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Tangy Cowboy Caviar

Rated as 4.33 out of 5 Stars

"This sugar-free variation is sweet and tangy and great as a dip, on chicken or pork, or as a salad topping or side dish."
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8 h 30 m servings 300
Original recipe yields 8 servings


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  1. Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
  2. Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.

Nutrition Facts

Per Serving: 300 calories; 4.9 43 24.5 0 725 Full nutrition

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Read all reviews 3
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I make a variation of this and love it!! I use 2 cans each of shoe peg corn and black beans, about 2 cups of diced celery, a third of a medium diced sweet onion, and half of a diced red pepper. ...

Very easy to make and very good.

This is extremely similar to a recipe my sister and I use. However, we only use 1 type of pepper-red, add a TBSP of cilantro, a can of rinsed garbanzos, omit the black-eyed peas, and mix with ...