Cowboy Caviar

My four sisters and I love to cook, bake, and create. We all have many many great recipes, and four years ago we decided to consolidate them into one cookbook. Every Christmas we exchange recipes and put them into our growing collection of family recipes we call The Vault: Secret Family Recipes.

The first year we exchanged recipes for The Vault, one of the recipes we all insisted be included was Cowboy Caviar, a sweet/spicy/seductive black bean salsa that has become a favorite appetizer at any gathering. The sister who is the source of the recipe is a cowgirl who owns a horse ranch, and an amazing cook.

Cowboy Caviar is one of my most requested recipes. Seriously, everyone loves it and craves it. Whenever we have a gathering or go to one, someone says, "Are you making Cowboy Caviar?"

Cowboy Caviar is usually scooped (more like devoured) with tortilla chips, but can be used in so many other ways. It is a great topping for burgers and tacos, and a very tasty nutritious addition to quinoa, rice, or green salad. Try it. It will become one of your favorites too. 

Cowboy Caviar

2 cans black beans, drained well
1 can corn, drained well
1 cup diced celery
1 bell pepper diced
1 medium onion diced
1/2 cup chopped cilantro
1 large avocado diced - (or 2 if you really like avocados) (or 3)
2 jalapeno peppers, chopped

1/4 cup fresh lime juice (usually one lime)
1/4 cup canola oil
2 tbsp brown sugar (or agave nectar)
1 tsp Dijon mustard
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp ground cumin
2-3 cloves chopped garlic

Mix together first eight ingredients. Whisk dressing ingredients together, stir into bean mixture. Cover and refrigerate for at least two hours for flavors to merge, then stir before serving. Serve with tortilla chips.


  1. Now I remember what I was trying to think of for the perfect summer yum. This!!!!

  2. I eat it as a salad!


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