Cowboy Caviar Salad

Served with your favorite tortilla chips! Enjoy!!

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  • ½ cup olive oil
  • ¼ cup sugar (see notes)
  • ¼ cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 pound roma tomatoes (seeded and diced)
  • 1 (15 ounce) can black-eyed peas (drained and rinsed)
  • 1 (15 ounce) can black beans (drained and rinsed)
  • 1 (11 ounce) can super sweet corn (drained, see notes), or substitute with cooked corn cut off the cob (boiled or grilled)
  • 1 red onion (diced)
  • ½ cup green bell pepper (diced)
  • ½ cup red bell pepper (diced)
  • 1 cup cilantro (chopped, from 1 bunch)


  1. In a large bowl, whisk the olive oil, sugar, white wine vinegar, chili powder and salt together.
  2. Add tomatoes, black-eyed peas, beans, corn, onion, and bell peppers. Stir to combine.
  3. Stir in cilantro. Cover and chill for at least 1 hour, or overnight to allow flavors to blend.
  4. Served chilled or at room temperature.

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