Texas Caviar {aka Cowboy Caviar}

A fresh bean and corn dip appetizer with a cowboy flair! Texas Caviar {or Cowboy Caviar} is packed with colorful southwestern ingredients in a zesty marinade. Scoop it up with tortilla chips or grab a fork and dig in.

How many recipes can be a dip, a salad and a topping all in one?

This Texas Caviar checks all those boxes and then some.


Texas Caviar or Cowboy Caviar

This dip brings together the perfect combination of fresh, tangy and spicy ingredients. It’s a crowd pleasing appetizer, snack or side dish that you can make ahead of time!

Ingredients for Texas Caviar.

What is Texas Caviar?

Lots of folks have their own variation on Texas Caviar.
Many also know it to be called Cowboy Caviar.
But they all boil down to more or less the same concept. Beans, corn and chopped veggies are tossed with a tangy-sweet dressing. After marinating for a while in the fridge, it’s typically served with chips but it doubles perfectly as a side salad too!

In our version, we use black beans and a mixture of bell peppers, red onion and celery. The apple cider vinegar dressing gets a touch of sweetness from sugar (or your preferred sugar substitute). You can throw in some jalapeño for eat, or not–it’s up to you. Get even more creative and add an avocado, too!

I love the combination of textures in Texas Caviar: tender beans, crisp veggies and the burst of juicy corn. This colorful dip looks as delicious as it tastes, too.

Make this for your next party or get-together and watch how quickly it disappears.

Cilantro or Flat Leaf Parsley?

Have an aversion to cilantro?
I know, to some people it tastes like soap. I’m not one of them, but I have been asked many times if it can be substituted in other recipes, like my Pico de Gallo.
Sure can!
The best substitute would be flat leaf parsley. It doesn’t have a strong taste, but will definitely add a bit of freshness to your recipe.

Pouring the marinade over the ingredients for Texas Caviar.

Can I make it ahead of time?

Texas Caviar tastes best when it’s had at least 24 hours to chill in the fridge. This gives time for all the ingredients to mingle, soaking up the marinade.

While nothing bad will happen to you if you eat this dip right away, it won’t taste as nearly as spectacular. Like many of the best things in life, a perfect Texas Caviar is worth the wait!

How long is it good for?

With all that talk about letting the dip marinate, I recommend eating Texas Caviar within 3-4 days of making it for best results. After 5 days, some ingredients may become mushy and lackluster.

Don’t forget to store it tightly covered and keep it cold when you’re not eating it!

Tortilla scoops filled with an easy and delicious appetizer.

Serving Suggestions for This Bean Salad

I’ve been known to enjoy my Texas Caviar straight from the bowl with a fork or spoon.

For sharing, serve the dip with plenty of tortilla chips or pita chips for scooping. Corn chips are another popular choice.

You can also add a serving of Texas Caviar to a green salad to add heartiness and flavor. Add some grilled chicken and you have a perfect light summer meal.

Need a little freshness and color on your tacos? Texas Caviar to the rescue!

Easy Appetizers

For a great party, the only thing more important than a good guest list is a good spread of appetizers.

I never pass up an opportunity to make this 7-LAYER DIP for my friends. Everyone loves this Slow Cooker Buffalo Chicken Dip too.

Check out these other reader favorite dip and appetizer recipes next:

Take a few minutes today to toss together this colorful, flavorful Cowboy Caviar! By tomorrow night, you’ll be ready to party.

A bowl of corn, diced bell peppers, red onion, beans in a zesty marinade.
Texas Caviar


Texas Caviar / Cowboy Caviar

A fresh bean and corn dip appetizer with a cowboy flair! Texas Caviar {or Cowboy Caviar} is packed with colorful southwestern ingredients in a zesty marinade. Scoop it up with tortilla chips or grab a fork and dig in.
Course Appetizer
Cuisine American
Keyword Cowboy Caviar, Texas Caviar
Prep Time 20 minutes
Refrigeration 1 day
Total Time 1 day 20 minutes
Servings 10 people
Calories 298kcal
Author Lynne Feifer


  • large bowl
  • small saucepan


  • ½ cup vegetable oil
  • ½ cup apple cider vinegar
  • ½ cup sugar can substitute Splenda
  • 1 red pepper diced
  • 1 orange pepper diced
  • 1 yellow pepper diced
  • 1 green pepper diced
  • 1 cup diced red onion
  • 2 stalks celery diced
  • 11 ounces shoe peg corn drained, *see note
  • 15 ounces red beans drained
  • 15 ounces black beans
  • cup chopped fresh cilantro Can substitute flat leaf parsley, if preferred.
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons coriander
  • ¾ teaspoon kosher salt
  • 1-2 jalapeño(s) optional
  • 1 avocado optional


  • In a small saucepan over medium heat, cook the vegetable oil, apple cider vinegar, and sugar, stirring often, until the sugar dissolves – about 5 minutes or so. Remove from heat and allow to cool slightly.
  • Combine the remaining ingredients in a large bowl and toss gently until well mixed.
  • Pour in the oil mixture and mix well.
  • Cover the bowl with tin foil and refrigerate at least 24 hours before serving. Best served with tortilla scoops as chips may easily break.


*Note – yellow or white corn can be substituted, fresh or frozen (just be sure to thaw first and drain). You’ll need 1 ⅓ cups of corn if not using the can of shoe peg corn.


Serving: 1g | Calories: 298kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 187mg | Potassium: 563mg | Fiber: 9g | Sugar: 15g | Vitamin A: 908IU | Vitamin C: 68mg | Calcium: 40mg | Iron: 3mg

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