Texas Caviar from the Cowgirl Hall of Fame Restaurant
Get ready to savor the bold, zesty flavors of the Southwest with the famous Texas Caviar from the Cowgirl Hall of Fame Restaurant! This vibrant, crowd-pleasing dish combines tender black-eyed peas, hearty black beans, and sweet corn kernels with a colorful medley of bell peppers, red onion, and fresh cilantro. Tossed in a tangy homemade vinaigrette made with olive oil, red wine vinegar, lime juice, and a hint of honey, this chilled salad bursts with smoky cumin and fresh garlic for a flavor-packed experience. Perfect as a dip alongside crispy tortilla chips or as a refreshing side dish for barbecue or grilled meats, this no-cook recipe comes together in just 20 minutes and is ideal for entertaining. Packed with wholesome ingredients and a punch of Tex-Mex flair, it’s a must-try addition to your recipe collection!
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Recipe Information
Ingredients
- 2 cups (cooked or 1 can, drained and rinsed) black-eyed peas
- 2 cups (cooked or 1 can, drained and rinsed) black beans
- 1 cup (fresh, canned, or frozen and thawed) corn kernels
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 small, finely chopped red onion
- 1 small, seeded and minced jalapeño pepper
- 0.25 cup, chopped fresh cilantro
- 0.25 cup olive oil
- 0.25 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon (to taste) kosher salt
- 0.5 teaspoon (to taste) black pepper
Instructions
In a large mixing bowl, combine the black-eyed peas, black beans, corn kernels, red bell pepper, green bell pepper, red onion, jalapeño, and fresh cilantro.
In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, honey, minced garlic, ground cumin, kosher salt, and black pepper until emulsified.
Pour the vinaigrette over the bean-and-vegetable mixture and toss gently to coat all the ingredients evenly.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours to allow the flavors to meld and develop.
Before serving, give the salad a gentle stir and adjust seasoning with additional salt, lime juice, or cumin if needed.
Serve chilled with tortilla chips as a dip or as a side dish for grilled meats or barbecue.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 55.5 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2703 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
