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The most delicious recipe for cowboy caviar salad ever

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The most delicious recipe for cowboy caviar salad ever

Black-eyed peas, black beans, maize, bell pepper, onion, and cilantro are combined with chopped tomatoes and a tart Italian dressing to create cowboy caviar. Cowboy caviar is a salad that I associate with warmer months, but its components are so common that you can make it any time of year.

If you’re looking for something new and hearty to eat on New Year’s Day while still meeting your black-eyed pea requirement, cowboy caviar is a great choice.

Ingredients for Cowboy Caviar

One thing that bothers me about most cowboy caviar recipes is that they drench the caviar in Italian salad dressing from the grocery store. Therefore, they may be very greasy and packed with artificial flavors and colors. Instead, I created an easy homemade Italian dressing with only a few ingredients and a whisk. It’s not hard to make, and it tastes great.

The quantity of dip produced by this recipe is substantial, but I have no doubt that it will be quickly devoured. Here’s hoping you have fun with this delightfully cheeky title!

Ingredients for Cowboy Caviar

Below is the whole recipe. You can whip up this Italian dressing using things you already have in your kitchen. What you need to know about the raw materials is as follows:

Beans and black-eyed peas are on the menu.

The heart of this nutritious salad is the beans. Beans that have already been canned are OK to use, but you can also prepare your own. One can provides enough beans to make around 1.5 cups after cooked.

Beans and corn should be completely drained before being added to the dish. If they’re too watery, the vinaigrette won’t have much of an impact.


You may shuck fresh corn if it’s in season, use frozen corn (just soak it in cold water until thoroughly defrosted), or open a can of corn.


Red tomatoes at peak ripeness are best. If regular tomatoes aren’t available, I substitute three to four Roma tomatoes or a pint of cherry tomatoes. You may use canned tomatoes instead, but it will alter the taste and atmosphere. Only use fresh ingredients.

Chili peppers with bell peppers

Bell peppers of any color will do. You will enjoy the jalapenos very much if you can take the heat. If you’re afraid of the heat, use only one jalapeo and make sure to remove the seeds and membranes before cutting.

Chopped Cilantro with Red Onion

I know these flavors sometimes divide people, but I assure you there isn’t a ton of either one of them in this dish. Please read them all!

To maintain the “caviar” feel, make sure your components are finely chopped.

Avocados are not required.

Although it’s not typical, ripe avocado works well in this bean salad. To avoid browning, add the avocado right before serving, or serve it on the side in thin pieces.

Texas Caviar: How to Serve It

Spread your cowboy caviar over robust tortilla chips or eat it as a bean salad. This dish is both vegan and gluten-free, so it’s sure to be a hit at any gathering. It’s a terrific, nutritious snack and may be stored for a few days in the fridge.

Cowboy caviar is great for breakfast with scrambled or fried eggs and a warm tortilla, or for lunch with a sandwich or quesadilla.

If you serve it atop lettuce, it becomes a healthy salad. Sprinkle with crushed corn chips or toasted pepitas (green pumpkin seeds), then add a squeeze of lime and crumbled feta.

Recipes for More Healthy Bean Salads

Do you enjoy this cowboy caviar? These colorful bean salads are also delicious.

Most Beloved Chickpea Salad

Succulent Black Bean Salad

Salad with Greek Lentils

Salad with Beans and Lemon-Parsley

Radish, Herb, and Lemon Dressed Lentil and Chickpea Salad

Made from scratch cowboy caviar

Caviar fit for a Cowboy

This cowboy caviar (or Texas caviar) recipe is created from scratch with real food. It will be a success at your next party, whether you serve it as a dip, salsa, or salad.


  • Buffalo chowder
  • Black-eyed peas, either from 2 cans (14 ounces each) or 3 cups cooked
  • Black beans, either one 14-ounce can (after rinsing and draining) or one and a half cups cooked
  • 1 1/2 cups of corn kernels, either fresh or frozen and thawed (equal to roughly 2 ears), or 1 can (14 ounces) of corn, drained
  • Three-quarters of a pound (1 1/2 cups) of chopped ripe tomatoes
  • 1 medium-sized bell pepper, either red, orange, or yellow, diced
  • About half of a small red onion, diced, makes 3/4 cup.
  • 1/2 cup of finely chopped cilantro, stems included
  • 1–2 jalapeos, cleaned, stemmed, and seeded before being coarsely chopped
  • Optional: 1 avocado
  • Dressing, Italian
  • 1/4 liter olive oil
  • Three teaspoons of lemon juice or red wine vinegar
  • Two medium garlic cloves; squeeze or mince
  • Salt, to taste, 1 to 1 1/2 tablespoons
  • Dry Oregano, 1 Teaspoon
  • 1/2 tsp. of dried basil
  • Honey or maple syrup, to taste, 1 tsp
  • a pinch of dried red pepper
  • Crack some fresh black pepper on top.
  • Heating Method Keep your display from going black.


Drain the cans of black-eyed peas, black beans, and corn and add them to a large serving bowl along with the sliced bell pepper, onion, tomato, cilantro, and jalapeo. If you plan on using avocado in the dip, wait to dice it until just before serving. This will prevent the avocado from becoming brown.

The dressing may be made in a cup by whisking all the ingredients together. Toss the salad with the dressing until everything is evenly coated. Added salt and pepper can be used to adjust the flavor. You may adjust the salad’s flavor by adding extra vinegar (for a pickled taste) or olive oil (for a richer taste).

A minimum of 20 minutes of marinating time is recommended for optimal taste. Avocados should be folded in right before being served.

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