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5 from 11 votes

Cowboy Caviar

Cowboy caviar recipe is a dip, relish, salad, salad topping, side dish, taco topper, and great on potatoes, tofu scramble, or any dish you love. Oil-free, gluten-free, and delicious, make cowboy caviar to your next BBQ or picnic.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 127kcal


  • 15 ounces black-eyed peas rinsed and drained
  • 15 ounces black beans rinsed and drained (or pinto beans)
  • 4 ears fresh corn or two cups frozen (cooked), or canned corn
  • 1 medium white onion, diced
  • 6 Roma tomatoes diced or ½ pint grape tomatoes, quartered
  • 1 red bell pepper diced
  • 1 jalapeno seeds removed, diced
  • 1 cup cilantro chopped
  • 1 lime juiced and zested + ⅛ cup more lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin


  • In a large bowl, add all ingredients.
  • Stir to combine.
  • Cover and refrigerate until ready to serve.



  • Cowboy caviar gets better as the flavors mix, so leave it covered and refrigerated for at least a few hours.
  • Use lime juice and zest for the maximum flavor. 
  • Add another can of beans of choice for more protein or as an entree salad rather than a side dish. 
  • Use canned or frozen corn if you don't have access to fresh corn on the cob. However, cook frozen corn, and allow it to cool before adding it to the bowl with the other ingredients. 
  • For a sweeter onion presence, use red onion instead of white onion. Green onions also provide a milder flavor. 


Calories: 127kcal | Carbohydrates: 24g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 209mg | Potassium: 431mg | Fiber: 7g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 2mg