Cowboy Caviar

If you're looking for a recipe to get your dinner party guests hyped, then cowboy caviar is a favorable option. Pour the mixture into your favorite ceramic bowl, place it in the center of the table, and let everyone go wild. Although the likely question may be, “where’s the caviar?”, this salsa-like recipe takes on the name due to the black-eyed peas. Don’t let anyone get fooled! Regardless, anyone who tries this versatile, refreshing snack will turn to it all summer long.

What People Are Saying:
"This is definitely 'delish.' I have made this tasty recipe too many times to count, and it's always very enjoyable and healthy at the same time!" - Orange Radio

What Is Cowboy Caviar?

The concept for cowboy caviar—dare I say dip—originated in the South, specifically Texas. In 1940, popular chef and cookbook author Helen Corbitt developed what we now know as cowboy caviar from her curiosity about black-eyed peas. Her recipe was simple: black-eyed peas, onion, garlic, oil, and vinegar. Some call it cowboy caviar; others call it Texas caviar. Different names, same idea, and lots of variations.

How To Make Cowboy Caviar

INGREDIENTS

• The Dressing: This simple dressing has the perfect balance of tang from the lime and a hint of spice from the hot sauce. Cholula is one of my favorites, but you can use any hot sauce you please.
• Black Beans: The original recipe just focused on black-eyed peas, but I prefer to add black beans as well for even more flavor and color. That being said, navy beans would also be a welcome addition here.
• Red Onion: This addition gives that crunchy, bright bite that gives this salad its zingy flavor.
• Corn: If you’re like me, corn is always a welcome mix-in to a summer salad. You can use fresh corn here, or frozen defrosted corn.
• Cherry Tomatoes: You don't want to overpower this dish with big bites of cherry tomato, so I recommend quartering your tomatoes for that perfect juicy, sweet bite.
• Black-Eyed Peas: This was the central ingredient to the original recipe, and what inspired it to be made and called cowboy caviar. Long story short, don’t skip it for the ultimate cowboy caviar recipe.
• Bell Peppers: Bell peppers also help to add a delicious crunch here. I chose orange, but you can choose any color you please, or a combination of two.
• Avocado: Chopped avocado adds that creamy factor that ties the whole salad together.

STEEP-BY-STEP INSTRUCTIONS

Before assembling your bowl, let's create the simple dressing. Grab a small bowl, and combine olive oil, lime juice, fresh cilantro, your hot sauce of choice, cumin, and a dash of kosher salt by whisking them all together. Taste it before adding it to your salad—if it needs any seasoning adjustments, add now before you toss over your ingredients.

Now we can get started on assembling your salad. After prepping your red onion, cherry tomatoes, bell peppers, and avocado, grab a large bowl. Add all of your ingredients, then drizzle over your dressing. Give it a good toss until everything is very well combined.

I like serving cowboy caviar with tortilla chips, but you can also add this on top of a grain bowl, stuff it into a burrito, or serve alongside a grilled steak.

The full list of ingredients and instructions can be found in the recipe below.

Storage

This cowboy caviar will last for up to 5 days in the fridge. The acidic dressing helps keep it fresh, but it’s best eaten immediately. Also, the freshness of your ingredients will determine how long this snack will last.