Salad: United States – Texas Cuisine – Cowboy Caviar

Serving Size: 6

Approximate Time

Prep 20 min

Cook 8 min

Additional 30 min

Total 55 min

Ingredients

- 1 (15 oz) can black-eyed peas, drained and rinsed (about 1 1/2 cups/255 g drained)
- 1 (15 oz) can black beans, drained and rinsed (about 1 1/2 cups/255 g drained)
- 1 1/2 cups (240 g) corn kernels (fresh or frozen, thawed)
- 3 medium Roma tomatoes, seeded and diced (about 2 cups/300 g)
- 1 medium red bell pepper, seeded and diced (about 1 cup/150 g)
- 1 jalapeño, seeded if desired and finely chopped (about 10 g)
- 1/2 cup (75 g) red onion, finely diced
- 1/2 cup (50 g) green onions (scallions), thinly sliced
- 1/2 cup (packed) cilantro, chopped (about 15 g)
- 2 ripe avocados, diced (optional) (about 10–12 oz/280–340 g total)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) apple cider vinegar
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 tbsp (15 ml) honey or agave syrup
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) chili powder
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (6 g) kosher salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional, for extra heat)
- Tortilla chips or chopped lettuce, for serving (optional)

Instructions

Short Description:
A bright, Texan-style bean and corn salad combining black-eyed peas, black beans, charred corn, tomatoes, and peppers tossed in a tangy lime-vinaigrette. Bold, fresh flavors make it a great picnic or potluck salad.

Regional Notes:
This Texas variation highlights black-eyed peas alongside black beans and charred corn, favoring bold citrus-acid and smoky spice notes typical of Texan cuisine. Fresh cilantro, jalapeño heat, and a tangy-lime vinaigrette differentiate it from milder or southern-only versions.

1. If charring corn: heat a large skillet or grill pan over medium-high heat. Add corn kernels in a single layer (no oil needed for a dry char) and cook, stirring occasionally, until kernels develop brown spots and smoky aroma, 6–8 minutes. Transfer to a bowl to cool. If not charring, skip this step and use raw or thawed corn.
2. Prepare beans and vegetables: drain and rinse the black-eyed peas and black beans. Dice the Roma tomatoes (seed if you prefer less liquid), red bell pepper, red onion, and slice the green onions. Finely chop the jalapeño and cilantro.
3. Make the dressing: in a small bowl or jar, whisk together the lime juice, apple cider vinegar, olive oil, honey, Dijon mustard, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and cayenne (if using) until emulsified.
4. In a large mixing bowl, combine the drained black-eyed peas, drained black beans, charred or raw corn, diced tomatoes, red bell pepper, red onion, jalapeño, and green onions.
5. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Fold in the chopped cilantro. Taste and adjust seasoning with more salt, lime juice, or honey as desired.
6. Chill the salad for at least 30 minutes to 1 hour to let flavors meld. For best flavor, refrigerate up to 4 hours before serving.
7. Just before serving, gently fold in the diced avocados if using (to prevent browning). Serve chilled or at cool room temperature with tortilla chips or over chopped lettuce as desired.