Cowboy Caviar

5 from 50 votes

Cowboy Caviar, also known as Texas Caviar, is a cold salad recipe consisting of black eyed peas, a light vinaigrette dressing, and colorful vegetables!

Prep Time20

Total Time5

Course: Side Dish

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Mixing Bowls

Ingredients

Caviar:

15 ounces canned black beans drained and rinsed
15 ounces canned black eyed peas drained and rinsed
2 medium tomatoes seeds removed, diced (about 1 cup once chopped)
15 ounces canned corn drained, can use 1-2 cups of fresh or frozen instead if available
15 ounces black olives drained and chopped
1 avocado pit removed, peeled, chopped
1 red bell pepper seeds and stem removed, diced
1/2 medium red onion diced
1/4 cup fresh cilantro minced

Dressing:

1/4 cup lime juice
1 tablespoon raw honey
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt more if desired
1/3 cup olive oil

Instructions

Make the salad: Combine all ingredients, except for those designated for the dressing in a very large bowl. Toss to combine.
15 ounces canned black beans, 15 ounces canned black eyed peas, 2 medium tomatoes, 15 ounces canned corn, 15 ounces black olives, 1 avocado, 1 red bell pepper, 1/2 medium red onion, 1/4 cup fresh cilantro
Make the dressing: Combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of 1/3 cup olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified.
1/4 cup lime juice, 1 tablespoon raw honey, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon kosher salt
Combine and serve: Add dressing to the salad and toss to coat. Transfer to a clean bowl for serving, if desired. Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit the avocado and keep dressing separate until you're ready to serve. Enjoy!

Nutrition