I can’t think of a more delicious and summer appetizer than Cowboy Caviar! This simple chip dip is always a party favorite and besides being so easy to make, I especially love how fresh and healthy it is.
Cowboy caviar (or cowboy salsa as we called it growing up) is one of my family’s favorite appetizer and side dishes. It’s so easy to throw together for a party or potluck. If you are looking for more easy potluck dishes, you may like this 5-Minute Homemade Salsa, tomato cucumber salad, or cheesy bean dip!
Cowboy Caviar
My family always called this recipe Cowboy Salsa, but I’ve since learned that most people recognize it as Cowboy Caviar! No matter what you call it, I think we can all agree that it’s DELICIOUS, and just about the easiest recipe to throw together. It’s also inexpensive and feeds a crowd, so I consider it a win all around!
What is Cowboy Caviar?
Cowboy caviar is a popular chips dip that originated out of Texas. It’s also sometimes called Texas caviar and it’s made with simple healthy ingredients including beans, corn, bell pepper, avocado, and tomato.
Can you make Cowboy Caviar ahead of time?
You can make cowboy caviar ahead of time and I’ve found that it’s best to prepare all of the ingredients and store them separately (leaving the avocado unpeeled). Then, when you are ready to serve the cowboy caviar, combine all the ingredients in a bowl and add the fresh avocado.
How to make Cowboy Caviar:
- Combine: beans, corn, tomatoes, and onion in a bowl.
- Fold in: avocado and cilantro. Add lime juice and a pinch of salt and stir to combine.
- Serve with your favorite chips.
- Cowboy caviar will last in the fridge for 2-3 days.
Additional variations to Cowboy Caviar:
This is a very forgiving recipe. Feel free to add some of your favorite ingredients including:
- crumble cheese (like feta or gorgonzola)
- different types of beans
- celery
- shredded carrot
- Italian dressing
Consider trying these popular party side dishes:
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Cowboy Salsa
Ingredients
- 15 ounce can black beans , drained and rinsed
- 1 can pinto beans , (or 2 cans if you want more bean), drained and rinsed
- 15 ounce can corn , drained
- 6-8 Roma tomatoes , diced
- 1/2 large sweet onion , diced
- 2 avocados , peeled, seeded and diced
- 1 bunch fresh cilantro , finely chopped
- juice of 3 limes
- sea salt , to taste
Instructions
- In a large bowl combine beans, corn, tomatoes, and onion.
- Fold in avocados and cilantro.
- Squeeze lime juice into the bowl and add a pinch of sea salt.
- Stir to combine. Add more sea salt, to taste.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe August 2014. Updated June 2019.
Thalia @ butter and brioche says
Loving all of the vibrant colours and fresh flavours going on in this salsa.. definitely need to recreate the recipe!
Jasmine says
This looks great, but I’m actually allergic to avocado. Any substitute ideas?
Lauren Allen says
Hi Jasmine, I’m honestly not sure what would be a good substitute…I would just leave it out, and maybe add some extra tomatoes. It will still be delicious!
Elaine says
Lots of chopping – and well worth it! Always a hit!
Jessica says
I have made this three times in 1 month for family gatherings and parties. Major hit, and so flavorful. I chopped a few jalapenos for those spicy lovers to add to their own dish . I love that it’s fat free! Don’t be afraid of the cilantro; itmakes the dish. I used 2 cans of pintos, a big bunch of cilantro, and a tad bit more onion. Enjoy. Get a good tortilla chip brand because this salsa is worth it.
Lauren Allen says
I’m so so happy you’ve enjoyed it–it’s one of my go-to’s for parties and potlucks. Always a hit! Thanks so much for commenting 🙂
DOMENICA LABRANT LESCHUK says
Can I make this ahead to bring to a party? Will the avocados hold up?
Lauren Allen says
A few hours ahead would be fine. If overnight, I would cut the avocado fresh before serving. Enjoy!
keith strand says
“COWBOY SALSA”
What kind of people put this recipe together? LOL
It called for “2 avocados , peeled, seeded and diced”. Why not just say: “”2 avocados diced”” Who in the world eats the skin & SEED of an avocado? We don’t want people dicing the skin & seed of any avocado and try eating it.!
Lauren Allen says
I put this recipe together, seeing as it is my website 😉 . You’re welcome to create your own recipe website and write as many recipes as you’d like, just as you’d have them written.
Becca says
I love this website and her recipes, and actually appreciate she doesn’t assume people know each detail of cooking-whether or not you think it’s obvious isn’t the point, respectfully.
Megan says
Please don’t assume everyone knows everything about cooking. You know what they say about assuming anyways. I am a new,young(er?) mom and I hadn’t used an avocado ever before up until maybe 2 months ago. Call me what you may, I need instructions spelled out from a-z otherwise I would not have a clue how to do much AT ALL. (and I am sure there are others out there just starting their cooking journey!) So,thank you for writing your recipes this way. It’s very helpful! And I can not wait to try this,it looks delicious.
Denise says
I totally hate cilantro. What can I use instead ?
Lauren Allen says
I would just leave it out! 🙂
Martha says
I LOVE your Mexican recipes! I want to go a wee bit further and not use canned beans- cook the dry beans but I have no idea how to go about that, to get a nice firm bean that we could use in this recipe. Perhaps you could give us a bean primer? It seems I cook them to long. They’re good refried but not firm enough to replace the canned ones. Would love a lesson on beans😋
Missy Richard says
White sweet corn on the cob was on sale, so as a variation, I roasted 3 ears of corn, cut off the kernals and WOW! Another deminson to the taste and texture. Hit with my family. Really enjoyed, so easy to prep. Yum!👍
Michelle says
I see it says serves 15 people and gives nutrition info, but what is the serving size for the nutrition info? 1 tbsp? 1 cup? Etc. Thanks!