Cowboy Caviar

A bevy of delicious, colorful ingredients including smoky black-eyed peas, black beans, sweet corn, tomatoes, and avocado create this healthy and completely irresistible Cowboy Caviar. Guaranteed to go over in a big way at any gathering.

Have you heard the whole thing about black eyed peas and good luck for the new year? I’m not typically one who gives in to superstition but this one involves food so it’s worth consideration.

The idea is that if you eat black-eyed peas on New Year’s Day you will have good luck and prosperity all year long. As long as we’re talking prosperity and not fertility, I’m game.

Cowboy Caviar, also known as Texas Caviar, is a super easy, nutritious, and extremely delicious way to accomplish this task. It’s basically a black-eyed pea based salsa with lots of other fresh ingredients thrown in. Since a lot of appetizers are cheesy, mayonnaise based dips and the like, this stuff will help to add some nutritional balance to your night. It’s fresh, light and extremely addictive.

It is a delicious way to ring in the new year but it doesn’t end there. Cowboy Caviar is an excellent choice for a summer cookout when tomatoes are at their peak.

So, as a famous Black Eyed Pea once said…

…Let’s get it started!

Ingredient Notes

For the Cowboy Caviar

• Black beans – A can of black beans, either the plain variety or seasoned for a little extra added flavor.
• Black-eyed peas – Check the canned vegetable aisle of your grocery store for canned black-eyed peas. I love the Seasoned Southern Style Black Eye Peas from Glory Foods. If your store doesn’t carry them, any brand will do.
• Corn – Frozen corn is convenient, high quality and makes this recipe easy as can be. Thaw it in the refrigerator before starting or place it in a colander and rinse it well with cold water, tossing with a spoon until thawed. Drain it well before adding it to the recipe.
• Tomatoes – Choose the reddest, ripe tomatoes you can get your hands on. I’ve made Cowboy Caviar with tomatoes on the vine, hothouse, and roma style tomatoes and they all work great.
• Jalapeno – Jarred sliced jalapenos add a tangy kick. I always use mild but you like things spicy, go with hot. You can substitute a fresh jalapeno if you’d like.
• Green onion
• Bell pepper – Any color will do. I usually go with green for the color contrast. Red, yellow, and orange bell peppers are sweeter and milder in flavor than green and also a great choice.
• Avocado
• Cilantro

For the Dressing

• Extra virgin olive oil
• White wine vinegar
• Lime juice
• Dijon mustard
• Salt and freshly ground black pepper

How to Make Cowboy Caviar

1. Add the the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper to a small mason jar and shake to combine. Alternately, you can whisk the ingredients to together in a small bowl.
2. Combine the black eyed peas, black beans, corn, green onion, bell pepper, tomatoes, jalapenos, and cilantro in a medium bowl. Pour the dressing over the mixture and toss to combine. Cover and refrigerate until ready to serve.
3. Just before serving, add the avocado and gently stir and toss the mixture to combine.

Serving Suggestions

• Serve Cowboy Caviar with tortilla chips for dipping for a healthy-delicious appetizer any time of year.
• Spoon it over grilled steak, chicken, or fish. It’s a natural choice to go along with Simply Grilled Steak, Margarita Chicken, Blackened Mahi Mahi or Blackened Salmon.

Storage

You can assemble Cowboy Caviar several hours in advance, but don’t add the avocado until you are ready to serve. Transfer the mixture to an airtight container and refrigerate it until you are ready to serve.

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The avocado won’t hold up as well as the other ingredients so I find it best if consumed within 24 hours.

Eat, drink, and be merry and kiss the one you love (or the one next to you!) when the clock strikes midnight.

Thank you so much for stopping by my kitchen this year. Wishing you all a very happy, healthy, and prosperous New Year!