Dip made with black eyed peas, bell peppers, green onions, celery, and fresh herbs.

Cowboy Caviar Recipe

This tangy Cowboy Caviar is perfect for parties and backyard barbecues. It’s great served as a side dish or a dip.
Course Appetizer
Cuisine American, Tex-Mex
Keyword dip
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 10 minutes
Servings 12 people
Calories 183kcal
Author Jillian - a Food, Folks and Fun original!


  • cup red wine vinegar
  • 3 tablespoons olive oil
  • ½ Tablespoon brown sugar
  • ½ Tablespoon granulated sugar
  • 2 large garlic cloves pressed through a garlic press
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 15.5-ounce cans black-eyed peas rinsed and drained
  • 1 large green bell pepper chopped
  • 1 large red bell pepper chopped
  • 2 medium jalapeño chiles stemmed, seeded, and chopped small
  • 1 large celery rib chopped small
  • 5 green onions green and white parts sliced thin
  • ¼ cup chopped fresh cilantro
  • 2 Tablespoons chopped fresh parsley
  • 2 large avocados diced


  • tortilla chips


  • First, in a large bowl whisk together the vinegar, oil, sugars, garlic, salt, and pepper.
    Whisk together the vinegar, oil, salt and pepper.
  • Then, dump in the peas, bell peppers, jalapenos, celery, green onions, cilantro, and parsley and stir to combine. Next, cover with plastic wrap and chill for at least 30 minutes.
    Add in the remaining ingredients, except for the avocado, and mix until combined.
  • Finally, right before serving add the diced avocado and toss until the avocado is combined. Serve with tortilla chips.
    Right before serving, stir in the diced avocado.


This will serve 12 people as a dip and 6 people as a side dish. 


Calories: 183kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 206mg | Potassium: 449mg | Fiber: 7g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 37mg | Calcium: 31mg | Iron: 2.2mg