Cowboy Caviar

This cowboy caviar dip made with beans, tomatoes, corn, bell pepper, and jalapeños with Italian salad dressing comes together in minutes and develops more flavor as it sits in the fridge. Perfect for picnics, parties, or potlucks.

Print Recipe

Prep Time 15

Total Time 35

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 3307.2 kcal

Equipment

1 Large Mixing Bowl
1 Colander
1 Chef's knife
1 Cutting Board
1 Measuring Cups/Spoons

Ingredients

Main

1 15.5 ounce can black beans, drained
1 15.5 ounce can black-eyed peas, drained
1 14.5 ounce can diced tomatoes, drained
2 cups frozen corn kernels thawed
½ medium onion diced
¼ medium green bell pepper finely chopped
½ cup chopped pickled jalapeño peppers
½ teaspoon garlic salt
1 cup Italian salad dressing
¾ cup chopped cilantro

Instructions

Gather all ingredients. Allrecipes/Qi Ai
Mix black beans, black-eyed peas, diced tomatoes, corn, onion, bell pepper, and jalapeño peppers together in a large bowl. Allrecipes/Qi Ai
Season with garlic salt, then pour in Italian salad dressing and add cilantro. Mix until well coated. Allrecipes/Qi Ai
Refrigerate until flavors have melded, at least 20 minutes or up to 3 days, before serving. Allrecipes/Qi Ai

Notes

To elevate this 'caviar,' consider fresh corn blanched briefly or even grilled for a smoky nuance instead of frozen. For the bell pepper and onion, a finer dice ensures better integration of flavors and texture in each bite. The refrigeration step is crucial; it allows the flavors to truly meld. A splash of fresh lime juice can brighten the overall profile, especially if the Italian dressing lacks sufficient acidity. Taste and adjust seasoning before serving; sometimes a pinch more salt or a dash of hot sauce can make a big difference. Ensure all ingredients are well-drained to avoid a watery dip. For presentation, a sprinkle of extra fresh cilantro and perhaps some finely diced red onion on top adds visual appeal.