Last Updated on December 3, 2023
This Cowboy Caviar is simple to make, full of bright beautiful colors with a sweet and tangy flavor.
If you have never heard of cowboy caviar, you might know it as Texas Caviar.
I know it as cowboy caviar, and fell in love with this salad/dip years ago when I tried it at a deli.
The flavor was sweet, it reminded me of A Three Bean Salad that I make, but with a lot more vegetables!
It is full of brightly colored healthy fresh vegetables, beans, and a sweet vinaigrette that compliments everything.
This naturally plant based caviar can be served as a dip, as a condiment for a dish, or enjoyed as a refreshing salad.
And because it is so full of brightly colored vegetables, it is a must have for any holiday gatherings, picnics, or any party!
Ingredients needed for this caviar
- Corn – Fresh corn is the best to use in this caviar, but frozen corn will also work just fine.
- Onion – I used a sweet onion in this salad.
- Garlic – Minced garlic.
- Oil – I like to use avocado oil for this recipe. But you can use a good olive oil.
- Balsamic Vinegar – I love the flavor of balsamic vinegar, it has a sweet fruity flavor balanced with a tangy sour taste.
- Real Maple Syrup – Maple syrup adds the right amount of a smoky caramel sweetness to the caviar.
- Black-eyed Peas – An earthy flavored bean. Don’t let the name fool you, black-eyed peas are actually a bean. The Black-eyed pea can be replaced with a pinto bean if you prefer.
- Black Beans – Black beans are a nutty, slightly sweet, and a earthy flavored bean.
- Tomatoes – I used the roma tomato for this salad. They are a meaty and low moisture tomato, making them perfect for salsas and salads.
- Peppers – There are 2 peppers in this caviar, a sweet red bell pepper and the jalapeno. The jalapeno is optional, but I do recommend adding them for the flavor. I used a canned jalapeno for this recipe.
- Cilantro – Fresh cilantro is a must have for this recipe. I know most do not like cilantro, and I was one of them, but it adds so much flavor to this salad.
- Salt and Pepper – To taste.
How to make this Cowboy Caviar
In a medium sized skillet add enough oil to saute the vegetables.
Dice the onion into small pieces and add to the skillet.
Next, add to the frozen corn to the skillet.
Cook everything at a medium high heat until the vegetables are slightly browned.
Remove the skillet from the heat to cool.
Prepare the Vinaigrette
In a pint canning jar, combine the oil, balsamic vinegar, maple syrup, salt, and pepper.
Cover and shake until emulsified, set aside.
Drain and rinse the beans, add to a large bowl.
Clean and dice the bell pepper and tomato, scooping out the insides of the tomato (save for another recipe, such as How to make a customizable Vegan Chili), add everything to the large bowl.
Add the sauteed vegetables and jalapenos to the large bowl and toss everything together.
Drizzle the vinaigrette over the vegetables and stir to combine.
Cover the bowl and place into the refrigerator for at least 2 hours or longer.
Before serving, clean and dice the fresh cilantro and toss into the caviar.
How to serve this Cowboy Caviar
You can enjoy this “caviar” as a dip for chips or crackers.
Add it on top of a main dish as a condiment.
Or enjoy it on a bed of lettuce as a salad.
Cowboy Caviar
Ingredients
Vinaigrette
- 1/3 Cup Oil I used avocado oil, but a good olive oil will work just as well.
- 2 Tbsp Real Maple Syrup
- 3 Tbsp Balsamic Vinegar
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Caviar
- Oil I used a little avocado oil to saute the vegetables.
- 1 Cup Frozen Corn
- 1 tsp Minced Garlic
- 1 large Sweet Onion
- 1 15oz. Can Black-eyed Peas You can substitute with pinto beans.
- 1 15oz. Can Black Beans
- 1 Red Bell Pepper
- 4 small to medium sized Roma Tomatoes
- 3 tsp Jalapenos I used canned. You can also add more or least to your caviar.
- 1/4 Cup Fresh Cilantro
- Salt and Pepper to taste.
Instructions
- In a medium sized skillet add enough oil to saute the vegetables.
- Dice the onion into small pieces and add to the skillet.
- Next, add to the frozen corn to the skillet.
- Cook everything at a medium high heat until the vegetables are slightly browned.
- Remove the skillet from the heat to cool.
Prepare the Vinaigrette
- In a pint canning jar, combine the oil, balsamic vinegar, maple syrup, salt, and pepper.
- Cover and shake until emulsified, set aside.
- Drain and rinse the beans, add to a large bowl.
- Clean and dice the bell pepper and tomato, scooping out the insides of the tomato (save for another recipe, such as How to make a customizable Vegan Chili), add everything to the large bowl.
- Add the sauteed vegetables and jalapenos to the large bowl and toss everything together.
- Drizzle the vinaigrette over the vegetables and stir to combine.
- Cover the bowl and place into the refrigerator for at least 2 hours or longer.
- Before serving, clean and dice the fresh cilantro and toss into the caviar.
