Cowboy Caviar with Avocado is a delicious dip featuring three kinds of beans, colorful veggies, and a tangy Italian dressing. Whether you serve it with tortilla chips or eat it on its own, it’s a flavorful dish you can’t get enough of!
Whether you call it a dip, salsa, or salad, one thing is true:
This recipe for cowboy caviar with avocado is absolutely delicious!
This recipe works because it’s:
- Perfect for a crowd. This recipe makes a big batch of dip that will serve 10+ people.
- Full of color. You’ll get almost every color of the rainbow with this bean salsa.
- Great on its own or with chips. Cowboy caviar is traditionally served with chips, but you can also eat it on it’s own for a fresh and healthy lunch.
- Not too spicy. The mild flavor is perfect for kids and you can easily make a spicy version by splitting the dip in half.
- Better on the second day! After sitting in the refrigerator overnight, the flavors in this dip really pop.
DRAIN and rinse 1 (15.5 ounce) can of red beans, 1 (15.5 ounce) can of black beans, 1 (15.5 ounce) can of black eyed peas, and 1 (15.5 ounce) can of corn and add them to a large mixing bowl.
ADD 2 finely chopped avocados, 1 cup quartered cherry or grape tomatoes, 1/4 cup chopped red onion, and 1/2 cup of cilantro leaves to the bowl.
MIX 1 (0.6 ounce) packet of Italian salad dressing with 1/4 cup vinegar, 3 tablespoons of water, and 1/2 cup vegetable oil until combined.
POUR the dressing over the dip and mix well. Serve immediately.
Recipe Tips and Substitutions
I could not find red beans or black eyed peas at my local grocery store, but I found them at Walmart. If you find yourself in the same boat, check your nearest Walmart!
You can adjust the cilantro and red onion based on your personal preferences.
If you want to prep the dip a few hours before you’ll be serving it, keep the avocado out and add it just before eating.
Try these delicious cowboy caviar variations:
- Make it sweet by adding in diced mango or pineapple
- Add some cotijo cheese
- Make it spicy with some chopped jalapeno and hot sauce
- Substitute pinto beans for the black beans, red beans, or black eyed peas
Make this a main dish by:
- Adding in a cup of cooked quinoa
- Serving it in taco shells with some cheese or slaw on top
- Adding shredded chicken and bowtie pasta
- Stirring in some cooled crumbled bacon or ground beef
More Like This
Looking for more dishes great for a potluck? You’ll love these!
- Cilantro Chickpea Salad with Avocado and Feta
- Spinach Strawberry Salad with Almonds
- Chicken Caesar Salad with Pasta
- Tuna Rotini Pasta Salad
- Tri Color Pasta Salad with Italian Dressing
This bean salsa was given the name Cowboy caviar or “Texas caviar” as a funny comparison to the real caviar, which is an expensive hors d’oeuvre. Cowboy caviar is neither expensive, nor is it very fancy, but it tastes much better than caviar in my opinion!
The dip was created in Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas.
Cowboy Caviar will last for 3-4 days in an air tight container in the refrigerator.
If you want it to last even longer, keep the avocado out and add it in as you eat it throughout the week.
You can, but it won’t freeze well. The fresh tomatoes and avocados will break down and become mushy after being frozen.
If you don’t want to make the full recipe and have it go to waste, just cut the ingredient amounts in half and you could even use bottled Italian dressing to save from wasting half of the homemade dressing.
I hope your family loves this recipe for cowboy caviar with avocado! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Cowboy Caviar with Avocado
- 15.5 ounces canned red beans
- 15.5 ounces canned black beans
- 15.5 ounces canned black eyed peas
- 15.5 ounces canned corn
- 2 avocados, finely chopped
- 1 cup quartered cherry tomatoes, or grape tomatoes
- 1/4 cup chopped red onion
- 1/2 cup cilantro leaves
- .6 ounces dry Italian salad dressing, 1 packet
- 1/4 cup vinegar
- 3 tablespoons water
- 1/2 cup vegetable oil
- Drain and rinse red beans, black beans, black eyed peas, and corn and add them to a large mixing bowl.
- Add the avocados, tomatoes, red onion, and cilantro leaves to the bowl.
- Mix dry Italian salad dressing with vinegar, water, and vegetable oil until combined.
- Pour the dressing over the dip and mix well. Serve immediately.