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Cowboy Caviar

Cowboy Caviar is a colorful Tex-Mex salad/dip made with black-eyed peas and corn, coated in a tangy vinaigrette. After a short chill, the glossy dressing clings to the diced bell peppers and onion for a fresh, make-ahead bite.
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Prep Time 15 minutes
resting 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: Tex-Mex
Calories: 270
Ingredients Method Notes

Ingredients
  

Cowboy caviar base
  • 2 can (15 oz) black-eyed peas drained and rinsed
  • 2 cup corn fresh or frozen
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 0.5 red onion finely diced
  • 1 jalapeño minced
  • 0.25 cup cilantro chopped
Dressing (vinaigrette)
  • 0.333 cup olive oil
  • 3 tbsp lime juice
  • 2 tbsp red wine vinegar
  • 2 clove garlic minced
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Method
 

Make the base
  1. Combine black-eyed peas, corn, diced red bell pepper, diced orange bell pepper, finely diced red onion, minced jalapeño, and chopped cilantro in a large bowl, spreading the mixture so ingredients are evenly distributed.
  2. Whisk olive oil, lime juice, red wine vinegar, minced garlic, cumin, chili powder, salt, and black pepper together until the dressing looks uniform and glossy.
  3. Pour the dressing over the vegetables and gently toss to combine, coating everything until the speckled mixture glistens.
Chill and serve
  1. Cover and refrigerate for 2 hours so flavors meld and the vinaigrette sets on the vegetables.
  2. Stir before serving, then scoop the cowboy caviar with tortilla chips for a crunchy side.

Notes

Pro tip: rinse and drain the black-eyed peas well so the vinaigrette clings instead of pooling. Store covered in the refrigerator for 3–4 days; it’s best within that window. Freezing isn’t recommended because the bell peppers and corn can soften. For a lower-sodium option, use salt-free canned black-eyed peas and season with extra lime juice and spices to taste.