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3 Bean Cowboy Caviar

Prep Time25 mins
Total Time25 mins
Course: Appetizer, Salad, Side Dish
Servings: 12
Author: Lorie Yarro


  • 2 jalapeño peppers diced (seeds and veins separated)
  • 1 small zucchini diced
  • 1 cup corn
  • 5 Roma tomatoes diced
  • 1 green bell pepper diced
  • 1 yellow bell pepper diced
  • 2-3 garlic loves minced
  • 2 ripe avocado
  • 1 can kidney beans
  • 1 can black beans
  • 1 can pinto beans
  • Juice of 1 lime
  • 1/2 red onion diced
  • 1/4 cup plus 1 T red wine vinegar
  • 2 T olive oil
  • 1/4-1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • 2/3 cup chopped cilantro


  • Dice and cut vegetables accordingly and combine in a large bowl.
  • Add garlic, vinegar, olive oil, lime juice, crushed pepper, and cilantro and stir to combine. (If you want an extra kick to yours, add some of the seeds/veins of the jalapeños that you separated in when dicing. If not, discard them.)
  • Gently add and stir in the beans.
  • Cube both of the avocados and stir in if you plan to eat this within the next several hours. If not, add about 30 minutes before serving.
  • Add sea salt and crushed pepper to taste.
  • Chill for about 30 minutes before serving.


This recipe is so versatile. Use it as a dip for tortilla chips, add it to tacos or a lettuce wrap, eat it plain as a salad or even over some greens, or spoon some over eggs. So many options!
Feel free to also add a tsp of cumin as well to the mix if you'd like!