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Cowboy Caviar

Cowboy caviar is a Tex-Mex black-eyed pea salad dip with a glossy vinaigrette coating every crunchy bite. It’s a make-ahead colorful mix of peppers, corn, onion, jalapeño, and cilantro—tossed, chilled, then served with tortilla chips.
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Prep Time 15 minutes
Rest time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: Tex-Mex
Calories: 340
Ingredients Method Notes

Ingredients
  

Cowboy caviar salad
  • 2 can (15 oz) black-eyed peas drained and rinsed
  • 2 cup corn fresh or frozen
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 0.5 red onion finely diced
  • 1 jalapeño minced
  • 0.25 cup cilantro chopped
Vinaigrette dressing
  • 0.33 cup olive oil
  • 3 tbsp lime juice
  • 2 tbsp red wine vinegar
  • 2 clove garlic minced
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 salt to taste
  • 1 pepper to taste

Method
 

Mix the cowboy caviar
  1. Add black-eyed peas, corn, diced red bell pepper, diced orange bell pepper, red onion, jalapeño, and cilantro to a large bowl and mix until evenly combined.
  2. In a separate bowl, whisk olive oil, lime juice, red wine vinegar, minced garlic, cumin, chili powder, salt, and pepper until the dressing looks uniform and well combined.
  3. Pour the dressing over the vegetables and gently toss until everything is glossy and coated.
Chill and serve
  1. Cover and refrigerate for at least 2 hours to let the flavors meld and the mixture thicken slightly in texture.
  2. Stir before serving and spoon the cowboy caviar over tortilla chips.

Notes

For best flavor, chill at least 2 hours (up to 24 hours) so the vinaigrette coats the vegetables evenly; stir once right before serving. Refrigerate leftovers in a covered container for 3 days—freeze is not recommended because bell peppers and peas can soften and weep. If you prefer a lighter option, use reduced-fat olive oil (or a light olive oil blend) to lower calories without changing the make-ahead method.