cowboy caviar

Cowboy Caviar Recipe: Easy, Addictive, Beautiful & The Hit of Our Family Weekend

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Cowboy Caviar Recipe: Easy, Addictive, Beautiful & The Hit of Our Family Weekend

I’ve cooked for a lot of gatherings, but every so often there’s a dish that completely steals the spotlight. This summer, it was Cowboy Caviar. My out-of-town family came to visit, and between all the grilling, chilling, and catching up, this bowl of colourful, fresh goodness became the snack table celebrity.   I described it as part Pico de Gallo & part Bean Salad, but with good quality Tortilla chips to serve with, it was a huge hit.  My 20 year old nephew said it was the best thing all weekend!

The History of Cowboy Caviar

Despite the name, there’s not a single fish egg in sight.  Cowboy Caviar (also called Texas Caviar) was created in the 1940s by Helen Corbitt, a Texas chef who was challenged to make a dish using humble black-eyed peas. She dressed them up with peppers, onions, and a tangy vinaigrette, serving them cold. The dish became a Southern staple, beloved for its fresh flavour, satisfying texture, and versatility.

Over the years, Cowboy Caviar has gone from potluck side to TikTok sensation, and for good reason. It’s easy to make, bursting with colour and crunch, and perfect for scooping up with tortilla chips.

My Twist on the Classic Cowboy Caviar Recipe

I stayed true to the spirit of the original but added our signature Culinary Studio kitchen tips:

1.  Taming the Onions

Our tried-and-true technique for mellowing raw onions is simple: soak diced red onion in lime juice for about 10 minutes before adding it to the salad. It transforms the onion’s bite into something tangy, bright, and perfectly balanced.

2.  Using Local Corn

Instead of canned corn, I used fresh Ontario corn. I cut the kernels straight from the cob for a crisp, juicy sweetness you just can’t get from a tin. This simple swap made every bite pop with flavour.  If it’s the best corn you’ve ever had, you won’t even need to cook it.  Just cut it off the cob and add it in.

3.  Black-Eyed Peas for Mildness

We love the mild, earthy flavour of black-eyed peas in this recipe. Despite their name, they blend in visually with the beans, letting the peppers, corn, and tomatoes provide the colour.

4.  Mise en Place!

Having everything chopped and ready to go (mise en place) makes for a super easy dish to bring together!

cowboy caviar mise en place in individual bowls

Cook With Us!

Like this recipe?  You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!

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William Natter
14:37 30 Apr 25
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂
James Blashill
12:54 29 Apr 25
I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!
ABM Janzen
12:00 26 Apr 25
Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!
lori letts
16:52 22 Apr 25
I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂

I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
Kat Garrod
15:06 12 Apr 25
I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.
Cyn Vavasour
17:52 07 Apr 25
It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
Donna Turner
20:41 06 Mar 25
Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.
Linda Brodrecht
01:22 17 Feb 25
My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!
Jeff Eitel
00:48 31 Jan 25
Lots of fun and food turned out great.
John H
21:46 30 Jan 25
I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.
R S
23:12 27 Jan 25
I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.
Bruce White
01:16 24 Jan 25
We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality meals
Iain Peck
00:46 25 Nov 24
The Culinary Studio is an wonderful online chef duo!

You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!

The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!

Several recipes from the Culinary Studio are in our regular rotation!

Excited to keep cooking with you Kirstie and Jody!
Liana Kinzie
03:10 20 Nov 24
Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.

I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
B Ellert
02:13 20 Nov 24
To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂

  • Author: Culinary Studio

Ingredients

Units Scale
  • Juice of 2 limes
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1/4 cup olive oil
  • Salt & pepper to taste
  • 1 small red onion, diced
  • 2 green onions, finely sliced
  • 1 large can black-eyed peas, rinsed and drained
  • 1 cup corn kernels (fresh if possible, lightly cooked)
  • 1 cup diced tomatoes, diced
  • 1 red pepper, diced
  • 1/2 green pepper, diced
  • 1 large jalapeno pepper, seeded and diced
  • 1 avocado, diced (optional, added just before serving)
  • 1/2 cup fresh cilantro, chopped
  • Tortilla chips for serving

Instructions

  1. Whisk together lime juice, red wine vinegar, garlic & cumin with a pinch each of salt & pepper.
  2. Slowly whisk in olive oil.
  3. Add red onion and let stand for about 5 minutes before mixing everything else in.
  4. Stir in green onion, black-eyed peas, corn, tomato, peppers, jalapeno, avocado & cilantro.
  5. Refrigerate for 1 hour before serving (I think even the next day it was more delicious, just leave out the avocado until about an hour before serving).
  6. Serve with tortilla chips!

Notes

Why This Cowboy Caviar Was the Hit of the Weekend

This Cowboy Caviar recipe isn’t just a pretty bowl–it’s full of fresh textures, tangy dressing, and satisfying protein. My family kept going back for “just one more scoop” until the bowl was empty (and was also a substantial enough appetizer to soak up the accompanying Coronas!)

The next day, I snacked on the leftovers for lunch, and the flavours had deepened even more. Honestly? It might have been even better on day two.

Pro Tips for the Best Cowboy Caviar

  • Make ahead: Letting it sit for a few hours (or overnight) helps the flavours meld.

  • Add heat: add more diced jalapeño or a pinch of chili flakes can bring the spice.

  • Keep avocado fresh: Add it just before serving to prevent browning.

  • Corn upgrade: Grill the corn for a smoky-sweet layer of flavour.

Serving Suggestions

Serve Cowboy Caviar with tortilla chips, as a fresh side dish for BBQ meats, or spooned over mixed greens for a hearty salad. It’s perfect for potlucks, summer gatherings, or just keeping in the fridge for healthy snacking.

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