Instead of using black-eyed peas, the delicious Texas dish known as “cowboy caviar” uses pinto and black beans. Serve as a tasty party snack together with scoop-style tortilla chips.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
Ingredients
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 2 (15 ounce) cans white corn, rinsed and drained
- 1 (4 ounce) can chopped green chiles, undrained
- 1 red bell pepper – cored, seeded and finely chopped
- 1 green bell pepper – cored, seeded and finely chopped
- 1 small red onion, finely chopped
- 1 jalapeno chile pepper, seeded and finely chopped (Optional)
- 1 bunch cilantro leaves, finely chopped
- ½ cup rice vinegar
- ½ cup olive oil
- ⅓ cup white sugar
- ½ teaspoon garlic powder
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Mix together black beans, pinto beans, white corn, green chiles, red and green bell peppers, red onion, jalapeño pepper, and cilantro in a large bowl.
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- Combine rice vinegar, olive oil, sugar, and garlic powder in a pan. Bring to a boil, then remove from heat. Let cool for at least 10 minutes.
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- Pour dressing over bean mixture; toss to coat.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
Reviews
Missing a kick, and no lime juice or tomato’s? Just bland – edible, healthy but definitely incomplete. I added lime juice, tomato’s, fresh corn – but sill just ok. I should have added 2 peppers as mine was a smaller one. My objective is to duplicate Cowboy Caviar that Costco previously sold and no longer carries. I don’t know the brand name and didn’t keep the container.
Fabulous with one small suggestion. I use Trader Joe’s frozen roasted corn. YUMMY
I make this for most family get togethers. We serve it with chips, but some just grab a bowl to eat as a salad. Tasty!
Just made this tonight. Of course I didn’t have some of the ingredients (subbed fresh cut up garlic for garlic powder and mixed it in with the veggies and subbed red wine vinegar for the rice vinegar and I couldn’t find white corn up here in Canada so used peaches and cream corn) and topped it off by being too lazy to cook then cool the dressing – I just mixed it together and then poured over the vegetable mixture and stirred it all . I loved it and my sister said it was better than a similar dip recipe that we got in Arizona. It was so good that she took some home (it makes a whole bunch – I changed bowls while making it) and she planned on eating it as a salad! I definitely like how it tastes light and has no tomatoes in it. Might become my new way of eating veggies
We like this for lunch! A half batch feeds four adults. Frozen corn works great in this too. I much prefer this version to the one that calls for Italian salad dressing.
Cut the recipe in half and had to use yellow corn because I couldn’t find white. It turned up too sweet and I wonder if the conversion tool gave me the right amount of sugar. I added lime juice and more cilantro to balance it. Overall it was good, we ate it with corn chips and the family liked it. I was expecting to like it more based on the reviews.
It was a very easy and tasty recipe that was a great hit!
This is really good and makes a lot, but It will disappear quickly in a gathering. I have used regular rice vinegar and the sweet rice vinegar. They both taste great.
Definitely a delicious crowd pleaser! I made as is besides used a half a jalapeño for a family picnic-was worried it would be too spicy, but next time I’ll add recipe amount. Came home almost empty handed! This does make a lot so I won’t make the full batch again unless it’s for a large picnic again.
The basic ingredients in this recipe are a great starting point. I added avocado, chopped tomatoes, and 1/2 tsp. chili powder. I wasn’t able to find black-eyed peas so I used small garabanzo beans instead. Furthermore, instead of heating the the dressing ingredients, I treated it as a salad dressing and mixed it in a glass jar. This recipe is always a hit.
Excellent. Quick, easy and inexpensive appetizer. Serve with shredded chicken. and salsa for a complete meal!
Delicious with tortilla chips and makes a nice light summer dinner. The dressing was a little sweet for me but it can be changed to anyone’s preference. Thanks!
Delicious! We use this as a dip and a bean salad. I use 2 cans of mixed beans instead the 4 in the recipe. And I hold back some of the oil and sugar.
This recipe is great! I used vidalia onion instead of red onion (red not my favorite), yellow and red pepper (green not my favorite either) and used some sweet hot peppers. The measurements are perfect and plenty of dressing with the amount listed.
Other than halving the recipe I followed the recipe as written. It was a little too sweet for my liking.
made a few changes, but its really about the dressing and personal preference on beans & veggies. I love it! also cut down on the sugar to 1/4 cup
This recipe is great and I get requests for the recipe every time I make it. Like others said, it makes a lot so I cut it in half, and then I cut the oil and cilantro in half again. Perfect!
Super awesome! The family loved it!!!!
Mine did not turn out well at all. I don’t think using the pinto beans instead of black-eyed peas gave it any flavor. It also seemed like there was too much cilantro. I would add lemon juice to brighten the flavors, and use less sugar. It needed salt, and I think a can of drained rotel would be great. This recipe is a good base to start from though. Just taste as you go. Season to taste and make it your own version.
I put the black eye peas back in for the pinto beans. I grew up on black eye peas. This the best recipe I have come across for these peas.
I put the black eye peas back in for the pinto beans. I grew up on black eye peas. This the best recipe I have come across for these peas.