Best Cowboy Caviar Recipe – How To Make Cowboy Caviar

Caitlin Bensel

Cowboy caviar, also known as Texas caviar, is not just a simple salsa! It’s bursting with color, texture and flavor from an array of fresh vegetables and packed with protein from both black-eyed peas and black beans. Call it a salsa, a a salad, appetizer, or vegetable side dish – it’s the perfect year-round potluck dish that will have everyone turning and eating!

What is cowboy caviar made of?

Everyone has their own version of Texas or cowboy caviar. For this recipe, we use a mix of black beans and black-eyed peas for color and flavor. Tomatoes, peppers, onions and sometimes even corn are commonly added. Jalapeño pepper adds zest while cilantro keeps things fresh. We seasoned it with red wine vinegar, olive oil and added a little Worcestershire sauce for saltiness and depth. Some recipes use bottled Italian dressing. When going this route, substitute about 1/3 cup salad dressing in place of olive oil, vinegar, and Worcestershire and slightly decrease the salt and pepper.

What does cowboy caviar taste like?

Like a cross between pico de gallo and black bean salsa, cowboy caviar is bright, fresh and full of crunch. Eat it with fries or serve it as an accompaniment to a summer menu.

Is cowboy caviar spicy?

It’s up to you! This recipe calls for a chopped jalapeño, which, by leaving the seeds and white flesh intact, adds a bit of spice to the dish. If you like it just a little spicy, remove the seeds. Don’t like spices at all? Forget the jalapeño completely.

How long does cowboy caviar keep in the fridge?

Cowboy caviar can be prepared up to 2 days in advance and refrigerated until ready to serve. It’s fine to hold out even longer, but the vegetables will start to lose their crunch. Pro tip: Add cilantro just before serving to keep it bright and fresh.

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Yields:

6


cups

Preparation time:

0

hours

15

minutes

Total time:

0

hours

15

minutes

1


15 oz. can of black-eyed peas, drained and rinsed

1


15 oz. can of black beans, drained and rinsed

1 1/2 tsp.

diced roma tomatoes

1


jalapeno pepper, chopped

1


yellow bell pepper, chopped

1/2 tsp.

red onion, chopped

1 tbsp.

Worcestershire sauce

1/2 tsp.

ground black pepper

Tortilla chips, for serving

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  1. Combine black-eyed peas, black beans, tomato, bell pepper, red onion, jalapeño, cilantro, olive oil, vinegar, Worcestershire sauce, seasoned salt, cumin and black pepper in a large mixing bowl. Mix well to combine. Serve with tortilla chips.

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