Cowboy Caviar Dip
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
An easy crowd pleasing dip that is easily made a day in advance!
  • Ingredients
  • ½ c olive oil
  • ¼ c sugar
  • ½ c white wine vinegar
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 (15 oz) can black beans
  • 1 (15 oz) can black-eyed peas
  • 1 (15 oz) can sweet yellow corn
  • 4-5 Roma tomatoes
  • 1 small red onion (see notes)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 bunch cilantro
  • 2 large bags tortilla chips, for serving
  1. In a large bowl, combine olive oil, sugar, white wine vinegar, chili powder, and salt. Whisk well to combine. Set aside.
  2. Open, drain, and rinse the black beans, black-eyed peas, and corn. Leave to dry in a colander while you dice the vegetables.
  3. Dice tomatoes, red onion, bell peppers, and cilantro into small chunks.
  4. Add vegetables, beans, and corn to the bowl with the dressing and stir well to combine. Cover and refrigerate for at least one hour before serving.
  5. Recipe Notes
  6. Red onions can be very strong, this is why I recommend using a small red onion or even half of a medium onion so that the flavor does not overpower the rest of the dish. Feel free to substitute a Vidalia or another sweet onion if red onion is too powerful for your palate.
You may notice there is excess liquid after the dip has set for several hours. Feel free to retain this or drain some of it off as necessary. It is a combination of the dressing and residual juices from the tomatoes and bell peppers. I normally only drain mine if the dip is getting low and the liquid level is too high to see what’s left in the bowl!
Recipe by hOhm Cooking at