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5 from 1 vote

The Best Cowboy Caviar

Super quick and easy to whip up and can be enjoyed as a dip with tortilla chips or could be served as a side dish. With a zesty lime and smoky chipotle dressing, this recipe is perfect for potlucks or BBQ's. This delicious summer appetizer is a real crowd pleaser!
My Notes:
Prep Time15 mins
Total Time15 mins
Meal Type: Appetizer, Salads, Sides, Snacks
Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: Avocado, Beans, bell pepper, Corn, Jalapenos, Tomatoes
Servings: 8 -10 servings
Calories: 279kcal
  • 1 19oz can(s) black beans drained and rinsed
  • 1 19oz can(s) black-eyed peas drained and rinsed
  • 2 - 3 Roma tomatoes chopped
  • 2 avocados chopped
  • 1 1/2 cup(s) frozen corn (it will thaw in the mix)
  • 1 red bell pepper chopped
  • 1 medium red onion chopped
  • 1/2 cup(s) fresh cilantro chopped
  • 1 jalapeño finely minced (optional for spice)
For the chipotle dressing:
  • 3 tablespoon(s) light oil such as vegetable or canola
  • 3 tablespoon(s) lime juice
  • 1 - 2 chipotle pepper in adobo sauce minced
  • 2 clove(s) garlic minced or pressed
  • 2 teaspoon(s) agave
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) smoked paprika
  • Tortilla chips for serving
  • To a large bowl add the black beans, black-eyed peas, tomatoes, corn, bell peppr, onion, cilantro and jalapeno.
  • In a small bowl or measuring cup, whisk together all of the dressing ingredients, the oil, lime juice, chipotle peppers, garlic, agave, salt, and smoked paprika. Pour the dressing over the veggies and toss well. Serve right away with tortilla chips or store in an air-tight container in the fridge for up to 5 days. Toss again just before serving.
Oil-free: to make oil-free sub the oil for aquafaba or vegetable broth.


Beans: I used black beans and black-eyed peas but you could also try subbing pinto beans, kidney beans, or cannellini beans.
Tomatoes: I used Roma tomatoes but you could also sub quartered cherry or grape tomatoes.
Avocado: the lime in the dressing will keep the avocado fresh in the salad, but if you prefer you can omit them or add it right before serving.
Frozen corn: I used frozen corn as I always have a bag in the freezer but you could also sub canned corn. Or use fresh corn on the cob, just cook and slice off the kernels using a sharp knife.
Red Bell Pepper: I used red as it's my fave, but you could also sub orange, yellow, or green bell pepper.
Red onion: is not only pretty but it's super tasty. Sub a sweet white onion or green onions if needed.
Cilantro: omit if you do not like it or try subbing with fresh parsley.
Jalapeno and Chipotle Peppers: this recipe makes a huge salad so even with one jalapeno and two chipotle peppers I do not find it spicy at all. If you do not like spice, feel free to omit them, or start with just one chipotle pepper and add more to taste if needed. On the other hand, if you love spice, feel free to add more!
Serving: 1serving without chips (recipe makes 8 servings) | Calories: 279kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 337mg | Potassium: 682mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan