This easy Cowboy Caviar recipe is the perfect summer appetizer or chip dip! It’s fresh, healthy, takes 10 minutes to make, and is a crowd favorite!

Want to try more tasty dip recipes? I love this Buffalo Chicken Dip, Mango Salsa, or Balsamic Bread Dip!

Cowboy Caviar in a white serving bowl with chips, sliced limes, and a spoon around it.

Why I love this salsa dip:

  • Easy – All you need is one bowl and 10 minutes to make this Texas Caviar recipe.
  • Inexpensive – You really can’t find a better dip to feed a crowd that is as budget friendly as this one.
  • Feeds a Crowd – This makes a big bowl of fresh and delicious dip that should feed up to 15 people! Serve with your favorite chips!

What is Cowboy Caviar?

Cowboy Caviar (or Cowboy Salsa) is a popular chip 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. It is the perfect appetizer for parties, potlucks, or game day!

How to make Cowboy Caviar:

Combine rinsed beans, drained 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 this Texas Caviar recipe with your favorite chips.

A collage showing four process photos of how to make Cowboy Caviar.

Make Ahead Instructions:

To Make Ahead: 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. Store leftover cowboy caviar in the fridge for 2-3 days.

Recipe Variations:

  • Cheese: Try adding your favorite crumbly cheese, like feta or gorgonzola.
  • Beans: Whatever beans you have on hand can be substituted.
  • Veggies: Throw in some diced celery, or shredded carrot.
  • Flavor Twist: For a different flavor, try adding Italian dressing.

More Favorite Appetizers:

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Recipe

Cowboy Caviar in a white serving bowl with chips, sliced limes, and a spoon around it.
Prep 10 mins
Total 10 mins
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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.

Notes

Make Ahead Instructions: 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. Store leftover cowboy caviar in the fridge for 2-3 days.
Variations:
  • Cheese: Try adding your favorite crumbly cheese (like feta or gorgonzola).
  • Beans: Whatever beans you have on hand can be substituted.
  • Veggies: Throw in some diced celery, or shredded carrot.
  • Flavor Twist: For a different flavor, try adding Italian dressing.

Nutrition

Calories: 104kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 268mgPotassium: 354mgFiber: 5gSugar: 3gVitamin A: 358IUVitamin C: 9mgCalcium: 19mgIron: 1mg

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I originally shared this recipe August 2014. Updated June 2019.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Love that cowboy caviar! Actually I really have enjoyed all your recipes and so have my family when Ihave shared them!

  2. 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!

  3. 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!👍

  4. 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😋

  5. “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.!

    1. 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.

    2. 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.

    3. 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.

    1. A few hours ahead would be fine. If overnight, I would cut the avocado fresh before serving. Enjoy!

  6. 5 stars
    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.

    1. 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 🙂

    1. 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!

  7. Loving all of the vibrant colours and fresh flavours going on in this salsa.. definitely need to recreate the recipe!