Cowboy Caviar


  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can black eyed peas, drained
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 2 (15 ounce) cans corn, drained
  • 1large white onion, diced
  • 1 green bell pepper, diced
  • 2 peppers, variety of your choosing, seeded and diced
  • heavy pinch black pepper
  • 1 bottle (16 ounce) Italian Dressing (I used Kraft brand Zesty Italian Dressing)
  • 1 large handful cilantro, minced


  1. Drain black beans and pinto beans in a colander. Rinse with cold water. Add the black eyed peas, corn and tomatoes in the colander and drain well. Let them sit in the colander while you dice up the rest of the veggies. Toss all ingredients together and chill for 30 minutes before serving with chips. Fritos scoops and Tostitos scoops are great with this caviar!
  2. Will keep for about 3 days in the fridge before things start to get mushy.

Adapted from All Recipes

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