Cowboy Caviar

Products Used
Cowboy Caviar Imperial


  • 2 cans (15.5 oz each) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can Rotel diced tomatoes, drained
  • 1 cup fresh cilantro, chopped
  • 1 cup red bell pepper, diced
  • 1 medium jalapeno, seeded and diced
  • 1/2 cup red onion, diced
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup light olive oil or avocado oil
  • Juice of 1 lime
  • 2 large avocados, diced


  1. Add all ingredients to a large bowl and stir to combine.
  2. Enjoy immediately or cover and refrigerate to allow flavors to combine. 
Imperial Sugar Insight
  1. If you plan on making this recipe in advance, wait to add the avocado until ready to serve.
  2. You can make Cowboy Caviar as spicy or as mild as you want. For a spicier version, choose the spicy diced tomatoes and leave the seeds in the jalapenos. 
  3. If prepped ahead you might notice a lot of liquid forms. You should stir the mixture with liquid and then drain any excess.
  4. Store airtight in the refrigerator for up to 3 days.
  5. Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.
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