Before you exit out of this page, it’s not what it sounds like. This cowboy caviar contains zero caviar, or any other animal ingredient for that matter. Totally vegan and tasty. I’m not sure where the name “cowboy caviar” originated from, but it’s just a fancy way of saying “bean salsa”. Black eyed peas, black beans, corn, plus your regular salsa or pico ingredients are found in this dish. You can find several different versions of cowboy caviar floating around- just like any type of dip, it’s pretty customizable! Normally, you’d find this tossed with Italian dressing, but we made a lighter, healthier, lime vinaigrette to pair with it. This kind of reminds of our peacho-de-gallo, in that it’s stupid easy to make. You can’t mess this recipe up. It’s fail-proof.
If you’re like my family, and are forced to eat black-eyed peas for the new years, this is the dish for you! I hated black-eyed peas growing up. Every New Years Eve I had to have a small bite of them so I didn’t bring bad luck to the family (you’re welcome, dad!) We still haven’t won the lottery yet, so I’m not quite convinced they bring the greatest luck. We’ll see, though.
This is perfect to serve at holiday parties, or your next get-together. Enjoy with tortilla chips or crackers. If you’re like Eric, then wheat thins may be your go-to. I’m not here to judge – enjoy this however you please!
This cowboy caviar, also known as a bean salsa, is an easy and flavorful snack. Great dip for parties and large gatherings.
- 1 16 oz can black eyed peas drained and rinsed
- 1 16 oz can corn drained and rinsed
- 1 16 oz can black beans drained and rinsed
- 2 large tomatoes diced
- 1/2 red onion diced
- 1 medium jalepeno seeded and diced
- 1/2 C cilantro chopped
For The Dressing
- 1/2 C lime juice
- 1/2 C red wine vinegar
- 1.5 tsp minced garlic add more to taste
- 3/4 C olive oil
- sea salt to taste
Add the first 7 ingredients in a large bowl and toss to combine.
In a separate bowl, add the first 3 dressing ingredients, and whisk in the olive oil until combined.
Pour the dressing into the bean mixture, stir, cover, and refrigerate for at least 2 hours.
Add more salt to taste, and keep refrigerated for up to 1 week.