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Black-Eyed Pea Cowboy Caviar with Bell Peppers and Lime

Cowboy caviar with black-eyed peas combines black beans, corn, bell peppers, tomatoes, and cilantro in a bright lime dressing. Toss everything together and chill for 20 minutes for a cool, colorful salad with a gentle kick of jalapeño.
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Prep Time 20 minutes
Chill 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 can (15 oz) black-eyed peas drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) whole-kernel corn drained
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 1 pint cherry tomatoes halved
  • 0.5 cup red onion finely diced
  • 1 jalapeño seeded and minced
  • 0.5 cup cilantro chopped fresh
For the lime dressing
  • 0.25 cup olive oil
  • 0.25 cup lime juice fresh
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Method
 

Prepare the salad
  1. Combine the black-eyed peas, black beans, corn, red bell pepper, green bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro in a large serving bowl.
Make the lime dressing
  1. Whisk the olive oil, lime juice, red wine vinegar, honey, cumin, salt, and black pepper in a small bowl until combined.
Toss and chill
  1. Pour the dressing over the salad and toss gently to coat.
  2. Cover and refrigerate for 20 minutes before serving.

Notes

For the best flavor, let the salad chill for the full 20 minutes before serving. Store covered in the refrigerator for up to 4 days; freezing is not recommended. For a vegan option, swap the honey for maple syrup.