Cowboy Caviar

Updated: Aug. 19, 2020

Total Time: 15 minutes (active prep) + 2 hours (chilling)

Ingredients

For the Dressing

• ⅓ cup olive oil

• ¼ cup red wine vinegar (or lime juice, per variation)

• 3–4 garlic cloves, minced

• 1 teaspoon granulated sugar

• ½ teaspoon Kosher salt (adjust to taste)

• ½ teaspoon freshly ground black pepper (adjust to taste)

For the Salad Base

• 3 plum tomatoes, cored, seeded (optional, for reduced moisture) and diced

• ½ red onion, finely diced (about ¾ cup)

• 1 (15-ounce) can black beans, rinsed and drained

• 1 (15-ounce) can black-eyed peas, rinsed and drained

• 1½ cups fresh corn kernels (from 2–4 cobs) or 8 ounces thawed, drained frozen sweet corn

• 1 red, green, or yellow bell pepper, seeded and finely diced

• 1 jalapeño, seeded (mild) or with seeds (spicy) and finely diced

• ½ cup chopped cilantro leaves and tender stems (plus extra for garnish)

• 1 avocado, diced (optional, for creaminess; add if desired)

• 1 scallion, white and green parts, chopped (for garnish, optional)

• Tortilla chips, for serving

Preparation Instructions

Step 1: Prepare the Dressing

In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, sugar, salt, and pepper until emulsified. Taste and adjust seasoning as needed—aim for a balanced tangy-sweet profile.

Step 2: Assemble and Chill

In a large mixing bowl, combine all salad base ingredients: diced tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, and cilantro. Pour the dressing over the mixture and toss gently to coat evenly. Season with additional salt and pepper if needed.

Cover tightly with plastic wrap or a lid and refrigerate for at least 2 hours (preferably 4 hours or overnight) to allow flavors to meld.

Step 3: Serve

Before serving, give the caviar a final toss to redistribute dressing. Sprinkle with chopped scallions and diced avocado (if using). Serve with tortilla chips for dipping.

Pro Tips & Variations

• Roasted Corn: For deeper flavor, roast corn (fresh or frozen) on a rimmed baking sheet at 425°F (220°C) with 1 tbsp olive oil for 15–20 minutes (stir halfway) until lightly charred. Add to the salad after roasting (it softens slightly in the dressing).

• Lime Twist: Swap 1–2 tbsp red wine vinegar with lime juice for brightness—pairs beautifully with black beans and avocado.

• Tex-Mex Upgrade: Add 1–2 tbsp lime juice (replacing vinegar) and 1–2 chopped chipotle peppers in adobo to the dressing for heat and depth.

• Avocado Boost: Fold in diced avocado just before serving (to prevent browning) for creaminess.

Historical Context

Cowboy Caviar draws inspiration from Helen Corbitt, a Texas culinary legend. As director of Neiman-Marcus’ Zodiac Room, she championed bold Southwest flavors, including black-eyed peas—a staple for New Year’s luck in Texas. Her recipes, still celebrated today, embody the region’s vibrant food heritage.

Recipe Notes: This dish is a crowd-pleaser for parties and leftovers keep well in the fridge for up to 3 days!