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Here’s How to Make Cowboy Caviar | Easy Corn & Bean Salsa

Here’s How to Make Cowboy Caviar | Easy Corn & Bean Salsa

Are you looking for a fresh recipe idea that you can serve for any occasion? Cowboy Caviar delivers! It is made with a mix of beans, sweet corn, and crunchy vegetables tossed in a tangy marinade. It can serve as a dip or topping on grilled meat or a side dish. It is a must-make recipe for parties and picnics alike.

A colorful cowboy caviar dip with corn, beans, and fresh veggies served with chips for a party-ready appetizer.

How To Make Cowboy Caviar

Shopping List

  • Apple cider vinegar
  • Vegetable or canola oil
  • Sugar
  • Pinto beans (canned)
  • Black-eyed peas (canned)
  • Sweet white corn (canned)
  • Celery
  • Green bell pepper
  • Onion
  • Ground black or white pepper

About the corn. You can use regular canned sweet corn if you struggle to find sweet white corn. Sometimes people want to substitute white hominy in this recipe but that is not a good substitute here.

A healthy cowboy caviar dip featuring fresh corn, beans, and chopped vegetables served as a game-day snack.

Step-By-Step

First, let’s make the marinade. Add the apple cider vinegar, oil and sugar to a medium saucepan. Heat the mixture over medium heat and stir occasionally. Cook until the sugar completely dissolves. This should take about 2 minutes.

Vibrant corn and bean salsa served as a no-cook, refreshing appetizer or picnic side dish.

Second, drain and rinse the canned ingredients. Pour the ingredients into a large colander and drain the liquids. Then, rinse the ingredients under cold running water and allow them to drain completely.

A colorful cowboy caviar with marinated beans, corn, and vegetables served as a versatile appetizer.

Then, chop the vegetables. Finely chop the celery and bell pepper. We want the pieces to be small and as close to the same size as possible.

Next, combine the ingredients. In a large bowl, add the drained beans and corn. Then, add the chopped vegetables. Use a large wooden spoon to mix carefully. Be careful not to smash the beans, so be gentle.

A vegan-friendly cowboy caviar salsa with a blend of corn, beans, and fresh veggies.

Finally, add the marinade. Pour the cooled vinegar marinade over the bean and vegetable mixture. Stir gently to coat the ingredients thoroughly.

A summer-perfect cowboy caviar salad featuring fresh vegetables, beans, and a tangy dressing.

Last, refrigerate before serving. Cover the bowl with plastic wrap or put in an airtight container. Refrigerate the Cowboy Caviar for at least 1 hour before serving.

Tips and Tricks for Cowboy Caviar

Rinse thoroughly. I want to stress this because we want to rinse off any excess salt from the canned ingredients. Considering that each can is usually salted, we don’t like the dish to be overly salty. 

Chop uniformly. Considering this is often served as a dip or a topping, we want the bite-size pieces to be as uniform as possible. This is partially for presentation but also texture and flavor balance. 

Cool the marinade. We want the marinade to be thoroughly cooled before pouring it over the mixture because it doesn’t make the ingredients soggy. 

Make it ahead of time. If you can, allow this to refrigerate for 24 hours so the flavors have lots of time to meld. 

Extra Flavor Boost. Add fresh cilantro, diced jalapeños, or a splash of lime juice for additional flavor if you like a zesty kick.

Serving Suggestions. While this dish is traditionally served with tortilla chips, you can also use it as a topping for tacos, burrito bowls, or grilled meats.

Storage Tips. Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the marinade.

Texas caviar in a serving bowl, garnished with cilantro and surrounded by tortilla chips.

Cowboy Caviar

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 2 minutes
Total Time: 27 minutes

Cowboy Caviar is a zesty and sweet corn and bean salsa loaded with fresh veggies and marinated in a tangy dressing. Serve it with tortilla chips for an easy appetizer or side dish that’s always a crowd-pleaser.

Ingredients

  • ¾ cup apple cider vinegar
  • ½ cup vegetable or canola oil
  • 1 cup sugar
  • 1 can pinto beans, drained and rinsed
  • 1 can black-eyed peas, drained and rinsed
  • 1 can sweet white corn, drained and rinsed
  • 1 cup celery, finely chopped
  • 1 cup green bell pepper, finely chopped
  • 1 small onion, diced
  • ½ teaspoon ground black or white pepper

Instructions

  1. In a medium saucepan, combine the apple cider vinegar, vegetable oil, and sugar. Bring to a simmer over medium heat and cook until the sugar is dissolved, about 1-2 minutes. Remove from heat and let cool to room temperature.
  2. Drain and rinse the pinto beans, black-eyed peas, and corn under cool water to remove canning liquids.
  3. In a large mixing bowl, combine the beans, peas, and corn with the celery, green bell pepper, and onion. Add ground pepper and stir to combine.
  4. Pour the cooled vinegar mixture over the bean and vegetable mixture and stir well.
  5. Cover and refrigerate for at least 1 hour before serving. Serve with tortilla chips.

Notes

  • Use sweet white corn for the best flavor, but regular canned sweet corn works too.
  • White hominy is not a suitable substitute for sweet corn.
  • Store in an airtight container in the refrigerator for up to 3 days.

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