Easy Cowboy Caviar

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I love family reunions. There is nothing like gathering with family, catching up on each other’s lives, and reminiscing on the past. We actually have a reunion on my mom’s side of the family in a few weeks, and I am excited to attend. Each year we gather at a local park and have a fiesta.

Not only is the company great, but so is the food. It is astounding how talented the family is when preparing dishes such as chimichangas, homemade salsa, and carnitas.

Some of the best recipes are found at functions and events like family reunions, baby showers, and wedding showers. A great aspect of celebrating with family and friends is that it is perfectly acceptable to ask for a recipe for a dish that you would like to make at home. Actually, it is one of the highest compliments you can give the person who brought the dish in southern culture.  

My cousin brought Cowboy Caviar to a family baby shower a few years ago. I fell in love at first bite. Ever since, I have been making Cowboy Caviar and bringing it to school functions and birthday parties. I also love to make it for lunch during the spring months. It may be one of the most straightforward recipes that I have ever made, and it is a crowd-pleaser every time. Cowboy Caviar is a great addition to salsa and other dips that are easy for guests to eat while visiting with family and friends.

Cowboy Caviar is often referred to as Texas Caviar or Redneck Caviar. The recipe was first served by New Yorker Helen Corbitt in 1940. She served the caviar at a Houston Country Club. Helen then reproduced her masterpiece in Austin, where it was deemed “Texas Caviar.” There are many variations of the dip. The original recipe called for black-eyed peas, but my family uses black beans instead. Garlic can be added if desired, and so can avocados. Many people dip tortilla chips in the caviar, but it is also used as a salad topper and as a type of chow-chow, complementing an array of vegetables and meats.

When I saw the combination of ingredients, I will admit that I was a little scared, but I am so glad that I tried the dip. There is nothing like the crunch of fresh bell peppers and jalapenos in a delicious sauce.

Cowboy Caviar

2 cans of black beans, drained and rinsed

1 can of Del Monte Whole Kernel Corn Southwest with Pablano and Red Peppers, drained

1 can of diced tomatoes

1 can of Mexican Style Ro*Tel

1 bottle of Zesty Italian Dressing

1 green bell pepper, diced

1 onion, diced

1 jalapeno if desired

Drain the black beans and pour them into a bowl.

Add the drained corn to the beans.

Add the diced tomatoes, Ro*Tel, and dressing.

Dice and add the bell pepper, onion, and optional jalapeno pepper.

Mix the ingredients well and chill the dip in the refrigerator. Serve with tortilla chips.

Feel free to experiment with adding different combinations of ingredients, just like Ms. Corbitt did to make the dish in 1940!

Do you have a favorite dip you like to take to events or functions? We would love to learn from you. Please drop us a line in the comment section below!

Are you looking for other easy and delicious dips? Check out our snowball dip and brickle dip recipes!