Description
Loaded with beans, vegetables, and herbs, and seasoned with fresh lime juice, vinegar, and olive oil, Cowboy Caviar, also known as Texas Caviar, is a cross between a salsa and a salad. Many recipes call for heaps of sugar — this one does not! It is healthy, hearty, and crowd-pleasing!
Notes:
- Texas Caviar traditionally is very sweet. I’ve cut the sugar back from 1/2 cup to 2 teaspoons, but honestly I think I’d like it just as well with no sugar at all. I’ve offered starting measurements for the oil, vinegar, and sugar, but dress these beans to taste: add more sugar if you like; add more vinegar and fresh lime, too, if you like acidity (beans do!); and more oil if necessary.
- Beans: You need 4 to 5 cups of cooked beans here. If you prefer to use from-scratch cooked beans, here’s what I do:
- For the black beans: Place 1 cup of beans along with 4 cups water and a teaspoon of kosher salt into a stovetop pressure cooker. Close the lid. Turn the heat to high. When the two red lines of the valve are visible, reduce heat to low—the valve should drop to reveal only 1 line but it’s OK if it does not—and cook for 25 minutes. Turn off the heat. Let valve release naturally, which should take between 15-20 minutes. Remove lid. Taste a bean to ensure it is cooked through. If it is not, simmer until it is. If using the beans immediately, drain and set aside; if not, store the beans in their cooking liquid.
- For the black-eyed peas: Place 1 cup of beans along with 4 cups water and a teaspoon of kosher salt into the your stovetop pressure cooker. Close the lid. Turn the heat to high. When the two red lines of the valve are visible, reduce heat to low—the valve should drop to reveal only 1 line but it’s OK if it does not—and cook for 5 minutes. Turn off the heat. Let valve release naturally, which should take between 15 minutes. Remove lid. Taste a bean to ensure it is cooked through. If it is not, simmer until it is cooked. If using the beans immediately, drain and set aside; if not, store the beans in their cooking liquid.
Ingredients
- one 15-ounce can black beans, drained and rinsed, see notes above
- two 15-ounce cans black-eyed peas, drained and rinsed
- 2 teaspoons Diamond Crystal kosher salt, plus more to taste
- 1 large red onion, finely diced to yield roughly 2 cups
- 2 ears of corn, shucked, kernels removed
- 2 to 3 red (or other) bell peppers, finely diced
- 6 scallions, thinly sliced, white and green parts
- 1 -2 jalapeños, finely chopped
- 1 large bunch cilantro, finely chopped
- 1/4 cup olive oil, plus more to taste
- 1/2 cup vinegar, such as apple cider, white balsamic or rice, plus more to taste
- 2 teaspoons sugar, optional, plus more or less to taste
- juice of one lime, plus more to taste
- tortilla chips, for serving, I love the Xochitl brand
Instructions
- Dry the beans in a large clean dish towel, then transfer them to a large bowl.
- To the bowl, add the remaining ingredients (except the tortillas chips). Toss to combine. Taste. Add more salt by the half or full teaspoon to taste (I often add 2 more teaspoons of salt). For more freshness, acidity, and brightness, add more vinegar or more fresh lime juice to taste. Once you have your seasonings right, transfer the mixture to a serving bowl.
- Serve with chips.
- Prep Time: 1 hour
- Cook Time: 35
- Category: Salsa
- Method: Toss
- Cuisine: Tex-Mex
