Grilled cowboy caviar takes the classic bean and corn salad and gives it a smoky upgrade. Instead of tossing everything together raw, the corn, peppers, and onion go on the grill first, picking up a char that turns a basic dip into something you\u2019ll actually crave. <\/p>\n
If you\u2019re tired of cowboy caviar that tastes like it came straight out of a can, this is the version that changes that.<\/strong><\/p>\n Grilling vegetables for salads and salsas is one of those techniques I lean on constantly. That char and caramelization you get from high, direct heat is something you can\u2019t replicate any other way, and it\u2019s what separates this cowboy caviar from every version made with raw corn straight off the cob.<\/p>\n The dressing gets its backbone from Girls Can Grill Brisket Rub, which brings a little smoke and savory depth without adding any extra heat. It\u2019s a simple salad, but the details make it worth the extra ten minutes at the grill.<\/p>\n Cowboy caviar is a Texas-born bean and vegetable salad, traditionally made with black-eyed peas, corn, peppers, and a tangy vinaigrette. It\u2019s served as a side dish or scooped up with tortilla chips like a chunky salsa. This version keeps that same idea but swaps in black beans and navy beans, and puts the corn, peppers, and onion on the grill before anything gets tossed together.<\/p>\n Heat:<\/strong> Heat your grill to high heat.<\/span><\/p>\n<\/li>\n Char:<\/strong> Add the corn, peppers, and onion rings to the grill and cook a few minutes per side to char.<\/span><\/p>\n<\/li>\n Whisk: <\/strong>Make the vinaigrette by whisking together all the dressing ingredients in a small bowl.<\/span><\/p>\n<\/li>\n Cut: <\/strong>Remove the kernels from the cobs and place them in a large bowl. Roughly chop the peppers and onions, add to the bowl.<\/span><\/p>\n<\/li>\n Stir: <\/strong>Drain the beans. Add them to the bowl with the jalapeno. Fold in the dressing and fresh herbs, then season with salt to taste.<\/span><\/p>\n<\/li>\n Chill: <\/strong>Refrigerate for at least 1 hour.<\/span><\/p>\n<\/li>\n Finish: <\/strong>Just before serving, very gently fold in the fresh avocado.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Calories: <\/span>250<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>33<\/span>g<\/span><\/span>Protein: <\/span>10<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Sodium: <\/span>6<\/span>mg<\/span><\/span>Potassium: <\/span>629<\/span>mg<\/span><\/span>Fiber: <\/span>13<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>758<\/span>IU<\/span><\/span>Vitamin C: <\/span>37<\/span>mg<\/span><\/span>Calcium: <\/span>65<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\n Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n See the full recipe card above for servings and a full list of ingredients<\/em>.<\/p>\n Start by heating your grill to high heat. You want it hot enough to char the vegetables quickly without turning them to mush.<\/p>\n Add the corn, peppers, and onion rings to the grill. Cook a few minutes per side, turning as needed, until everything has good char marks.<\/p>\n While the vegetables grill, whisk<\/a> together the oil, vinegar, lime juice, honey, and Girls Can Grill Brisket Rub in a small bowl. Set aside.<\/p>\n Once the corn is cool enough to handle, cut the kernels off the cob and add them to a large bowl<\/a>. Roughly chop the peppers, removing the stems, and add them to the bowl. Chop the onion and add it in as well.<\/p>\n<\/div>\n Drain the canned beans. Add them to the bowl with the tomatoes and jalapeno. Fold in the dressing and fresh herbs, then season with salt to taste.<\/p>\n Refrigerate the salad for at least 1 hour. Just before serving, gently fold in the cubed avocado with a rubber spatula<\/a> so it stays intact.<\/p>\n<\/div>\n Serve this as a side salad alongside grilled chicken<\/a>, steak<\/a>, or ribs<\/a> for a summer cookout spread, or set it out with tortilla chips as a shareable dip. A squeeze of extra lime juice right before serving brightens everything back up after the salad has been chilling.<\/p>\n Store leftovers in an airtight container in the fridge for 1 to 2 days. The avocado will start to soften and brown after that, so this salad is best enjoyed within that window.<\/p>\n Yes. You won\u2019t get the same level of caramelized sweetness, but you can just add raw corn, peppers and onion. <\/p>\n<\/p><\/div>\n You can make everything except the avocado up to a day ahead. Fold in the avocado just before serving so it doesn\u2019t brown or turn mushy.<\/p>\n<\/p><\/div>\n Cold. It\u2019s meant to be chilled for at least an hour before serving so the flavors have time to come together.<\/p>\n<\/p><\/div>\n Both. Serve it as a side salad or scoop it with tortilla chips.<\/p>\n<\/p><\/div>\n The only spicy ingredient in this cowboy caviar recipe is jalapeno. To keep it mild, leave that out. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n Want even more great grilling recipes and tips? <\/strong>Subscribe<\/strong><\/a> to my newsletter and follow me on Facebook<\/strong><\/a>, Instagram<\/strong><\/a> and TikTok<\/strong><\/a> for my latest grilling adventures. If you make a recipe, please leave a comment and rating below.<\/p>\n<\/div>\n<\/div>\n![\"pitmasters.\"](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2024\/09\/pitmasters.jpg\"\/)
![\"pitmasters.\"](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2024\/09\/pitmasters.jpg\")
<\/picture><\/a><\/figure>\n<\/div>\n![\"Spoonful](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/cowboy-caviar-hero.jpg\"\/)
![\"Spoonful](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/cowboy-caviar-hero.jpg\")
<\/picture><\/figure>\nWhat Is Cowboy Caviar<\/h2>\n
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\nCherry tomatoes are used instead of roma because they\u2019re less watery and won\u2019t make the salad soggy.<\/span><\/div>\n<\/div>\n
\nWhat you\u2019ll need<\/h2>\n
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Substitutions: <\/strong>Sub the navy beans with canned black eyed peas for a traditional Texas caviar. Skip the jalapeno for a milder salad, or use parsley instead of cilantro if that's more your speed.<\/pre>\n
\nHow to cook cowboy caviar<\/h2>\n
Step 1: Char the vegetables<\/h3>\n
![\"corn,](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/grilled-corn-veggies.jpg\"\/)
![\"corn,](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/grilled-corn-veggies.jpg\")
<\/picture><\/figure>\nGCG Pro Tip: <\/strong>Keep the onion rings intact by threading a toothpick through each one before it hits the grill. It makes them much easier to flip and keeps them from falling apart.<\/pre>\n<\/div>\n
![\"Grilled](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/grilled-corn-peppers.jpg\"\/)
![\"Grilled](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/grilled-corn-peppers.jpg\")
<\/picture><\/figure>\nStep 2: Make the dressing<\/h3>\n
![\"bowl](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/vinaigrette.jpg\"\/)
![\"bowl](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/vinaigrette.jpg\")
<\/picture><\/figure>\n<\/div>\nStep 3: Prep the vegetables<\/h3>\n
Step 4: Combine and dress<\/h3>\n
![\"cowboy](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/cowboy-caviar-mixing.jpg\"\/)
![\"cowboy](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/cowboy-caviar-mixing.jpg\")
<\/picture><\/figure>\n<\/div>\nStep 5: Chill and finish<\/h3>\n
![\"Bowl](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/cowboy-caviar-bowl.jpg\"\/)
![\"Bowl](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/cowboy-caviar-bowl.jpg\")
<\/picture><\/figure>\n
\nHow to serve cowboy caviar<\/h2>\n
![\"Tortilla](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/cowboy-caviar-chip.jpg\"\/)
![\"Tortilla](\"https:\/\/girlscangrill.com\/wp-content\/uploads\/2026\/09\/cowboy-caviar-chip.jpg\")
<\/picture><\/figure>\n
\nStorage<\/h2>\n
\nGCG Pro Pitmaster Tips<\/h3>\n
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\nFrequently Asked Questions<\/h2>\n<\/p>\n
More Salad Recipes<\/h2>\n
Newest Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n