The Perfect Cowboy Caviar Recipe


This post may contain affiliate links. Please read our disclosure policy.

A delicious dip, appetizer, or topping, Cowboy Caviar is bursting with fresh flavors from the garden. Featuring fresh herbs, tomatoes, bean, corn and more, this easy recipe is a great way to use up leftovers. It makes a popular potluck side dish too!
Cowboy Caviar

Last week I posted pictures of several of the food dishes we ate! One of them was this Cowboy Caviar. I love this stuff and I made it again today. I am a “by-taste” kind of cook, but today I actually measured out the ingredients so I could share the recipe with you. Here’s my version of Cowboy Caviar:

Cowboy Caviar

5 cups diced tomatoes (I like Romas)
1 chopped red onion
4 cloves crushed garlic
3 diced assorted peppers – I used 1 red bell pepper and 2 green (not quite bell – I’m not sure what the heck they are) peppers
1 bunch finely chopped cilantro
2 cups corn
2 cups black beans
1 finely chopped jalapeno pepper (I used the seeds but if you want a milder salsa, remove them first. Also, you might want to wear gloves when you chop spicy peppers so you don’t sting your eyes later…)
1 1/2 – 2 tsp salt
juice from 1 lemon

Mix everything together and let the flavors mingle in the fridge for a couple hours before you eat!I think this would also be quite tasty with one or two diced avocados, but I have not actually tried it with them.

Makes about 12 cups.

Ita-daki-masu as they say in Japan! (Similar to bon app

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. This is how we do it in Texas!! Here is my Texas Longhorn Caviar Recipe… Similar yet very different.
    We make a double batch, and cannot stop eating until it’s gone… ADDICTING!!!

    4 cups cooked black eyed peas (or 2 cans drained and rinsed)
    1 Can Rotel (I know… CANNED. But Rotel is just so good. I have made it without though! Just add extra pepper and tomato)
    5 Roma tomato (seeded and diced)
    6 Scallions thinly sliced
    4 Cloves Garlic minced
    Handful of chopped cilantro (I just use the whole darn bunch! I LOVE cilantro!!)
    1 Jalapeno minced WITH seeds. We think it needs the heat down here!!
    Juice of 1 Lime
    1 Tablespoon Olive Oil
    2 Tsp. Cumin
    Slat and Pepper to taste

    Mix all and let sit at least 30 minutes (good luck holding off a whole 30 minuts!)
    Serve with tortilla chips and enjoy!!