Call it Texas caviar or cowboy caviar, but just don’t ever call it boring! Packed with legumes and tons of fresh veggies, it’s a versatile and affordable classic dish that still supports your nutrition goals. We add a bit of a Mediterranean twist with our recipe, with the addition of cannellini and garbanzo beans, and a oregano lemon vinaigrette.
Doubling as a hearty veggie loaded salad, or a perfect vessel for dipping tortilla chips, cowboy caviar is a classic American dish that most everyone loves. While it does involve some chopping, which can go quicker if you have a veggie chopper, once your ingredients are prepped, it’s a quick and easy road to the finish.
Jump to:
- This Cowboy Caviar Dip is a Cowboy’s Delight!
- What is Cowboy Caviar?
- Easy Cowboy Caviar Recipe Ingredients
- How to Make this Recipe for Cowboy Caviar
- What to Serve With This Ultimate Cowboy Caviar Recipe
- How to Store Leftovers
- free fiber guide!
- Cowboy Caviar Recipe Easy FAQs
- Did you make this recipe?
- Recipe for Cowboy Caviar
This Cowboy Caviar Dip is a Cowboy’s Delight!
- Affordable, easy to source ingredients. Combining a mix of fresh, frozen and canned ingredients, this is a really low cost accessible health food that just about anyone can make!
- Really nutritious, filled with fiber and essential vitamins and minerals, as well as a decent amount of protein!
- Versatile, serving as a dip, salad or side dish and holds up well to leftovers. Unlike other salads that wilt after a few hours, you can enjoy this dish for days when stored in an airtight container in the fridge.
What is Cowboy Caviar?
Cowboy caviar is a fresh mix of colorful veggies and beans, and tossed in a zesty vinaigrette. Originating in Texas during the 1940s by Helen Corbitt, a chef who later worked at the Neiman Marcus Zodiac Room, it is also often called Texas caviar.
The name was a humorous play on the expensive high brow food of caviar, as the dish is really just a medley of very affordable and easy to find ingredients. It is commonly served with tortilla chips but can also be served as a nutritious side dish or salad.
Easy Cowboy Caviar Recipe Ingredients
You will notice that we give a suggested range of ingredient quantities, so you can adapt to your tastes, preferences and of course the size of the veggies you have on hand. Like bell pepper more than cucumber? Use the high and low end suggestions, etc.
- 1.5-2 cups of finely chopped sweet bell peppers, any combo of red, orange and yellow. Depending on the size of the bell peppers, you may be using 2 small or 1.5 medium peppers.
- 2 cans of 14.5 ounce beans, rinsed well and drained. To give this cowboy caviar more of a Mediterranean twist, we used cannellini beans and garbanzo beans, however traditional cowboy caviar is usually made with black beans and black-eyed peas.
- ¾-1 cup frozen sweet corn, thawed.
- ¾-1 cup finely chopped cucumbers, Persian or cocktail cucumbers preferred.
- ½ cup grape tomatoes, cut in half or quartered, depending on their size. Feel free to use another variety of tomatoes, but we prefer grape tomatoes for their smaller size of seeds. They are also less watery than regular tomatoes and even cherry tomatoes.
- ½ cup diced red onions. Use more if you prefer, but we find this to be a good amount to add a bit of bite, but not overwhelm the dip.
- 3 tablespoons each fresh parsley and cilantro, finely chopped.
- ¼ cup crumbled feta cheese.
To make the lemon Oregano vinaigrette
- ¼ cup each fresh squeezed lemon juice and olive oil
- ½ teaspoon kosher salt and ¼ teaspoon black pepper
- ½ teaspoon dried oregano and ⅛-1/4 teaspoon red pepper flakes, depending on how much heat you want to add to the cowboy caviar.
How to Make this Recipe for Cowboy Caviar
Prep Veggies
Prepare all your veggies by dicing them into bite size pieces. Think small enough to fit on a chip, but not small enough to get watery and mushy. Add all veggies to a medium serving bowl.
Rinse and add beans
Thoroughly rinse and drain both cans of beans, and add them to the bowl of veggies, along with the chopped fresh herbs.
Make the lemon vinaigrette
Combine the olive oil, lemon juice, salt, pepper, oregano and red pepper flakes in a glass jar and whisk or shake vigorously, until all ingredients are incorporated.
Add dressing and feta cheese.
Pour the entire bowl of dressing onto the cowboy caviar and then toss well to combine, making sure the beans and veggies are well coated. Then finish by crumbling feta cheese all over. Serve with your favorite tortilla chips.
This recipe makes a large portion of Texas caviar, so it’s perfect for hosting large gatherings. And because the salad holds up really well to dressing, you can continue to enjoy it for several days, making it a great meal prep dish.
Can You Make This Recipe Ahead of Time?
I’d say making this recipe ahead of time is the best way to go! Because it does involve chopping several veggies into bite-size pieces, it’s wise to save yourself some stress and prep in advance.
For best results, assemble the entire salad up to a day in advance, cover and refrigerate and then give it a good toss with the dressing right before serving.
What to Serve With This Ultimate Cowboy Caviar Recipe
- As a dip: Hearty tortilla chips is the most popular way to serve cowboy caviar, but because of the mediterranean twist, you can also serve with pita chips!
- As a side dish: Serve alongside grilled chicken or steaks, with burgers or sliders, and alongside tacos, taquitos or quesadillas.
- Topping: Spoon it over grilled salmon or chicken, on avocado toast, tossed in a salad, or heaped on baked potatoes.
- Turn it into a meal: Add grilled shrimp, shredded chicken or canned tuna for a protein packed main salad. Or serve it in a wrap along with some grilled chicken or turkey slices.
How to Store Leftovers
Cover serving dish in tightly wrapped plastic wrap, or store in an airtight container in the fridge for 3-4 days. When ready to enjoy, give the salad a big toss and enjoy. Add more salt and pepper, as well as some additional lemon juice if the dish needs a bit of a flavor refresh.
Can You Freeze Cowboy Caviar?
We absolutely do not recommend freezing the cowboy caviar with dressing, however if you wish to freeze just the veggies and beans, you can definitely do so!
Pat all the veggies dry as best as possible, and store in a freezer safe bag or container for up to 3 months. When ready to use, simply thaw overnight in the fridge or on the counter for a few hours. The cucumber may be the only veggie that tastes a little less fresh, but overall the dish should freeze well. When ready to serve, just toss in the vinaigrette and enjoy!
free fiber guide!
Interested in learning more about adding foods to help you meet your daily fiber goal? Get my free guide!
Cowboy Caviar Recipe Easy FAQs
Yes, this dish is so healthy! It is packed with essential vitamins and minerals such as Vitamin C, A and K, B Vitamins, folate, magnesium, zinc and iron. It also has a ton of fiber, thanks to the veggies and legumes.
Originating in Texas during the 1940s by Helen Corbitt, a chef who later worked at the Neiman Marcus Zodiac Room, it is also often called Texas caviar. It’s name is a fun play on words since it’s a very affordable dish compared to actual caviar.
Yes, they are one in the same! Since it’s a famous TexMex dish that originated in Texas, the dish is often called Texas caviar.
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Recipe for Cowboy Caviar
Ingredients
- 1.5 cups Sweet bell peppers chopped into bite size pieces
- cup Corn frozen, thawed
- ¾ cup Cucumber chopped into bite size pieces
- ½ cup Grape tomatoes halved or quartered
- ½ cup Red onions diced
- 14.5 ounces Cannellini beans rinsed and drained
- 14.5 ounces Garbanzo beans rinsed and drained
- 3 tablespoon Parsley finely chopped
- 3 tablespoon Cilantro finely chopped
- ¼ cup Feta crumbled
For the Lemon Oregano Vinaigrette
- ¼ cup Lemon juice
- ¼ cup Olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ½ teaspoon Dried oregano
- ⅛ teaspoon Red pepper flakes may use more if want spicier
Instructions
- Prep all the veggies and herbs, and rinse and drain the beans.
- Add bell peppers, corn, cucumber, tomatoes and onions in a serving bowl.1.5 cups Sweet bell peppers, cup Corn, ¾ cup Cucumber, ½ cup Red onions, ½ cup Grape tomatoes
- Add in both cans of beans and the fresh herbs.14.5 ounces Cannellini beans, 14.5 ounces Garbanzo beans, 3 tablespoon Parsley, 3 tablespoon Cilantro
- Mix the vinaigrette ingredients together and vigorously whisk till well combined.¼ cup Lemon juice, ¼ cup Olive oil, ½ teaspoon Kosher salt, ¼ teaspoon Black pepper, ½ teaspoon Dried oregano, ⅛ teaspoon Red pepper flakes
- Pour the dressing all over the veggie and bean mix, and toss together till well combined and all ingredients are well coated with the dressing. Taste, and season with additional salt and pepper if needed. Top with the crumbled feta and serve.¼ cup Feta
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