Cowboy Caviar

No fish eggs here—just a scoopable mix of beans, corn, and veggies dressed to impress.

By Laila Ibrahim
Published August 13, 2025
A bowl of cowboy caviar surrounded by tortilla chips with a hand holding a chip topped with the dish

Serious Eats / Jen Causey
In This Recipe

Why It Works

  • Using dried black-eyed peas and cooking them with aromatics gives them deep flavor, but you can use canned if you're short on time. 
  • Soaking black-eyed peas in salted water seasons them throughout and shortens cook time.
  • Cooking fresh corn just below a boil preserves its juiciness and crisp-tender bite.
  • Resting the salad for 15 minutes before serving allows flavors to meld.

A name like "cowboy caviar," can't help but elicit a smile. It's playful, a little tongue-in-cheek, entirely unpretentious, and despite the "caviar" part, there's not a fish egg in sight. Also known as Texas caviar, the dish was created in the 1940s by Helen Corbitt, a chef from upstate New York who was culinary director at Neiman Marcus in downtown Dallas, according to a 2022 article in The Dallas Morning News. The colorful mix of beans, corn, peppers, tomatoes, and herbs owes more to potluck tables and backyard barbecues than to black-tie galas. Since the '40s, cowboy caviar has become a beloved staple across the South and beyond, prized for its bright flavors, eye-catching colors, and ability to hold its own as both a dip and a salad.

Cooking the Black-Eyed Peas

This recipe for cowboy caviar comes from my colleague Giovanna Vazquez, from our Birmingham, Alabama test kitchen. She takes the time to coax maximum flavor out of each component, starting with the black-eyed peas. While many recipes call for using canned black-eyed peas, if you have time, it's worth starting with dried peas and cooking them with aromatics. An overnight soak in salted water not only seasons the peas from the inside out but also shortens their cooking time. They’re then simmered in vegetable stock with onion, garlic, a bay leaf, and a pinch of crushed red pepper, for much better flavor than plain black-eyed peas from a can. If you'd rather skip the soaking and simmering altogether, canned black-eyed peas work well—just rinse, drain, and reduce the cooking time to about 10 minutes, until flavors meld.

Perfecting the Corn

For the corn, gentle cooking is key. Heating it just below a boil swells and sweetens the kernels without breaking down too much of the pectin that keeps them plump. It's the difference between juicy, crisp-tender corn and the shriveled kernels you get from a hard boil. As the corn cools, the flavorful dressing is built. 

A bowl of cowboy caviar surrounded by tortilla chips

Serious Eats / Jen Causey

A Bright, Smoky, and Balanced Vinaigrette

The dressing comes in like a spark—bright, smoky, and just sweet enough to round out the tart edges. Olive oil gives it body and richness, while red wine vinegar and lime juice bring a sharp, mouthwatering tang. Cumin and ancho chile powder add earthy warmth, garlic powder slips in a savory backbone that's more concentrated but less sharp than its fresh counterpart, and a touch of honey softens it all into balance. This vinaigrette doesn't just coat the salad—it wakes it up, wrapping every bite in layers of citrusy brightness, gentle heat, and lingering spice.

Putting It All Together

Once the dressing is whisked together, it's time to build the salad. In addition to the savory black-eyed peas and sweet, juicy corn, there are, cherry tomatoes that bring a pop of acidity, and red bell peppers and jalapeño, which contribute a fruity crunch and gentle heat. Cilantro ties everything together with its herbaceous lift, and a scattering of roasted red peppers deepens the flavor with a hint of smokiness.

Last but not least is letting the assembled salad rest at room temperature for about 15 minutes before serving. That short pause allows the flavors to mingle and settle into each other, so every scoop is balanced and bright. Serve it with tortilla chips for dipping or spoon it into a bowl for a light, satisfying lunch. However you eat it, cowboy caviar delivers exactly what its name promises: something fun, a little unexpected, and completely irresistible. It may not be served with premium vodka and a mother-of-pearl spoon, but it's every bit as worthy of a crowd's attention.

This recipe was developed by Giovanna Vazquez ;the headnote was written by Laila Ibrahim.

Recipe Details

Cowboy Caviar

Prep 25 mins
Cook 45 mins
Soaking and Cooling Time: 8 hrs 35 mins
Total 9 hrs 45 mins
Serves 8
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Ingredients

For the Black-Eyed Peas:

  • 1 1/4 cups dried black-eyed peas (8 ounces; 227 g), picked through (see notes if you prefer to use canned)

  • 5 teaspoons (15 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

  • 1 teaspoon baking soda

  • 1 tablespoon (15 ml) extra-virgin olive oil

  • 1 medium yellow onion (8 ounces; 227 g), cut into 6 wedges

  • 3 medium cloves garlic

  • 3 cups (750 ml) homemade vegetable stock or store-bought vegetable broth

  • 1/8 teaspoon crushed red pepper flakes

  • 1 bay leaf

For the Corn:

  • 2 ears yellow corn, husked

  • 1 tablespoon (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Dressing:

  • 1/4 cup (60 ml) extra-virgin olive oil

  • 2 tablespoons (30 ml) red wine vinegar

  • 2 teaspoons grated lime zest plus 1/4 cup (60 ml) juice (from 2 limes), plus lime wedges for serving

  • 1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

  • 1 teaspoon ground cumin

  • 1 teaspoon ancho chile powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon honey

For the Salad:

  • 2 cups cherry tomatoes (about 12 ounces; 340 g), quartered

  • 2 large red bell peppers (about 12 ounces; 340 g), finely chopped

  • 1 small red onion (6 ounces, 170 g), chopped

  • 1/2 cup (20 g) chopped fresh cilantro leaves and tender stems, plus more leaves for serving

  • 1/3 cup diced jarred roasted red peppers (2 1/4 ounces; 64 g) 

  • 1 large jalapeño pepper, seeded if desired, finely chopped (1 ounce; 28 g)

  • Tortilla chips, for serving

Directions

  1. For the Black-Eyed Peas: In a large bowl, add black-eyed peas, 4 1/2 teaspoons kosher salt, baking soda, and 4 1/4 cups water. Soak for at least 8 hours or up to 12 hours at room temperature. Drain and rinse peas, discarding soaking water; set aside.

    Blackeyed peas soaking in a bowl of water

    Serious Eats / Jen Causey

  2. In a large pot, heat oil over medium heat until shimmering. Add onions, cook, stirring occasionally, until starting to brown, about 4 minutes. Add garlic, and cook, stirring constantly, until fragrant and starting to brown, about 2 minutes.

    A saucepan with caramelized onions and garlic wooden spoon resting on the side

    Serious Eats / Jen Causey

  3. Add stock, remaining 1/2 teaspoon kosher salt, crushed red pepper, bay leaf, and drained peas to pot. Bring mixture to a boil over medium-high heat. Reduce heat to low, and simmer, covered, stirring occasionally, until peas are tender, 30 to 40 minutes.

    A pot containing cooking liquids onion wedges and beans

    Serious Eats / Jen Causey

  4. Drain peas, and spread evenly over a baking sheet (Don't wipe out pot). Discard or compost onion, garlic, and bay leaf. Let cool to room temperature, about 15 minutes.

    A tray containing blackeyed peas evenly spread out

    Serious Eats / Jen Causey

  5. For the Corn: In now-empty pot, cover corn with cold water. Set over high heat and bring to 180°F (82°C). Immediately cover and turn off the heat. Let stand for at least 10 and up to 25 minutes. Drain, rinse with cold water, and let sit until cool enough to handle, about 10 minutes.

  6. For the Dressing: As corn cools, in a medium bowl, whisk together oil, vinegar, lime zest and juice, salt, cumin, chili powder, garlic powder, and honey until well combined; set aside.

    A bowl of dressing with a whisk resting in it

    Serious Eats / Jen Causey

  7. Invert a small bowl in a larger bowl. Working with one corn cob at a time, place one end of cob on inverted, smaller bowl. Then, using a sharp chef's knife, cut downward, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Rotate the ear of corn, and repeat the cut until all the kernels have been removed. Discard or compost cobs or reserve for stock. Repeat with remaining ear of corn.

    Corn on the cob with kernels sliced off shown on a cutting board

    Serious Eats / Jen Causey

  8. To Assemble Salad: Add cherry tomatoes, bell peppers, onion, cilantro, roasted peppers, and jalapeño to large bowl with corn. Add black-eyed peas and dressing, toss to combine. Let stand, uncovered, at room temperature, until flavors meld, about 15 minutes. Garnish with cilantro leaves. Serve with lime wedges and tortilla chips.

    Two glass bowls of freshly mixed food ingredients featuring vegetables spices and grains a spoon in each bowl

    Serious Eats / Jen Causey

Special Equipment

Large pot; colander; instant-read thermometer

Notes

Canned black-eyed peas can be used in place of dried. Substitute 2 (15-ounce) cans, drained and rinsed; skip the soaking step, reduce the salt to 1/4 teaspoon, and simmer the peas after adding them to the aromatics for about 10 minutes, until the flavors meld. Season to taste at the end.

Make-Ahead and Storage

Cowboy caviar can be refrigerated in an airtight container for up to 4 days.

Nutrition Facts (per serving)
274 Calories
11g Fat
37g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 274
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 1974mg 86%
Total Carbohydrate 37g 13%
Dietary Fiber 6g 22%
Total Sugars 10g
Protein 10g
Vitamin C 100mg 498%
Calcium 67mg 5%
Iron 3mg 19%
Potassium 730mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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