oz Sweet Corn, drained
- 1 Red Onion, chopped
- ½ Cup Green Bell Pepper, diced
- ½ Cup Red Bell Pepper, diced
- 1 Cup Avocado, diced
- 1 Cup Fresh Cilantro, chopped
- In a large mixing bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder and salt.
- Add the tomatoes, black-eyed peas, black beans, corn, red onions and bell peppers. Stir to combine.
- Fold in the fresh cilantro and the chopped avocado.
- Chill covered for at least 1 hour before serving.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.