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Grilled Corn Cowboy Caviar

Grilled Cowboy Caviar

This Grilled Cowboy Caviar recipe is a healthy appetizer full of flavor and protein. The grilled veggies are a fabulous addition to this classic dish. Serve as an appetizer with chips or as a salad side dish.
Course Appetizer or Salad
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 12
Author The Gunny Sack


  • 1 can black bean rinsed and drained
  • 1 can blackeye beans rinsed and drained
  • 1 cup grilled sweet corn 4 ears sweet corn
  • 1 cup diced grilled tomatoes 4 firm, ripe Roma
  • 1/2 cup diced grilled bell peppers about 10 mini sweet bell peppers
  • 1 diced avocado
  • 1/2 cup grilled diced onions 1/2 of a purple onion
  • 1/2 cup chopped cilantro
  • 3/4 cup zesty Italian dressing
  • 1/2 tsp garlic salt
  • Olive oil sea salt, and black pepper for grilling


  • Arrange the sliced bell peppers, tomatoes, and onion in a grilling basket. Brush the veggies in the basket and the ears of sweet corn with olive oil and sprinkle with sea salt and black pepper. Grill over medium high heat, turning occasionally until grill marks appear, about 8 minutes or 4 minutes per side.
  • Allow the veggies to cool. Dice the grilled peppers, tomatoes, and onions. Cut the grilled sweet corn off of the cob.
  • Put rinsed and drained black beans and blackeye peas into a bowl. Add the tomatoes, peppers, avocado, onions, cilantro, zesty Italian dressing, and garlic salt. Stir to combine.
  • Store in the refrigerator.