Cowboy Caviar

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Super simple! Cowboy Caviar is a different twist to a bean salad. It’s easy to make, colorful and can be enjoyed year ’round. Serve as a side or as a meal. It’s a definite crowd pleaser.

Yield: about 10 cups


  • 1 can black beans, drained and rinsed (540 ml/19 oz)
  • 1 can black eyed peas, drained and rinsed (540 ml/19 oz)
  • 1½ cups frozen corn, thawed
  • 1½ cups chopped fresh tomatoes (Roma or cherry)
  • 1 bell diced, pepper (half green and half red)
  • ½ cup diced, sweet onions
  • 2 green onions, cut diagonally (green and white parts)
  • 2 small ripe diced avocados*
  • ½ cup chopped cilantro, optional
  • Salt to taste


  • 2½ cups Pico De Gallo


  1. With the exception of the avocado, combine all the ingredients together and toss well to combine. Allow to marinate for 15 minutes before serving.
  2. Enjoy as a salad, or serve with Pita Chips.
  3. Keep leftovers in an airtight container in the fridge for 2-3 days.


  • To prevent avocado from turning brown, don’t add it until just before serving.