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A colorful bowl of Cowboy caviar featuring beans, corn, peppers, and fresh vegetables in a clear glass serving dish.
Layla

Cowboy Caviar

A zesty, colorful Texas-style bean salad that's perfect for scooping with chips or piling onto grilled meats.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 15 oz black-eyed peas 1 can, rinsed and drained
  • 15 oz black beans 1 can, rinsed and drained
  • 1.5 cups corn kernels fresh, frozen (thawed), or canned (drained)
  • 3 roma tomatoes diced, about 2 cups
  • 1 red bell pepper diced small
  • 1 jalapeño seeded and minced, or more to taste
  • 0.5 cup red onion diced small
  • 0.5 cup fresh cilantro chopped
For the Dressing
  • 0.25 cup olive oil
  • 3 tbsp lime juice freshly squeezed, about 2 limes
  • 2 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Colander
  • Sharp knife
  • Cutting board

Method
 

Prep the Vegetables
  1. Drain and rinse the black-eyed peas and black beans in a colander, shaking off excess water. Dice the tomatoes, bell pepper, jalapeño, and red onion into small, uniform pieces so every bite gets a mix of flavors.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, minced garlic, cumin, salt, and pepper until emulsified. Taste and adjust - it should be bright and tangy.
Assemble and Chill
  1. In a large bowl, combine the drained beans, corn, diced vegetables, and cilantro. Pour the dressing over the top and fold gently with a spatula until everything is evenly coated.
  2. Let the cowboy caviar sit at room temperature for 15 minutes, or refrigerate for up to 2 hours to let the flavors meld. Give it a final taste and adjust salt or lime juice as needed before serving.

Notes

For the best texture, dice your vegetables no larger than the beans so everything scoops easily onto a chip. Make this a day ahead - it actually improves overnight as the beans soak up the dressing. If you cannot find black-eyed peas, substitute with pinto beans or extra black beans.