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Texas Caviar, also known as Cowboy Caviar, is a fresh, colorful, and zesty bean salad that’s perfect for picnics, potlucks, or a healthy snack. It features black-eyed peas, black beans, corn, peppers, and a tangy homemade vinaigrette. Serve it as a dip with tortilla chips or a vibrant side dish!
⏱️ Prep Time
- Prep: 20 minutes
- Chill (optional): 30+ minutes
- Total Time: 20–50 minutes
🧰 Equipment
- Large mixing bowl
- Cutting board and knife
- Strainer
- Measuring cups and spoons
- Whisk or jar with lid (for dressing)
🛒 Ingredients (serves 6–8)
Salad:
- 1 can (15 oz / 425 g) black-eyed peas, drained and rinsed
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) sweet corn, drained (or 1½ cups fresh or frozen corn, cooked)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 1–2 jalapeños, seeded and finely diced (optional, for heat)
- ½ cup chopped fresh cilantro (or parsley)
Dressing:
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lime juice (fresh)
- 1–2 teaspoons sugar or honey (to balance acidity)
- 1 clove garlic, minced
- ½ teaspoon cumin
- Salt and pepper to taste
🧾 Ingredient Notes
- Black-eyed peas & black beans: These give texture and protein. Make sure to rinse them well to remove excess salt and starch. You can also cook your own from dry for a lower-sodium version.
- Corn: Canned works great for convenience, but roasted or grilled corn (cut from the cob) adds amazing depth and smoky flavor.
- Peppers: Use red and green bell peppers for a balance of sweetness and crunch. You can substitute with orange or yellow if preferred.
- Jalapeño: Optional but recommended for a slight kick. Adjust quantity to taste, or omit for mild version.
- Cilantro: Adds brightness—can substitute parsley if you don’t like the flavor.
- Vinegar & lime: These bring acidity and tang—lime juice adds freshness.
- Sugar or honey: Just a touch helps mellow the acidity of the vinegar and lime.
- Cumin: Adds earthy flavor typical of southwestern dishes.
👨🍳 Instructions
Step 1: Prep the salad
- Drain and rinse the black-eyed peas, black beans, and corn.
- Dice the red and green bell peppers. Finely chop the red onion and jalapeño (if using).
- Place all the salad ingredients (beans, corn, peppers, onion, jalapeño, cilantro) into a large mixing bowl. Toss gently to combine.
Step 2: Make the dressing
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lime juice, sugar/honey, minced garlic, cumin, salt, and pepper until well combined.
- Taste and adjust seasoning if needed.
Step 3: Combine and chill
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend (optional, but recommended).
Step 4: Serve
- Serve chilled or at room temperature with tortilla chips as a dip, or on its own as a side dish.
🧮 Nutrition Facts (per serving – approx.)
- Calories: 180 kcal
- Protein: 6 g
- Fat: 7 g
- Carbs: 22 g
- Fiber: 5 g
May vary depending on exact ingredients used.
💡 Tips & Variations
✅ Tips
- Make ahead: Flavors improve after a few hours in the fridge.
- Keeps in fridge for up to 4–5 days in an airtight container.
- Stir before serving, as dressing may settle at the bottom.
🔁 Variations
- Add avocado: Dice and stir in just before serving for creaminess.
- Make it spicy: Add more jalapeño, or a dash of hot sauce.
- Add tomatoes: Cherry or grape tomatoes (halved) work beautifully.
- Make it a meal: Serve over greens or with grilled chicken for a hearty salad.
