Home RecipesAppetizers Texas Caviar (Cowboy Caviar)

Texas Caviar (Cowboy Caviar)

by elyn_ryn

Every summer, I make and keep this crunchy salad in the refrigerator because it is one of my favorite go-to lunches! I rotate it with Black Bean and Corn Salad and Black Bean and Corn Salsa. All three dishes have similar fresh vegetables, but this salad has a subtle honey-lime dressing with a little peppery heat. The salad dressing is not too heavy and imparts a mild lime taste to the vegetables. 

How Did It Get Its Name?

Texas Caviar, aka Houston Caviar, supposedly got its name because the black eye of the black-eyed peas resembled real caviar. It was a humorous comparison that later earned the dish another name, “Cowboy Caviar,” to poke a little fun at the common ingredients that varied greatly from real caviar. Originally served around 1940 on New Year’s Eve at the Houston Country Club, it is now known–and loved–nationwide!

Customize It

The beauty of this salad is that you can add other chopped vegetables or fruits without changing the base flavor. For example, you might add chopped peaches or mangoes to give it a sweet taste or hot peppers to give it a spicy kick.

Cilantro

This salad is delicious with cilantro. However, if you don’t like cilantro, you can substitute another fresh herb, such as chopped basil or oregano, or leave off the herbs altogether.

Lime Dressing

I love the honey-lime dressing on this salad! It is so light and refreshing and doesn’t cover up the taste of the vegetables. However, if you prefer a more robust acidic taste in the dressing, add a splash of vinegar to it. You can also omit the cayenne pepper for an even milder flavor. Enjoy!

Print Recipe
Texas Caviar (Cowboy Caviar)
Vegetable salad with black beans, black-eyed peas, corn, peppers, onion, cilantro, and honey-lime dressing
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 20 minutes
Cook Time 3 minutes
Servings
Ingredients
Vegetables
Dressing
Prep Time 20 minutes
Cook Time 3 minutes
Servings
Ingredients
Vegetables
Dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Vegetables
  1. Drain and rinse the black beans and peas. Let the water drip off them.
  2. Heat the corn in a skillet. Stir to cook for 3-4 minutes. Add (if needed) a little cooking oil to prevent the corn from sticking to the pan. Set it aside to cool.
  3. Chop all the vegetables and add them to a medium bowl. Add the black beans, peas, and corn. Stir to mix well.
Dressing
  1. Whisk all of the dressing ingredients together until emulsified. You can also blend using a blender. Pour the dressing over the vegetables and mix well.
  2. Serve this dish as an appetizer with chips, as a salad, or as a side dish. Store any leftovers in the refrigerator.

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