Pioneer Woman cowboy caviar is a no-cook Tex-Mex dip made with black-eyed peas, black beans, bell pepper, tomato and jalapeno, ready in 15 minutes. That makes it a fast pick for potlucks, game day or a summer cookout, since nothing needs to be heated and it travels in one bowl.
The key step is chopping the tomato, jalapeno, bell pepper and red onion to roughly the same size, because that way every scoop carries a bit of each one. Uneven pieces sink to the bottom of the bowl, which leaves the last servings mostly beans.
What sets this version apart is the splash of Worcestershire sauce whisked in with the olive oil and vinegar, which adds a savory backbone you cannot get from vinegar alone. Most bean salsa recipes stop at oil and acid, but that one tablespoon is what makes the dressing taste finished.
Pioneer Woman Cowboy Caviar
Course: AppetizersCuisine: AmericanDifficulty: Easy12
servings15
minutes90
kcalCanned black-eyed peas and black beans are tossed with diced Roma tomatoes, yellow bell pepper, red onion, jalapeno and cilantro, then dressed straight in the bowl with olive oil, red wine vinegar, Worcestershire sauce, seasoned salt and cumin. Serve right away or chill to deepen the flavor.
Ingredients
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups diced Roma tomatoes
1 jalapeno pepper, chopped
1 yellow bell pepper, chopped
1/2 cup red onion, chopped
1/4 cup chopped cilantro
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
Tortilla chips, for serving
Directions
- Chop the vegetables: Dice the Roma tomatoes, jalapeno, yellow bell pepper and red onion to a similar size, and chop the cilantro. For a milder dip, scrape out the jalapeno seeds and white membrane first.
- Combine everything: In a large mixing bowl, add the drained black-eyed peas, black beans, chopped vegetables, cilantro, seasoned salt, cumin and black pepper.
- Dress and toss: Pour the olive oil, red wine vinegar and Worcestershire sauce directly over the bowl and toss well to coat. Serve with tortilla chips, or chill for a few hours first.
FAQs
Why is it called cowboy caviar?
The name is a joke about the price, since a bowl of black-eyed peas costs a fraction of real caviar but gets served the same way at parties. It came out of Texas, which is why the dip is just as often called Texas caviar. And the small, glossy beans really do look like caviar once they are tossed in the dressing.
Can you make cowboy caviar ahead of time?
You can mix it up to two days before serving and keep it covered in the fridge, and the flavor gets better as the beans soak in the dressing. It stays good for about four days total, though the peppers and onion soften and lose their snap after day two. But hold the cilantro back and stir it in right before serving, since it darkens and goes limp overnight.
What do you serve with cowboy caviar?
Sturdy tortilla chips are the standard, because thin ones snap under the weight of the beans and vegetables. It also works spooned over grilled chicken, folded into tacos or served alongside barbecue as a side salad. And a slotted spoon helps if you are plating it, since the dressing pools at the bottom of the bowl.
Can you use bottled Italian dressing instead?
Yes, swap in about 1/3 cup of bottled Italian dressing in place of the olive oil, vinegar and Worcestershire sauce. Cut back on the seasoned salt and black pepper as well, since bottled dressings are already salted and seasoned. But taste before serving, because most bottled versions are sweeter than the homemade dressing and may need an extra splash of vinegar.
Should you add corn or avocado to cowboy caviar?
Corn is the easiest addition, and one 15 ounce can of drained kernels or 1 1/2 cups of thawed frozen corn folds straight in with the beans. Diced avocado works too, but add it in the last minute before serving so it does not brown or turn to mush in the dressing. And if you are making the dip ahead, keep both add-ins out until serving day so the texture stays sharp.
