Photo of Cowboy Caviar a/k/a Texas Caviar with lemon wedges and avocado

Cowboy Caviar a/k/a "Texas Caviar"

Cowboy Caviar a/k/a "Texas Caviar"
Course Appetizer, Main Course
Cuisine American
Keyword Beans, Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 401kcal
Author Veg Life Staff


For the marinated black eyed peas:

  • 1 15 oz can Black Eyed Peas drained and rinsed
  • 1/8 to 1/4 c White Wine Vinegar
  • 1 clove Garlic leave whole
  • 1/8 c Onion sliced
  • 1/4 tsp Salt
  • pinch Black Pepper

For the dip:

  • 2 Roma Tomatoes diced
  • 2 large Avocados diced
  • 1 15 oz can Black Beans drained and rinsed
  • 1 c Corn fresh, canned or frozen (defrosted)
  • 1/2 c Red Onion finely diced
  • 1/2 c Bell Peppers red, yellow, orange or green
  • 1/4 c Parsley chopped


To prepare the black eye peas for the salad:

  • Marinate the peas for 2 days, discarding the garlic clove after the first day.
  • Drain the black eyed peas and discard the liquid. We just want the peas. Do not rinse.

To complete the salad:

  • Toss the black eyed peas with the remaining ingredients.
  • Garnish with sliced avocado and fresh parsley. 
  • This recipe can be made in advance, just omit the avocados until ready to serve.



Serving: 1g | Calories: 401kcal | Carbohydrates: 72.6g | Protein: 25.8g | Fat: 10.1g | Saturated Fat: 1.3g | Sodium: 51mg | Potassium: 700mg | Fiber: 30.5g | Sugar: 4.5g | Calcium: 60mg | Iron: 7.9mg