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Loaded Cowboy Caviar Salsa

Cowboy Caviar OR Carolina Caviar OR Texas Caviar

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  • Author: Roz | La Bella Vita Cucina
  • Total Time: 0 hours
  • Yield: 10 - 15 people 1x
  • Category: Appetizers
  • Cuisine: American
  • Diet: LowFatDiet


This popular dip is perfect for any party or get-together. Guests LOVE it and dig in until nothing is left over. Some people call it "Cowboy Caviar", others say "Carolina Caviar" and yet others still have dubbed it "Texas Caviar". No matter what the name, this appetizer is absolutely delicious! It is also wonderful served simply as a 'salad' alongside a Mexican or Southwestern entree, as well as anything barbecued!


Units Scale
  • 2 (15 oz.) cans black beans, drained and rinsed thoroughly
  • 1 15 oz. can Black-eyed peas, drained and rinsed thoroughly
  • 1 15 oz. can pinto beans, drained and rinsed thoroughly
  • 12 semi-firm, but ripe Haas avocados, peeled, cored, sliced and diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • 1 orange bell pepper, cored, seeded, and diced
  • 1 red bell pepper, cored, seeded, and diced
  • 1 green bell pepper, cored, seeded, and diced
  • 1 bunch green onions, sliced
  • 1 (8 oz) can sliced black olives
  • 1/2 of a medium red onion, finely chopped
  • 1 jalapeno, seeds removed and diced
  • 16 oz. Roma tomatoes, diced small (about 3 cups)
  • 1 small package frozen corn, thawed (about 11/2 cups) OR 1 can corn, drained, OR kernels from 4 ears of cooked corn
  • 12 cans Rotel tomatoes and chiles (be careful, this might be too hot for you)
  • 1 tub (about 15 oz.) fresh Pico de Gallo salsa, medium to hot (in the refrigerated produce section of grocery stores)
  • 1 bunch of fresh cilantro, stems removed, leaves finely chopped (about 1/31/2 cup)
  • 3 Tbsp. minced garlic or 1 tsp. garlic powder
  • juice of 1 lime
  • 1/2 tsp. ground cumin
  • 1/4 teaspoon hot sauce, or to taste
  • Salt and pepper to taste
  • Tortilla chips for dipping
  • OR mini-bell peppers cut in half for scooping
  • Optional: Sour Cream on the side to garnish


    Add all ingredients together in a large bowl EXCEPT THE AVOCADOS; tasting and adjusting as you go!

    Chill in the refrigerator for a minimum of 1 hour to overnight.

    Adjust seasoning to preference levels after the salsa sets overnight and the flavors blend/marry.

    Add avocados just before serving so they don’t brown.

    Stir well before serving.

    Serve with tortilla chips mini bell peppers cut in halves.

    May also be served as a taco topping or side dish.


Any leftovers can be used to roll into burritos, mixed up with some Mexican cheeses, and topped with either a cheese or tomato sauce, with a dollop of sour cream.


  • Serving Size: 1 cup
  • Calories: 240
  • Sugar: 5
  • Sodium: 680
  • Fat: 7
  • Carbohydrates: 32
  • Fiber: 10
  • Protein: 10
Verified by ExactMetrics