Cowboy Caviar

By Margaux Laskey

Updated August 18, 2020

  • A serving of cowboy caviar, a salsa-like dip with corn, beans, tomatoes, chile and onion, sits in a bowl with tortilla chips on the right.
    David Malosh for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
15 minutes, plus 2 hours’ chilling
Rating
5(4,599)
Comments
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Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.

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Ingredients

Yield:8 cups

FOR THE DRESSING

  • ⅓ cup olive oil

  • ¼ cup red wine vinegar

  • 3 to 4 garlic cloves, minced

  • 1 teaspoon granulated sugar

  • Kosher salt and black pepper

FOR THE SALAD

  • 3 plum tomatoes, cored, seeded if desired, and diced

  • ½ red onion, finely diced (about ¾ cup)

  • 1 (15-ounce) can black beans, rinsed

  • 1 (15-ounce) can black-eyed peas, rinsed

  • 1 ½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)

  • 1 red, green or yellow bell pepper, seeded and finely diced

  • 1 jalapeño, seeded and finely diced

  • ½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired

  • 1 scallion, white and green parts, chopped, for garnish (optional)

  • Tortilla chips, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 261 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 8 grams fiber; 524 milligrams sodium; 8 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, ½ teaspoon salt and ½ teaspoon pepper to combine.

  2. Step 2

    Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.

  3. Step 3

    To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

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Ratings

5 out of 5
4,599 user ratings
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Comments

Chip

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

Jd

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

Kate

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.

Wende

There are so many tasty versions of this, even all-canned as an emergency pantry dish (at least one fresh item helps, though). I do not make it with black-eyed peas, however, there was a black-eyed pea-based “Texas Caviar” that was a staple on the menu at the long-gone Texarkana that was on W10th St in the Village. No corn or tomatoes. It was very simple, but absolutely addictive. If anyone happens to have the recipe for it, please share!

Kevbo

short cut: navigate the parking lot at TJ's endure checker banter after locating caviar jar and bag of chips dip chips while watching Messi and Yamal on Sunday

Christa

I have been wanting and meaning to make this recipe for a long time, and it really hit the spot on a hot summer day. Of course, the quality and the freshness of the ingredients that you use make all the difference. I halved the recipe, used fresh corn and black beans, and took the advice of readers and S&W to swap lime juice for the vinegar and to add cumin, and I'm glad that I did. Will definitely be making again as it is a fantastic no-cook recipe for a sweltering summer day. I think several readers' suggestion of roasting the corn would be sumptuous, but I just could not bring myself to take out the skillet today (Abra Berens has a great method in her Ruffage cookbook), but I would love to try it another time.

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