You all know that I’m from Oklahoma. I grew up eating caviar from the cowboy, also known as Texas caviar. It’s a traditional bean salad recipe that is popular across the South. It can be served as a salad for a snack or even as a salsa. In either case, the crowds go wild for caviar made by cowboys at gatherings.
Cowboy caviar is prepared with black beans, black-eyed peas, chopped tomatoes, corn, bell, pepper, and onion; all served with a spicy Italian dressing. I often consider cowboy caviar an autumnal salad. However, it’s made from ingredients that are accessible all year long.
Cowboy caviar is the perfect choice for New Year’s Eve when you’re in the mood for something new and hearty and trying to reach your black-eyed pea quantity!
I need help with most cowboy caviar recipes–they’re usually sunk in a store-bought Italian salad dressing. In this way, they may be extremely oily and contain unnecessary preservatives. Instead, I made an easy, homemade Italian dressing by hand. It’s simple to make and delicious.
This recipe will yield a huge dip dish, but I’m sure you can polish it off easily. I hope you like this snarky title delight!
Cowboy Caviar Ingredients
The entire recipe is below. It’s an Italian dressing that can be made using pantry ingredients. Here’s everything you need to know about the fresh ingredients:
Black-Eyed Peas and Black Beans
Beans make up the base of this nutritious salad. Canned beans are a good choice, but you can cook your beans if you wish. One can equal 1 1/2 cups of cooked beans.
TIP: Drain your corn and beans thoroughly before adding the ingredients to the bowl. If they’re sloppy, they’ll weaken your vinaigrette’s flavor.
Corn
Depending on the time of year as well as availability may prefer to cut fresh corn. Alternatively, you can use canned corn (soak it in cold water until completely defrosted) or crack open a can of corn.
Tomatoes
Ripe tomatoes are the best. If tomatoes aren’t in season, I prefer Roma tomatoes (three to four) and cherries (one pint is ideal for making this dish). You can use canned tomatoes. However, it would alter the taste and feel. Fresh tomatoes are preferred.
Bell Pepper and Jalapeno
Yellow, orange, or red bell peppers will work. If you can tolerate some spice, you’ll be awed by jalapenos. If you’re worried about jalapenos, it is possible to reduce the heat by using only one and be certain to get rid of the membranes and seeds before cutting.
Red Onion and Cilantro
These ingredients could be controversial, but there’s little of either recipe. Make sure to include
these ingredients!
Tips: Cut your ingredients into small pieces to match”caviar” textural theme “caviar” textural theme.
Optional Avocado
Although it’s not a traditional ingredient although it’s not traditional, ripe avocado is an excellent ingredient in this salad of beans. Make sure to add avocado before serving so it doesn’t turn brown. You can also serve portions in small portions, with a few slices of avocado atop.
How to Serve Texas Caviar
Serve the cowboy caviar as a salad of beans or dip using sturdy tortilla chips. This recipe is gluten- and vegan-friendly, so it will delight everyone at a gathering. It’s also a healthy snack to store in the refrigerator and will keep well for many days.
Cowboy caviar is delicious for lunch along with lunchtime sandwiches and a quesadilla or to start your day with scrambled or frittered eggs with a warm tortilla.
It is also possible to transform it into a leafy salad by serving it with lettuce. Include some lime juice and feta crumbles and sprinkle with crushed pepitas or corn chips (green seed of a pumpkin).
Healthy Cowboy Caviar
Author: Cookie and Kate
Prep Time: 30 mins
Total Time: 30 minutes
Yield: 8 cups 1x
Category: Appetizer
Method: By hand
Cuisine: Southern
Diet: Vegan
This recipe for cowboy caviar (also called Texas caviar) is made by hand with only the finest ingredients! Serve it as salsa, dip, or salad. It’s sure to be a popular choice at your next event. The recipe makes a lot of “caviar,” about 8 cups.
INGREDIENTS
Cowboy caviar
Two cans (14 one-ounce each) of black-eyed beans, washed and drained. three cups of cooked black-eyed peas
1 can (14 Ounces) of black, washed, and drained beans. 1 1/2 cups cooked black beans
1 1/2 cups fresh or frozen defrosted corn kernels (about 2 ears of corn), as well as one container ( 14 ounces) of corn that has been that, have been drained
1 1/2 cups chopped ripe tomatoes (about 3/4 pound)
1 medium-sized orange, red, or yellow bell pepper chopped
3/4 cup chopped red onion (about 1/2 small red onion)
1 cup chopped stems, leaves, and cilantro
1 to 2 jalapenos with ribs removed, seeds removed, and finely chopped
1 avocado (optional)
Italian dressing
1/3 cup olive oil
3 Tablespoons of lime or red wine vinegar
2 medium cloves of garlic, crushed or minced
1 to 1 1/2 teaspoons salt, according to the taste
1 tablespoon dried oregano
1 teaspoon dried basil
1 tablespoon honey or maple syrup
1/8 teaspoon red pepper Flakes
Freshly crushed black pepper to taste
INSTRUCTIONS
Mix the drained black-eyed beans and peas with black eyes corn, chopped tomatoes, bell pepper, onion, jalapeno, and cilantro in a large bowl. If you’re adding avocado, you should wait to chop until you’re ready to serve the dip so it doesn’t go brown.
In a bowl, mix all dressing ingredients till mixed. Serve the dressing in a serving bowl and mix until thoroughly mixed. Add additional salt or pepper. If you’d like your salad to have a more pickled taste, Add a tablespoon of vinegar or add more flavor to the salad, add a tablespoon of olive oil.
For the best flavor, allow the dish to rest for at least 20 minutes before serving. If you’re using avocado to the mix, add it just before serving.
NUTRITION INFORMATION
