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Mediterranean Cowboy Caviar Recipe

This Mediterranean Cowboy Caviar Recipe blends black beans, cannellini beans, cucumbers, olives, and feta in a zesty lemon dressing. It's a fresh, healthy, make-ahead salad or dip perfect for parties, bowls, or a light lunch.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Salad, Side Dish
Cuisine: American / Mediterranean-Inspired
Keyword: Greek Cowboy Caviar, Healthy Cowboy Caviar Mediterranean, Mediterranean Cowboy Caviar Recipe
Servings: 6 Servings

Ingredients

  • 1 can black beans rinsed and drained
  • 1 can cannellini beans or Great Northern, rinsed and drained
  • 1 cup diced English cucumber
  • 1 cup cherry tomatoes quartered
  • ½ red onion finely chopped
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • ½ cup Kalamata olives sliced
  • ½ cup feta cheese crumbled
  • ¼ cup fresh parsley chopped

For the Dressing:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove finely minced
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Instructions

  • Dice all vegetables into small, uniform pieces for consistent texture.
  • Rinse and drain the black beans and cannellini beans thoroughly.
  • In a large bowl, combine the beans, cucumbers, tomatoes, bell peppers, red onion, olives, parsley, and feta.
  • In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  • Pour the dressing over the salad and gently toss until everything is evenly coated.
  • Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  • Stir gently before serving. Serve chilled as a dip, salad, or topping.

Notes

  • Make Ahead: Tastes better after chilling for 1–2 hours.
  • Customizable: Swap parsley with dill or mint, or add chickpeas for extra protein.
  • Vegan Option: Omit feta or use a plant-based alternative.
  • Spicy Variation: Add red pepper flakes or chopped jalapeños for heat.
  • Best enjoyed within 4 days when stored in an airtight container in the refrigerator.