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Texas Cowboy Caviar

This Texas Cowboy Caviar hits the spot. You can enjoy it with chips or just have it as a side salad. It is a breeze to prepare and the leftovers are delicious.
Prep Time15 mins
Total Time15 mins
Servings: 12
Calories: 109kcal


The Cowboy Caviar Blend

  • 1 oz 15 oz can organic tribe-blend beans (kidney, pinto, black)
  • 1 bell pepper (I prefer orange or yellow) peeled and chopped
  • 1 cucumber peeled and chopped
  • 3 cup cherry tomatoes sliced
  • 1/2 red onion diced
  • 1 15 oz can organic corn or 2 ears fresh corn boiled and chilled
  • 1 avocado diced
  • 1 cup cilantro diced

The Dressing

  • 2 tbsp extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 lime juiced
  • 1 tbsp chili powder
  • 1 tbsp parsley
  • 1 tbsp cumin
  • 1 tbsp black pepper
  • 3 cloves garlic minced (decrease to 1-2 cloves if you prefer)


  • Prepare the veggies and seasonings and add to a large bowl that has a lid. Mix everything well.
  • In a seperate bowl mix together the ingredients for the dressing. Pour the dressing into the large bowl and combine all ingredients together.
  • Refrigerate at least for a couple hours for the flavors to blend together and enjoy.