Recipe Details
Cowboy Caviar (Texas Caviar): A Celebrated Southern Legume Salad
Updated: August 19, 2020
Total Preparation & Chill Time: 15 minutes (active prep) + 2 hours (chilling)
Rating: 4.0/5 (Based on 4,165 reviews)
Community Engagement: 376 comments
Introduction & Culinary Heritage
Known regionally as Texas caviar or cowboy caviar, this vibrant legume-based salad has become an iconic staple at Southern tailgates, potlucks, and gatherings. Its creation traces back to Helen Corbitt, a New York-born dietitian who, upon relocating to Texas in 1931, encountered black-eyed peas for the first time—a culinary twist that would spark her innovative recipe. Over four decades in Texas’s restaurant industry, Corbitt combined these humble legumes with a simple vinaigrette, birthing a dish that swiftly became a beloved staple. Today, its flexibility endures, with variations ranging from classic to contemporary interpretations, all anchored by its fresh, tangy, and hearty profile.
Ingredients (Serves 4–6)
(For a traditional version, as referenced in the original recipe)
| Component | Quantity | Notes |
|----------------------|------------------------------|--------------------------------------------|
| Black-eyed peas | 1 cup (dried or 15 oz canned) | Drain and rinse if using canned; boil dry beans until tender (≈45 mins) |
| Black beans | 1 cup (dried or 15 oz canned) | Same preparation as above; dry beans: soak 8+ hours, cook until soft |
| Sweet corn | 1 cup (fresh, ½ cup frozen, or 15 oz canned) | Fresh: kernels removed; canned: drained/rinsed |
| Red onion | ½ cup, finely diced | For mild bite; use red onion for color contrast |
| Bell pepper (red/yellow) | ½ cup, diced | Adds sweetness and crunch; seed if desired for less heat |
| Cherry tomatoes | 1 cup, halved or quartered | Smaller cuts ensure even distribution |
| Avocado | ½ medium, diced | Optional (adds creaminess; add just before serving to prevent browning) |
| Vinaigrette: | | |
| Extra-virgin olive oil | 2 tbsp | For richness; cold-pressed for flavor |
| Red wine vinegar | 1 tbsp | Bright acidity; substitute apple cider vinegar for depth |
| Fresh lemon juice | 1 tbsp | Balances oil and vinegar; squeeze fresh |
| Minced garlic | 1 small clove | Optional, for aromatic depth |
| Dried oregano | ½ tsp | Classic herb for Mediterranean flair |
| Salt & black pepper | To taste (≈¼ tsp salt, ⅛ tsp pepper) | Adjust to preference |
| Red pepper flakes | ¼ tsp (optional) | Adds subtle heat; omit for milder profiles |
Step-by-Step Preparation
Prepare the Legumes:
If using dry beans: Rinse, soak in cold water overnight, then drain and cook in fresh water until tender (45–60 minutes). Cool slightly before use.
If using canned beans: Drain and rinse thoroughly to remove excess salt. Transfer to a large mixing bowl.
Prep Vegetables:
Dice red onion, bell pepper, and cherry tomatoes. Measure sweet corn and add to the bowl with the beans.
- Make the Vinaigrette:
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, pepper, and red pepper flakes (if using). Whisk until emulsified and seasonings are dissolved.
- Combine & Chill:
Pour the vinaigrette over the bean-vegetable mixture. Gently toss to coat all ingredients evenly. Fold in diced avocado (if using) to prevent browning. Cover and refrigerate for at least 2 hours to allow flavors to meld (longer chilling enhances taste).
Recipe Variations & Tips
Spicy Twist: Add ¼ cup roasted jalapeño slices or a pinch of chipotle powder to the vinaigrette for heat.
Bottled Dressing Alternative: Substitute the homemade vinaigrette with ½ cup high-quality bottled Italian dressing (omit added sugar for authenticity).
Avocado-Free Option: Replace avocado with diced cucumber or zucchini for a lighter, no-creaminess version.
Texture Upgrade: Add ¼ cup fresh cilantro or parsley for herbaceous brightness; include a pinch of sugar to balance acidity if using less vinegar.
This salad’s versatility shines in its adaptability—whether served as a standalone dip with tortilla chips, a side dish for grilled meats, or a picnic centerpiece, Cowboy Caviar delivers timeless Southern charm with modern flexibility. For best results, prepare 1 day ahead; it will only improve as flavors deepen in the refrigerator.
Note: All nutritional values approximate and may vary based on ingredient brands and portion sizes.