Cowboy Salsa

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Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Cowboy Salsa - this easy appetizer recipe is always a huge hit

This Cowboy Salsa is an easy appetizer recipe is always a huge hit!

Cowboy Salsa in a bowl.

Every year, my mom and her neighbors host a big family cookout.  There’s brisket, smoked for hours on the grill and all kinds of delicious food.

This year, I wanted to make something different.  Something that didn’t need to be kept cold or warm and was full of flavor.

I stumbled upon a recipe for Cowboy Caviar and it sounded like a winner.  I did some research and found all sorts of variations of the recipe.  So, I took my favorite pieces of each and came up with my own version

Cowboy Salsa in a white bowl.

Now, don’t get nervous…there is actually no caviar in this recipe.  It’s just a fun play on words.  The recipe is a lot like a salsa — there are all sorts of finely diced veggies and several varieties of beans.  Then it’s topped with a flavorful vinaigrette.  One bite and I was in heaven!

This recipe was incredible!  I served it with tortilla chips but it was just as good with a spoon!

Cowboy Salsa on a corn chip

It has a smoky sweetness from the chili powder and the sweet corn and a slight crunch from the crisp bell peppers.

This Cowboy Salsa is perfect for summer cookouts and parties.  The recipe is easy to double for a large crowd and you can prepare it ahead of time – it gets better the longer it sits.  Plus, you can serve it at room temperature so there’s no need to keep it cold.

This recipe is definitely a keeper!

Cowboy Salsa

Cowboy Salsa - this easy appetizer recipe is always a huge hit

Cowboy Salsa

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Servings: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


  • 1 pound Roma tomatoes seeded and finely chopped
  • 1 red onion finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/2 cup green bell pepper finely diced
  • 1 oz can of corn drained, 11
  • 1 oz can of black beans drained, 15
  • 1 oz can of black eyed peas drained, 15
  • 1 cup cilantro finely minced


  • 1/2 cup olive oil
  • 1/3 cup sugar
  • 1/3 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt


  • Combine all of the vinaigrette ingredients in a bowl and whisk together.
  • Add remaining ingredients to a large bowl and stir to combine.
  • Pour vinaigrette over vegetables and beans and stir to combine.
  • Refrigerate for at least 1 hour before serving.

The nutritional information provided are estimates. To learn more about how I calculate this information go to

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Cowboy Salsa in a white bowl.

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