Cowboy Salsa brings a Southwest flair to any dish! Made with hearty beans, crisp corn, creamy avocado, and a tangy vinaigrette, this quick and easy salsa is full of flavor. One bite and you’ll ask “What else can I serve this on?”

What can i serve this on?

Of course the ABK team loves Cowboy Salsa with chips, but this salsa also adds flavor to tacos and burritos, eggs and omelets. Try halving an avocado and serving Cowboy Salsa in the center. It’s great with a green salad, on grilled chicken or fish, or as a topping for baked potatoes. We could go on… but we’d love to hear how you use this flavor-packed condiment in your cooking creations!

Why is it called Cowboy Salsa? 

Cowboy Salsa is also known as “Cowboy Caviar” or “Texas Caviar”. It was created in Texas in the 1940s as an attempt to make a black-eyed peas dish more flavorful. The word caviar is a tongue-in-cheek “fancy” name for what’s really a down-home western recipe.

We love this Salsa for its ease and versatility

Keep Zesty Italian Dressing packs on hand and you’ll have all the seasonings you need. Don’t have black-eyed peas or white beans? Try black beans! No fresh corn? Add white canned corn. This salsa is flexible.

We love serving this with Family Favorite Chicken Enchiladas or Instant Pot Fajitas.

this post was originally written in 2009.It included a story about si’s great grandparents and their pioneer trek from Nauvoo. Illinois to Salt Lake City, Utah.

Cowboy Salsa

Print Pin
Author: Si Foster
Course: condiment
Cuisine: Mexican
15 minutes
Total Time: 15 minutes
Servings: 5 -6 cups
Cowboy Salsa brings a Southwest flair to any dish! With corn, beans, avocado, and a tangy vinaigrette dressing, this fresh salad is loaded with flavor.

Ingredients 

  • 1 package Zesty Italian Dressing. Mix as directed with 1/4 cup vinegar, 3 tablespoons water, 1/2 cup oil
  • 3 ears of corn, cooked, cooled, and cut off the cob – or
  • 1 can white corn, drained
  • 1 can black-eyed peas or white beans, drained*
  • 2 avocados, diced
  • 3 Roma tomatoes, diced
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, juiced

Instructions

  • In a large bowl, using a wire whisk, mix Italian dressing as directed on package.
  • Add all other ingredients and stir gently until combined.
  • Cover and refrigerate to let the flavors meld.
  • Best made the day before as flavor increases over time.
  • Makes 5-6 cups of salsa.

Notes

Really yummy with fresh corn, in season now.
When I was unable to find canned black-eyed peas, I soaked and cooked dried black-eyed peas according to directions on back of package. Use about 2 cups (after cooking). It is important to start this step the day before.
We found black-eyed peas in the canned food section next to the canned green beans. They can also be found in the frozen vegetable section. 
Black beans (rinsed and drained) also tastes great.

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!