Cowboy Caviar-Black Bean Salad with Corn and Avocado
Texas caviar, also known as “cowboy caviar,” is the go-to no-cook, ready-in-minutes dip that suits any occasion. Its hearty yet fresh flavor makes it a crowd-pleaser at potlucks and picnics, whether served as an appetizer or side dish.
To whip up this flavorful dip, combine black-eyed peas, hominy, tomatoes, peppers, onions, and cilantro, all tossed in a zesty Italian dressing. What sets our version apart is the addition of green tomatoes, which impart a vibrant, almost citrusy twist to this bold dip.
The key to achieving the most visually appealing caviar is to ensure all the ingredients are cut to a similar size; uniformity in cutting results in a more scoopable texture.
Enjoy this versatile dip alongside tortilla chips for a hearty appetizer, pair it with eggs for a breakfast delight, or add it to a quesadilla for a satisfying lunch. You can even spoon it over nachos or tacos for an extra burst of flavor. No matter how you choose to serve it, this dip is guaranteed to be a hit—even with those who aren’t Texan!
Why the name “Texas Caviar”? Legend has it that Helen Corbitt, the renowned 1950s Neiman Marcus food director, introduced “pickled black-eyed peas” at a New Year’s Eve celebration at the Houston Country Club. This dish, possibly inspired by Hoppin’ John, a New Year’s Day tradition featuring black-eyed peas for good luck and prosperity, was marinated in a flavorful garlic-and-onion vinaigrette and quickly became a sensation. When Corbitt later served the dish at the Driskill Hotel in Austin, Texas, it was playfully dubbed “Texas caviar” as a nod to its luxurious taste, reminiscent of the pricey delicacy made from fish roe.
INGREDIENTS
1 (15-ounce) can black beans or black eyed peas (or both), drained and rinsed
1 (15-ounce) can corn kernels (or frozen), drained and rinsed
1 medium tomato, diced (regular, roma, or cherry tomatoes also work great)
1 medium avocado, pitted, peeled, and diced
1/2 small red onion and 1 red bell pepper, finely diced
1/2 cup packed fresh cilantro leaves, finely chopped
1 medium jalapeño, ribs and seeds removed, finely diced
1 small garlic clove, minced
2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed
1 tablespoon olive oil
1 teaspoon ground cumin or Emeril’s Bam Seasoning
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.
Make ahead: This can be made up to 1 hour in advance.
Storage: Refrigerate in an airtight container up to 4 days.