This cowboy caviar dip has black-eyed peas, beans, fire roasted corn, and vegetables tossed in a tangy taco dressing. Serve this appetizer with tortilla or corn chips.
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We are making this oh so popular zesty dip Tex-Mex style with a delicious taco seasoning vinaigrette and fire roasted corn. It’s a guaranteed crowd pleaser.
Dips are my favorite appetizers to serve for game days, parties, and holidays. They are so easy to make and can easily feed a crowd. Also a great vegetarian option.
This cold dip can be made ahead or prepped the night before the big day, it takes just 15 minutes to toss together.
Check out these other delicious dips - Buffalo Chicken, Jalapeño Popper Chicken Dip, 2 ingredients White Queso, Nacho Cheese Sauce, and Corn Dip with Cream Cheese.
Ingredients
Canned Beans - Black-eyed and Tri-Color Blend that has pinto, black, and red beans.
Canned Corn- Fire roasted is recommend. Sweet and frozen can be substituted.
Rotel- Mexican style with lime and cilantro is best. You substitute your favorite flavor or fresh chopped tomatoes.
Onion- Freshly chopped Red or Texas sweet onions would be delicious.
Mini Peppers- Sweet colorful red, yellow, and orange.
Jalapeños & Cilantro- Both for heat and flavor, but they can be left out if preferred.
Seasoning- Garlic powder and your favorite taco seasoning blend. It’s the best mixture of spices and flavors.
Salad Oil- Neutral flavor like avocado, sunflower, canola, or grapeseed.
Vinegar- Red wine, apple cider, or white wine.
Honey- For sweetness and to balance out the flavors. Can substitute cane sugar, agave, or maple syrup.
Taco Vinaigrette
A homemade taco seasoned dressing is a must for this delicious bean dip. It has smokey cumin, cayenne, oregano, garlic and onion powder. Mixed with a touch of acidic vinegar and balanced with the sweetness of honey. It’s so good.
If you would prefer a store bought option, Italian Dressing is a popular alternative.
Canned Ingredients Prep
To prevent the dip from being too wet or watery, rinse and drain the beans well. Blot with paper towels, if needed.
Drain the Rotel liquid as well. Too much bean and tomato brine will dilute dressing the flavor.
Mix In’s and Swaps
If you would like to add even more flavor or want to change up a few ingredients, check out these delicious options.
- Chickpeas
- White Beans
- Fresh Tomatoes
- Black Olives
- Avocado - add right before serving. They tend to get brown easily.
- Queso Fresco
- Cotija Cheese
- Feta Cheese
- Sriracha
- Hot Sauce
- Chili Powder
- Canned Green Chillies
- Roasted Red Peppers
- Green Onions
- Parsley
- Chives
- Fresh Lime or Lemon Juice
- Chopped Kale
- Mango
- Pineapple
How To Serve
Savory dips can be served with so many foods. Check out these popular options.
- Tortilla Chips
- Corn Chips
- Pita Chips
- Potato Chips
- Sweet Potato Chips
- Plantain Chips
- Yucca Chips
- Sliced French Bread or Baguettes
- Pretzel Thins
- Crackers
- Bagel Chips
- Top a green salad, lettuce wrap, or fold into a burrito.
- Serve as a side dish with proteins - chicken, pork chops, steak, fish and shrimp.
Leftovers
Store leftovers in an airtight container for up to a 3-4 days in the refrigerator.
Keep in mind as the dip sits or marinates it does tend to develop excess liquid.
Step By Step Instructions and Photos
Make Taco Vinaigrette Dressing
- In a mason jar or salad dressing bottle add oil, vinegar, honey, garlic powder, taco seasoning, salt and pepper.
2. Shake the dressing for about 2 minutes. It should be well mixed and thickened. Keep refrigerated until ready to use.
Make Caviar Dip
- In a large mixing bowl add beans, black-eyed peas, and corn. Make sure they have been rinsed and drained.
- Add rotel into the mixing bowl.
3. Add red onion, mini peppers, cilantro, and jalapeños.
4. Pour the taco vinaigrette.
5. Stir the dip until it is well mixed and evenly coated with the vinaigrette.
6. Store in the fridge, in an airtight container for least an hour before serving.
7. Serve with tortilla and corn chips. Enjoy.
Cowboy Caviar
Equipment
- Large Mixing Bowl with Cover
- Mixing Spoon or Rubber Spatula
- Mason Jar or Salad Dressing Bottle
Ingredients
- 1 15oz can Black-eyed Peas, drained and rinsed
- 1 15oz can Tri-Color Beans, drained and rinsed
- 1 15oz can Fire Roasted Corn, drained and rinsed
- 1 10oz can Rotel Mexican Style, drained
- ½ cup Red Onion, finely chopped
- 1 cup Mini Peppers, chopped
- 2 tablespoon Cilantro, finely chopped
- 2 tablespoon Jalapeños, finely chopped
Taco Vinaigrette Dressing
- ¼ cup Avocado Oil
- 2 tablespoon Red Wine Vinegar
- 2 teaspoon Honey
- 1 teaspoon Garlic Powder
- 1-2 tablespoon Taco Seasoning
- Salt and Pepper
Instructions
Make Taco Vinaigrette Dressing
- In a mason jar or salad dressing bottle add oil, vinegar, honey, garlic powder, taco seasoning, salt and pepper.
- Shake the dressing for about 2 minutes. It should be well mixed and thickened. Keep refrigerated until ready to use.
Make Caviar Dip
- In a large mixing bowl add beans, black-eyed peas, and corn. Make sure they have been rinsed and drained well.
- Add rotel into the mixing bowl. Make sure it has been drained well.
- Add red onion, mini peppers, cilantro, and jalapeños.
- Pour the taco vinaigrette.
- Stir the dip until it is well mixed and evenly coated with the vinaigrette.
- Store in the fridge, in an airtight container for at least an hour before serving.
- Serve with tortilla and corn chips. Enjoy.
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