Cowboy Caviar (Texas Caviar): A Celebrated Southern Legume Salad

Updated: August 19, 2020

Total Preparation & Chill Time: 15 minutes (active prep) + 2 hours (chilling)

Rating: 4.0/5 (Based on 4,165 reviews)

Community Engagement: 376 comments

Introduction & Culinary Heritage

Known regionally as Texas caviar or cowboy caviar, this vibrant legume-based salad has become an iconic staple at Southern tailgates, potlucks, and gatherings. Its creation traces back to Helen Corbitt, a New York-born dietitian who, upon relocating to Texas in 1931, encountered black-eyed peas for the first time—a culinary twist that would spark her innovative recipe. Over four decades in Texas’s restaurant industry, Corbitt combined these humble legumes with a simple vinaigrette, birthing a dish that swiftly became a beloved staple. Today, its flexibility endures, with variations ranging from classic to contemporary interpretations, all anchored by its fresh, tangy, and hearty profile.

Ingredients (Serves 4–6)

(For a traditional version, as referenced in the original recipe)

| Component | Quantity | Notes |

|----------------------|------------------------------|--------------------------------------------|

| Black-eyed peas | 1 cup (dried or 15 oz canned) | Drain and rinse if using canned; boil dry beans until tender (≈45 mins) |

| Black beans | 1 cup (dried or 15 oz canned) | Same preparation as above; dry beans: soak 8+ hours, cook until soft |

| Sweet corn | 1 cup (fresh, ½ cup frozen, or 15 oz canned) | Fresh: kernels removed; canned: drained/rinsed |

| Red onion | ½ cup, finely diced | For mild bite; use red onion for color contrast |

| Bell pepper (red/yellow) | ½ cup, diced | Adds sweetness and crunch; seed if desired for less heat |

| Cherry tomatoes | 1 cup, halved or quartered | Smaller cuts ensure even distribution |

| Avocado | ½ medium, diced | Optional (adds creaminess; add just before serving to prevent browning) |

| Vinaigrette: | | |

| Extra-virgin olive oil | 2 tbsp | For richness; cold-pressed for flavor |

| Red wine vinegar | 1 tbsp | Bright acidity; substitute apple cider vinegar for depth |

| Fresh lemon juice | 1 tbsp | Balances oil and vinegar; squeeze fresh |

| Minced garlic | 1 small clove | Optional, for aromatic depth |

| Dried oregano | ½ tsp | Classic herb for Mediterranean flair |

| Salt & black pepper | To taste (≈¼ tsp salt, ⅛ tsp pepper) | Adjust to preference |

| Red pepper flakes | ¼ tsp (optional) | Adds subtle heat; omit for milder profiles |

Step-by-Step Preparation

1. Prepare the Legumes:

2. If using dry beans: Rinse, soak in cold water overnight, then drain and cook in fresh water until tender (45–60 minutes). Cool slightly before use.

3. If using canned beans: Drain and rinse thoroughly to remove excess salt. Transfer to a large mixing bowl.

4. Prep Vegetables:

Dice red onion, bell pepper, and cherry tomatoes. Measure sweet corn and add to the bowl with the beans.

1. Make the Vinaigrette:

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, pepper, and red pepper flakes (if using). Whisk until emulsified and seasonings are dissolved.

1. Combine & Chill:

Pour the vinaigrette over the bean-vegetable mixture. Gently toss to coat all ingredients evenly. Fold in diced avocado (if using) to prevent browning. Cover and refrigerate for at least 2 hours to allow flavors to meld (longer chilling enhances taste).

Recipe Variations & Tips

• Spicy Twist: Add ¼ cup roasted jalapeño slices or a pinch of chipotle powder to the vinaigrette for heat.

• Bottled Dressing Alternative: Substitute the homemade vinaigrette with ½ cup high-quality bottled Italian dressing (omit added sugar for authenticity).

• Avocado-Free Option: Replace avocado with diced cucumber or zucchini for a lighter, no-creaminess version.

• Texture Upgrade: Add ¼ cup fresh cilantro or parsley for herbaceous brightness; include a pinch of sugar to balance acidity if using less vinegar.

This salad’s versatility shines in its adaptability—whether served as a standalone dip with tortilla chips, a side dish for grilled meats, or a picnic centerpiece, Cowboy Caviar delivers timeless Southern charm with modern flexibility. For best results, prepare 1 day ahead; it will only improve as flavors deepen in the refrigerator.

Note: All nutritional values approximate and may vary based on ingredient brands and portion sizes.