Cowboy Caviar Salad or Side

Our recipe this month is a throw back from 1940. Originally called Texas Caviar and created by Helen Corbitt while culinary director of Neiman Marcus in Dallas. Traditionally it is made with black-eyed peas and served on New Years Day for a year of prosperity.

Our take on it uses either black-eyed peas or red, black, or pinto beans. They are mixed with green onion, red onion, bell pepper, jalapeño, tomato, and garlic…corn is also an option so I added it. The salad is then tossed with a vinaigrette made from olive oil, lime juice, cumin, salt, smoked paprika, and honey. The whole thing can then be drizzled with hot sauce if so desired.

I am not a fan of beans, so I had to defer to my husband on his thoughts about this “caviar”. He really enjoyed it as a side, but thought it would also work perfectly in a rice bowl with chicken or fish…so that is how he had it the second day. He loved it and said it gave the bowl a lot of flavor..I am guessing primarily from the vinaigrette.

I think this is a keeper and can be used a variety of ways!

4 thoughts on “Cowboy Caviar Salad or Side

  1. I bet it was fabulous in a buddha bowl type of thing! My kid is also someone who is not the biggest fan of beans–hence being super excited that steak was also part of the meal. 🤣 Looks great, even if you had to defer to the person who’d actually eat it!

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