Peach Cowboy Caviar

• Peach cowboy caviar is a fun twist on a classic
• It is quick to throw together—no cooking required. Just chop, mix, and go
• It’s healthy and nourishing, packed with veggies, fiber, and flavor
• It doubles as a dip, side dish, or even a light lunch on its own
• It’s great for entertaining—make it ahead and watch it disappear with a bowl of chips
• Peach cowboy caviar is made with no cooking required for hot summer days
• Makes a big batch to share or meal prep
• The sweet peaches make it feel extra summery

• Black beans – add heartiness and plant-based protein to keep you full
• Corn – brings a crisp, juicy bite and a little natural sweetness
• Bell peppers – colorful, crunchy, and packed with vitamin C
• Peaches – the sweet, summery twist that makes this version extra special
• Tomatoes – juicy and fresh, they round out the salsa vibe
• Red onion – adds sharp flavor and crunch without overpowering
• Jalapeño – gives just the right kick (you can dial it up or down)
• Cilantro – brings in that bright, herby freshness
• Feta cheese – creamy, salty, and tangy—balances the sweetness perfectly
• avocado or olive oil – a good fat that helps everything shine
• lime juice – adds zesty brightness and keeps it feeling fresh
• red wine vinegar – a touch of tang for depth
• honey – just a little to highlight the sweetness of the peaches
• chili powder – gives it that smoky southwestern flair
• cumin – earthy and warm, a classic pairing with beans
• salt – brings out every flavor in the bowl

optional but worth adding:

• avocado – for creaminess and healthy fats
• black-eyed peas – another southern-inspired bean that blends right in

Start by preparing your ingredients. Drain and rinse one can of black beans and one can of corn, then set them aside while you chop the fresh ingredients.

Dice two bell peppers into small bite-sized pieces. Peel and dice two ripe peaches—make sure they’re juicy but still slightly firm so they hold their shape in the salad. Chop about one cup of tomatoes (you can use cherry tomatoes halved, or dice up whatever you have on hand). Finely dice one-quarter of a red onion, and mince one jalapeño—remove the seeds if you want it less spicy. Roughly chop a quarter cup of fresh cilantro. If you’re using avocado, dice one or two now and gently set them aside to add at the very end so they don’t get mushy.

In a large mixing bowl, combine the black beans, corn, bell peppers, peaches, tomatoes, red onion, jalapeño, cilantro, and a full cup of crumbled feta cheese. If you’re adding black-eyed peas, toss those in now too.

Next, make the dressing. In a small bowl or jar, whisk together a quarter cup of avocado oil (or olive oil), the juice of two limes, one tablespoon of red wine vinegar, one and a half tablespoons of honey, one teaspoon of chili powder, one teaspoon of cumin, and one teaspoon of salt. Mix until smooth and well combined.

Pour the dressing over the salad and use a large spoon to gently toss everything together until all the ingredients are coated. If you’re using avocado, fold it in very gently at this point to keep it intact.

Let the cowboy caviar chill in the fridge for at least 15–30 minutes before serving. This allows the flavors to meld and makes the whole dish taste even better.

Serve with tortilla chips, over greens, alongside grilled chicken or fish, or enjoy it straight from the bowl with a spoon.

• No peaches? try nectarines or mango
• Use vegan feta for dairy free
• Skip jalapeño or remove seeds for less spice

• Use ripe but firm peaches so they don’t get mushy in the mix.
• Dice everything evenly for the best texture and presentation.
• If making ahead, wait to add avocado until right before serving.
• This is a great “clean out the fridge” recipe—feel free to toss in extra veggies.

It’s sweet, salty, tangy, and crunchy—all in one. The peaches add just the right amount of juicy sweetness, while the feta and dressing balance it out with a creamy, zesty bite. It’s one of those recipes that gets better after it sits in the fridge for a bit.

Serve with tortilla chips (a must), over greens, as a side dish, or on grilled chicken or fish. Store in an airtight container in the fridge for up to 4 days. if making ahead, wait to add avocado until serving. This dish is perfect for potlucks, parties, or keeping on hand for easy lunches.

• Cowboy Caviar Pasta Salad
• Cucumber, Corn, & Black Bean Salsa Salad
• Peach & Tomato Salsa