Cowboy Caviar is a colorful and hearty dip loaded with corn, black beans, black-eyed peas, and other fresh vegetables, tossed with an Italian vinaigrette dressing. Check out my other appetizers, too!
Cowboy Caviar, also known as Texas Caviar, was said to have been created in the 1940s by Helen Corbitt, who was living in Texas. She was asked to make something with black-eyed peas. Well, since she wasn’t a fan of black-eyed peas, she added other ingredients to help hide the taste of the peas. Thus, we have Cowboy, or Texas, Caviar.
Vegetables: I stuck with many of the vegetables that are common in this dip. And, of course, I had to include black-eyed peas, which are the reason this dip was created!
Cilantro: Yes, I know not everyone is a fan of cilantro. However, I would encourage you to start with a little bit of it in this dip. However, if you have a super strong distaste for it, you could leave it out.
Dressing: Make your own Italian dressing to pour over the vegetables. Or, use store-bought Italian vinaigrette.
What are Black-Eyed Peas?
Well, you may know the Black-Eyed Peas as a musical group. However, in this case, the black-eyed peas are what gets this dip or side dish started. (Did you catch the musical reference there?) Black-eyed peas are technically not peas, but beans. They are part of the legume family and are a cream color with a black spot that looks like an eye.
If you really don’t want to use black-eyed peas in the dip, you can certainly double up on another favorite vegetable in the mix. Or, use another variety of cooked beans.
How Long will Cowboy Caviar Last?
This dip should be stored in an airtight container in the refrigerator. It will last 3-4 days if you are lucky. Once you start eating this by the spoonful, it may not last very long!
- 1 container (10 ounces) cherry tomatoes, finely chopped (about 1½ cups)
- 1 tablespoon finely chopped cilantro
- 1 small small red onion, finely chopped (about ¾ cup)
- 1 can (15.25 ounces) yellow corn, drained
- 1 can (11 ounces) white corn, drained
- 1 can (15 ounces) black beans, drained, rinsed
- 1 can (15.5 ounces) black-eyed peas, drained, rinsed
- 1 medium jalapeno pepper, seeded, finely chopped (about ¼ cup)
- 1 red bell pepper, seeded, finely chopped (about ½ cup)
- 1 orange bell pepper, seeded, finely chopped (about ½ cup)
- 1 yellow bell pepper, seeded, finely chopped (about ½ cup)
- 1 cup Italian vinaigrette, or less to taste
- tortilla chips, for dipping
- In a large bowl, combine the cherry tomatoes, cilantro, red onion, yellow corn, white corn, black beans, black-eyed peas, jalapeno, red pepper, orange pepper, and yellow pepper.
- Pour up to one cup of the Italian vinaigrette over the vegetables, starting with less and tasting to see if more is needed. Mix well, adjusting the amount of dressing as needed. Refrigerate until ready to serve.
- Serve with tortilla chips.
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