Easy Cowboy Caviar

There is nothin better than a big, delicious bowl of hearty dip! Our Easy Cowboy Caviar is just what you need for your summer days. Fresh bell peppers, diced cilantro, crunchy garbanzo and black beans are doused in the most wonderfully sweet and tangy dressing ultimately making this our favorite dip!

A close girlfriend of mine brings this dip to almost every gathering we go to. (Hey Dena ?? ) It is always the first appetizer to be finished off because it is THAT good. I begged her for the recipe and she finally gave in! I told her this was just too good to not share with everyone. She put her own little special twist on it and it never fails to be a crowd-pleaser. I truly love it’s versatility: it’s great with chips, on top of a bed of lettuce, or plainly eaten with a spoon! Guilt-free, this will undoubtedly be one of your summer go-to’s!

How long with this dip last?

IF this dip hasn’t been completely devoured on day 1, it will keep for three to four days in a tightly sealed container in the refrigerator. But it honestly goes so fast that we rarely have leftovers!

Are garbanzo beans good for you?

Yes! Garbanzo beans, or chick peas as they are also referred to, have a lot of health benefits. First, 1 cup of these babies has 39 grams of protein! They are also chalk-full of potassium and have no cholesterol. Last, 1 cup also has 35 grams of fiber! These are great to roast and eat or to use as a base in a stew/soup.

The ingredients for our Easy Cowboy Caviar.

Ingredients for our Easy Cowboy Caviar:

  • Black Beans
  • Garbanzo Beans
  • Red and Orange Peppers
  • Jalapeño
  • Corn
  • Rotel
  • Garlic
  • Red Onion

Sauce Dressing:

  • Sugar
  • Rice vinegar
  • Olive oil
  • Garlic powder

How to make our Easy Cowboy Caviar:

The first step to making this dish is to combine all the ingredients for the dressing! Mix the sugar, rice wine vinegar, olive oil, and garlic powder together in a sauce pan and bring to a boil. Stir until all the sugar is liquified. Remove from heat and allow to cool. You don’t want to put hot dressing on the salad.

A white sauce pan with oil, rice vinegar, sugar, and garlic powder on top of a placemat before cooking.

Next, open all the canned goods. Drain and rinse the corn, black beans, and garbanzo beans. Then add them to a large mixing bowl. Open the can of Rotel (DO NOT DRAIN) and add to the rest of the ingredients.

A cutting board with diced cilantro, red onion, red and orange bell pepper and jalapeno next to a bowl full of Rotel, chick peas, black beans, and white shoepeg corn.

Chop up both of the bell peppers into small pieces. Do the same with the red onion and the jalapeño. Add to the bowl with all the canned-goods. Give a good mix so all the ingredients are combined.

All the ingredients in a large bowl for our Easy Cowboy Caviar with the sauce dressing about to be poured over top of it.

Pour your cooled down dressing on the mixture. Mix until fully combined.

A large glass bowl full our our Easy Cowboy Caviar

You can serve immediately! However, we find if you allow the ingredients to sit for about an hour, the flavor is a lot better. The best part about this dip is that it only continues to get better with time!

A white bowl with our Easy Cowboy Caviar with a spoon coming out of it.

I am always up for a get-together… and ANY excuse to make this dip 🙂 I love that this one has such good nutritional value but yet you feel like you are eating something you should feel guilty about. It is great year-round too… so don’t let this one slip your mind come football season or when your NYE plans are popping up!

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Easy Cowboy Caviar
Yield: 20 Servings

Easy Cowboy Caviar

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes


  • 2 Cans of Black Beans
  • 2 Cans of Garbanzo Beans
  • 1 Can Shoepeg Corn
  • 1 Can Rotel
  • 1 Jalapeño, diced
  • 1 Red Bell Pepper, diced
  • 1 Orange Bell Pepper, diced
  • 1 bunch of cilantro, diced
  • Sauce:
  • 1/3 C sugar,
  • 1/2 C rice vinegar,
  • 1/2 C olive oil,
  • 1/2 t garlic powder


  1. Add all ingredients for dressing to a sauce pan on medium heat. Bring to a boil and stir until all sugar is dissolved. Set aside and allow to cool.
  2. Chop both the red and yellow bell pepper into small pieces. Dice the cilantro and Jalapeño and set aside. Dice 1/2 of a red onion into small bits and set aside.
  3. Drain both the garbanzo beans and black beans and add them to a large bowl. Drain corn and add to beans.
  4. Open Rotel (do not drain) and add to the bean mixture.
  5. Add all chopped ingredients (bell peppers, jalapeño, onion, and cilantro) to the clear bowl of beans and mix thoroughly.
  6. Slowly pour cooled dressing over bean mixture. Mix completely.
  7. Eat right away or allow to marinate an hour before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 123Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 85mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 3g

(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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