Cowboy Caviar

Cowboy Caviar

134 Reviews 11 Pics
  • Prep

    20 m
  • Ready In

    40 m
Pam Anderson
Recipe by  Pam Anderson

“Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.”

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Adjust Servings

Original recipe yields 8 servings



  1. Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

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Reviews (134)

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If you are fan of *bright* flavors like cilantro, drop the black eyed peas and use fresh de-seeded jalapenos. I also recommend rinsing any beans before using them for a purer flavor and less sodium. Also, Trader Joe's sells a frozen corn that is "fire-roasted." the kernels are big and striped with the roastedness. Works great in a dish like this.



This is great! I added a diced avocado and left out the black-eyed peas, but threw in some extra black beans. Delicious - and a real hit at every party!



I've made this several times and EVERYONE asks for the recipe. I use green onions instead of white and I omit the bell pepper (because I don't like it.) Also Wishbone Robusto makes a great choice for teh sald dressing. A few of the other reviewers commented on it being to watery... I have found that the longer it sets the more liquid is absorbed. Tastes great with Frito Scoops!

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Amount Per Serving (8 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 32.3 g
  • 10%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1255 mg
  • 50%

Based on a 2,000 calorie diet



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Texas Caviar I


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Texas Caviar Wisconsin-Style