Cowboy Caviar Recipe – An Easy and Fresh Bean and Veggie Dish!


My Dad created this version of Cowboy Caviar which is traditionally a mix of black-eyed peas, corn, veggies tossed in a marinade to create a super fresh and really tasty dish that’s perfect as a side or for scooping up with tortilla chips.

I tried it out last weekend and since then I’ve made two batches – it’s THAT good!!!

It’s very easy to adjust the recipe to your preferences and I’ve added in some chopped jalapenos for a little heat. 

Cowboy Caviar Recipe:

– 2 (15oz) cans black-eyed peas –drained and rinsed

– 1 can corn (yellow or white) – drained and rinsed

– 1 yellow and 1 orange bell pepper – seeded and finely chopped

– 2 tomatoes – cut into small pieces

– 1 chopped onion – yellow or red

– 3 TBL lime juice

– ¼ c roughly chopped cilantro

– ¼ c extra virgin olive oil

– ¼ c red wine vinegar

– 1 TBL chopped garlic

– Kosher salt and freshly ground black pepper to taste


Combine all ingredients in large bowl and toss well. 

Refrigerate for several hours or overnight. 

Adjust salt and pepper to taste.     

Serve with chips, crackers (or your own oven baked tortilla chips brushed lightly with olive oil.  Cut the tortillas into triangular shapes before baking for about 15 minutes or until crisp).

Recipe courtesy of Greg McDermott

The cowboy caviar dish has an interesting
history, and is apparently Texas inspired (I had no idea Athens Texas is the black-eyed pea capital!).

Some also say eating black-eyed peas is good luck on New Years Day.  Whether that holds true on other days I’m not sure but this recipe is definitely a winner year round!

Chopping the veggies does take some time but it IS worth it and this recipe makes a pretty large batch.


Copyright©2011 by Diane McDermott, All Rights Reserved, “Cowboy Caviar Recipe – An Easy and Fresh Bean and Veggie Dish!”


The content of this blog is the original content of Diane McDermott, NC Residential Real Estate Broker in south Charlotte NC

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