(Cowboy) Texas Caviar

Cowboy caviar in a white bowl with tortilla chips

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Easy black-eyed pea and black bean salad with loads of fresh veggies and herbs and a light dressing.




  • ⅓ cup olive oil
  • 3 tablespoons red or white wine vinegar
  • 1 ½ tablespoons granulated sugar
  • 1 ¼ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano leaves


  • 15-ounce can black-eyed peas, rinsed and drained
  • 15-ounce can black beans, rinsed and drained
  • 15-ounce can fire roasted diced tomatoes, drained
  • 1 ½ cups cooked sweet corn (from fresh, frozen or canned)
  • 1 medium bell pepper, seeded and diced
  • 1 medium jalapeno, seeded and minced
  • ½ small red onion, peeled and minced
  • ½ cup fresh cilantro, chopped
  • 1 bag tortilla chips, for serving


  1. In a large bowl, whisk together the olive oil, vinegar, sugar, salt, black pepper, chili powder and oregano.
  2. To the bowl, add the black-eyed peas, black beans, tomatoes, corn, bell pepper, jalapeno, onion and cilantro and stir to combine. Refrigerate at least 30 minutes. Taste and adjust seasoning, if necessary.
  3. Serve with tortilla chips.


Substitution Tip: Try 2 chopped roma tomatoes instead of the can of diced tomatoes.