Cowboy Caviar

Thank Oklahoma for this easy, bright and tangy salad. It's made with one of the state's staple crops, black-eyed peas -- or cowpeas as some in the "Sooner State" like to say. With bursts of corn, tomato and pepper, it's a salad that can be served cold or at room temperature, making it perfect for a picnic or tailgate party.
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 8 to 10 servings
Share This Recipe


3 tablespoons cider vinegar

2 tablespoons finely chopped pickled jalapeno plus 1 tablespoon brine

1 teaspoon honey

Kosher salt and freshly ground black pepper

5 tablespoons extra-virgin olive oil

One 15-ounce can black-eyed peas, rinsed and drained

One 15-ounce can black beans, rinsed and drained

1 cup frozen corn, thawed

1/2 cup roughly chopped fresh cilantro

4 scallions, chopped

2 plum tomatoes, seeded and chopped

1 red bell pepper, stemmed, seeded and chopped

Tortilla chips, for serving


  1. Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
  2. Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.