The hardest part about cowboy caviar is deciding what to call it. The second hardest part is chopping all the vegetables.
The hack to both is to just get started so it’s ready to eat faster and enjoy!
While the most popular name for this is cowboy caviar, some people do call it Texas caviar and others just say black eyed pea salad. Any which way you say it, it’s a rainbow of colors in a bowl packed with flavor, nutrients, and freshness!
What is Cowboy Caviar Salad?
This salad actually originated by Chef Helen Corbitt when she was trying to figure out a way to serve black eyes peas for an event – what she made was called pickled black eyed peas.
Eventually she created something similar to what is shown here and people at the event called it Texas Caviar.
Her original recipe had black eyed peas, salad oil, wine vinegar, garlic, onions, salt and pepper.
Jump to:
Why You’ll Love This Black Eyed Pea Salad Recipe
- Pantry Friendly – This recipe is mostly ingredients that people keep on hand all the time or can be swapped for what you do have making it amazing to make all the time
- Meal Prep Friendly – this recipe only gets better as it sits and allows the flavors to merry together and lasts for up to 4-5 days in the fridge which makes it a great option to eat all week long
- Flavorful – You won’t believe how much flavor you get out of these simple ingredients and when all combined are something incredible
Cowboy Caviar Ingredients
Gather your ingredients! See my recipe card below for a complete list of the ingredients with measurements.
- Black Eyes Peas
- Bell Peppers
- Red and Green Onions
- Corn
- Cucumbers
- Cherry Tomatoes
- Dressing Ingredients
- Spices
Easy Cowboy Caviar Recipe Variations
Feel free to switch up the seasoning blend! Some fun ones could be:
- taco seasoning
- bbq seasoning
- curry seasoning
- Italian herb blend
You can also switch up the vegetables or beans. Try white beans, red, pinto, or black.
Other additions could be:
- cauliflower
- broccoli
- carrots
- celery
- brussels sprouts
- mushrooms (crispy ones would be so fun!)
- squash
- asparagus
- green beans
- edamame
You will want to keep in mind things like squash or asparagus will need to be cooked first.
How to Serve Texas Caviar
Truly, you don’t need to have anything with this salad. It’s pack with so many wonderful ingredients that it’s a full meal all on it’s own.
That being said, as an appetizer you could go with tortilla chips or pita chips.
For a meal prep lunch option I like crackers or even lettuce leaves (butter lettuce or romaine hearts are my go to ideas). Alternatively, tortilla shells work great too.
Other must try vegan salad dishes:
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
🥳 Get the Full Recipe
Easy Black Eyed Pea Salad
This recipe is ready in as little as 15 minutes using canned black eyed peas. It’s fast, flavorful, and perfect for meal prep!
Prevent your screen from going dark
Instructions
-
Add all your ingredients into a large bowl and stir together well. Can eat immediately or cover and allow flavors to develop overnight. Best used within 4 days. Serve with chips, crackers or in lettuce wraps.
Notes
*Nutritional facts are only estimates. Utilize your own brands for accuracy.
Instant Pot Black Eyed Peas
To an Instant Pot add ½ pound of dried black eyed peas (rinsed and picked through). Add 2 cups of vegetable stock, 1 cup of water and ¾ teaspoon cajun seasoning. Stir together. Remove any beans that did not sink. Place and lock lid onto Instant Pot and make sure it is sealed. Cook on manual for 15 minutes, then let natural release for 15 minutes, then quick release the rest (see manual if you don’t understand). Drain beans for this salad. You need 30 ounces. Use any remaining for another recipe.
Video
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
Nutrition
Serving0.5cupCalories155kcalCarbohydrates26gProtein7gFat3gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.003gSodium218mgPotassium634mgFiber5gSugar8gVitamin A1316IUVitamin C54mgCalcium48mgIron3mg
Frequently Asked Questions:
This recipe will last up to 4-5 days in the fridge when made as instructed. After that the cucumbers start to break down to much for it to remain at peak deliciousness.
Yes! Double check the vegan worcestershire you use, otherwise, it’s Top 9 allergen friendly.
Of course, recommendations would be another can of beans or chickpeas, cubed tofu, edamame, cooked lentils, grains like quinoa or barley, and/or nuts like cashews or almonds.