Cowboy Caviar Recipe (2024)

I swap lime juice for the red wine vinegar- works better with the black beans and complements avos, if you add them

I’ve been making a version of this for years, but I like to roast the corn kernels (frozen is fine) on a sheet pan with a little oil. I let it get pretty toasty but it softens up in the dressing. Nice garnished with diced avocado.

Y'all need to know more about Helen Corbitt (and black-eyed peas). Miss Corbitt was a cooking legend in Texas and the Southwest for more than 40 years. As director of food services at Neiman-Marcus for nearly 15 of those years, she was the diva of the famous Zodiac Room. Several of her renowned recipes remain on Neiman's menus today. She was also an acclaimed cookbook author.(Texans MUST eat black-eyed peas for good luck on New Year's. Bc who knows what might happen if we don't

Add jicama in corn kernel size bits for crunch

Sugar in any recipe that includes any canned product, especially canned tomatoes or beans, takes the "tin can" taste away from the finished product. A teaspoon of sugar is enough to accomplish this without making the dish sweet.

I have been making a version of this for years:2 cans black beans, drained and rinsed1 can white corn, drained (or frozen roasted corn)2 tomatoes, large, seeded and diced1 red onion, diced1 large avocado, diced1/4 cup cilantro, chopped4 TBS lime juice2 TBS Olive Oil1 TBS Red Wine Vinegar1 tsp salt 1/2 tsp black pepperCombine and refrigerate for two hours before serving. Tortilla scoop chips are the best vessel to get the deliciousness to your mouth. Never any leftovers!

Ditch the sugar and add cumin to taste. Delicious!

I disagree with comment about the sugar not being necessary. I mixed everything together, tasted, adjusted seasoning, and then added the sugar last. It definitely added something, and helped to pull the all of the ingredients (sweet and not sweet) together. And the amount of sugar is so small relative to the whole that the health concerns are negligible.

Add brown rice to taste to this and you have a delicious salad.

Whoa, there. You’ll get some side-eye in Texas if you don’t squeeze some lime in there, and maybe a little cumin. Peg Bracken might just slop a little of her me-time margarita in there and call it square. And a sigh if you don’t at least TRY to get some good avocados, but skip it if they’re the sad ones...

My version. 1 bag Frozen Roasted Corn from Trader Joe's. No need to defrost unless you want to eat it right then. Much lower in fat, my dressing is: 1 large garlic clove smashed in 1/2 teaspoon of salt, to that I add the juice of 1 lime and 1 tablespoon of avocado oil. Because it rounds out the flavors better I typically add a drained tub of fresh Trader Joes Pico de Gallo as well.

I understand why people don’t want to add sugar, but the teaspoon added to the dressing for 8 cups of veggies is there to add a balance between acidity and saltiness. I know it has made my good dressings taste great.

Trader Joe's grilled/roasted frozen corn is great in this and anywhere else!

In the summer when the corn is good, I cut the kernels off fresh ears and then char them in a dry cast iron skillet.

The teaspoon of sugar adds just the right amount of sweetness and definitely adds to the overall flavor.

Dice onion and jalapeño first, then let marinate in the juice of a whole lime while you prep everything else.

Great as a dip substitute that’s dairy free - food allergies prevent me from cheesy dips. This works.

A version of this has been a staple in our house for years. I dress it with avocado oil and lime juice, in keeping with the southwest flavor profile. Some people say the sugar is essential… I say a spoonful of cumin is essential. It’s just not the same dish without cumin added.

I love this over chopped romaine for a nice fresh and healthy salad

The longer it sits, the better it gets! A great staple recipe.

I would use lime juice in place of red wine vinegar next time.

Wow. I now know I do not like black-eyed peas. I made this using a different recipe with all black beans and it was delicious.

I would only make as much of this as you think you'll realistically eat- I didn't find it held well in the fridge overnight, it quickly turned extremely soupy with the juices released from the tomatoes. But pretty much the perfect side dish to bring to a summer BBQ!

Use lots of lime juice and cumin. Make ahead of time, refrigerate, and add tomatoes, parsley and avocado one hour before serving. Makes a lot….

So easy and delicious! Been having leftovers mixed with arugula and topped with roasted salmon for lunch all week long.

I will be making this tonight and I have no white sugar in the house so I plan to add 1-2 drops (as in, less than a tsp) of honey or molasses Instead. Anyone else out there ever try this?

I made this for Friday Happy Hour and it disappeared so fast it made my head spin. Definitely a winner.

Gosh this makes a lot of dip, only recommend for a group of large cowboys or several smaller cowboys/cowgirls/cowX

Great recipe. Have also found it’s delicious added to rice with a little hot sauce for an easy rice bowl. Or added to some lettuce with some crushed up tortilla chips for a taco salad. Yum!

Never seen it with black eyed peas - West Texas style - yes to lime juice and a sprinkle of Tajín.