Ultimate Cowboy Caviar
Ultimate Cowboy Caviar
Texas caviar, also called cowboy caviar, is a bean salad consisting of black-eyed peas lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips. This version uses 3 kinds of peppers—fresh, pickled, and roasted—and an easy custom dressing to take it to the next level.



  • 1/3 cup avocado oil or other vegetable oil
  • 1/3 cup seasoned rice vinegar
  • 1 lime, juiced
  • 3 cloves garlic, minced
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon white sugar
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle pepper, or to taste


  • 2/3 cup finely diced red onion
  • 1 1/2 cups diced fresh bell peppers
  • 1/3 cup diced jarred roasted red peppers
  • 1/3 cup diced pickled jalapeno peppers, or other pickled peppers
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can black eyed peas, drained and rinsed
  • 2 cups frozen corn
  • 1 cup diced fresh tomato
  • 1/2 cup chopped fresh cilantro
  • scoop-style tortilla chips for serving


  1. Whisk avocado oil, rice vinegar, lime juice, garlic, garlic powder, salt, sugar, cumin, paprika, and chipotle together in a large bowl and set aside until needed.
  2. Rinse diced onion well under cold water; drain well.
  3. Add bell peppers, roasted red peppers, jalapenos, black beans, black-eyed peas, corn, and tomato to the bowl of dressing. Add red onion, stir well, cover, and refrigerate for 2 to 12 hours, tossing occasionally.
  4. Before serving, stir in cilantro. Season to taste with salt. Serve with tortilla chips.


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