Okay, get ready. This recipe isn’t hard—honestly, the hardest part is chopping stuff without whining. Just grab a big bowl. Toss in your beans, corn, diced tomatoes, onion, bell pepper, and jalapeño. Give it a solid mix.
Now, the creamy dressing. Stir together a big scoop of sour cream (or Greek yogurt if you want to feel virtuous), lime juice, olive oil, and a pinch of cumin, chili powder, plus salt and pepper. Pour this glory over your veggie mix. Fold it all together gently so you don’t squash the beans. If you’ve got avocado, wait to stir that in last so it doesn’t turn into mush.
Let it chill in the fridge for at least 30 minutes (seriously, don’t skip this; it gets tastier). Maybe taste it and add more salt or lime. That’s about it. Eat, rave, repeat.
This Cowboy Caviar saved my last potluck. People actually asked for the recipe, which… never happens to me! — Jen T., Phoenix
Is cowboy caviar vegan?
You bet, it can be. If you skip the cheese and use something plant-based like vegan yogurt, you’re good to go. Most of the ingredients are naturally vegan anyway. I’ve brought it to family gatherings with a crowd of picky eaters—including two vegans, a gluten-free cousin, and my skeptical dad. No complaints, not a scrap left. Just watch out if you toss in traditional sour cream or cheese—swap for vegan alternatives. Otherwise, it’s basically the friendliest dish at the table.
How to serve cowboy caviar
I’m gonna be brutally honest: this dish was made for dipping… but don’t stop there. Here’s how I roll:
- Plop it on tortilla chips for the classic snack vibe.
- Scoop some onto grilled chicken or tacos for an easy dinner upgrade.
- Sandwich filler? Yep, works for lunch, too.
- Toss it over greens for a salad that’s actually not sad.
There’s no wrong way to serve it. I’ve even been known to eat it straight out of the bowl (no shame). Crowd pleaser, anytime of year.
Common Questions
Can I make this ahead of time?
Absolutely. It actually tastes better after sitting a bit, so go ahead and prep it the night before.
How long does Cowboy Caviar last in the fridge?
Give it three days—maybe four if you skipped the avocado. Past that, it gets a little sorry-looking.
What should I do if it gets too watery?
Just drain off the extra liquid with a spoon. Sometimes tomatoes and corn let out juice as it sits, but it’s not a dealbreaker.
Can I make it spicy for real?
Oh, yes! Add more jalapeño, or toss in some hot sauce for a real kick.
Is it gluten free?
Yep, as long as you don’t add anything sneaky with gluten, you’re safely in the clear.
Don’t Just Dip… Dive In!
If you’ve made it this far, you have to try making Creamy Cowboy Caviar. It’s silly-easy, crazy delicious, and honestly—it’s the kind of thing people remember. Fussy? Not at all. If you need more inspo, check out this Creamy Cowboy Caviar recipe or peek at this fun Facebook post. Want to go full vegan? This vegan bean salad version with avocado dressing has you totally covered. Get in there, mix things up, and let your own twist shine—you might just create a new classic.
Print
Creamy Cowboy Caviar
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan (if using yogurt alternatives)
Description
A zesty and creamy bean salad perfect for dipping or as a side dish, packed with black beans, corn, and a tangy dressing.
Ingredients
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or canned
- 2 medium tomatoes, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeño, diced
- 1/4 cup fresh cilantro, chopped
- 1 cup sour cream or Greek yogurt
- 1/4 cup olive oil
- Juice of 2 limes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: Avocado, cotija or feta cheese
Instructions
- In a large bowl, combine black beans, corn, diced tomatoes, onion, bell pepper, and jalapeño. Mix well.
- In a separate bowl, stir together sour cream (or Greek yogurt), lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour the dressing over the vegetable mixture and gently fold together to combine.
- If using, stir in avocado last to avoid mushiness.
- Cover and chill in the fridge for at least 30 minutes before serving.
Notes
Best enjoyed fresh, but can be made ahead of time. Serve with tortilla chips, on tacos, or over grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg
Keywords: cowboy caviar, bean salad, snacks, vegan dip, party food
