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Fresh Texas Cowboy Caviar Recipe Easy Homemade Black-Eyed Peas Salad

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A fresh, lively black-eyed peas salad with crisp veggies and a zesty lime-cumin dressing, perfect for summer cookouts or easy weeknight meals.

Ingredients

Scale
  • 2 cups cooked black-eyed peas (or one 15-ounce can, drained and rinsed)
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh lime juice (about 2 limes)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Optional add-ins: ½ cup corn kernels (fresh or frozen), ½ cup diced avocado (add last to avoid mushiness)

Instructions

  1. Prepare the black-eyed peas: If using canned, drain and rinse thoroughly under cold water to remove excess sodium. If cooking dry peas, soak overnight and boil until tender but not mushy—about 45 minutes. Drain and cool completely (about 15 minutes).
  2. Chop the vegetables: Dice the red and green bell peppers into small, uniform pieces (about ¼ inch). Halve the cherry tomatoes. Finely chop the red onion and jalapeño (remove seeds for less heat). Chop the cilantro. Soak the chopped onion in cold water for 5 minutes to soften its bite if preferred.
  3. Mix the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, minced garlic, ground cumin, salt, and pepper until emulsified, about 2 minutes. Adjust seasoning to taste.
  4. Combine all ingredients: In a medium mixing bowl, add the black-eyed peas, chopped vegetables, and cilantro. Pour the dressing over and gently toss with a wooden spoon or silicone spatula to coat everything evenly. Be gentle to avoid crushing the tomatoes and peas.
  5. Optional add-ins: Fold in corn kernels and diced avocado if using. Add avocado just before serving to keep it fresh.
  6. Let it rest: Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld without losing crisp freshness. Stir gently once or twice during chilling.
  7. Final taste check: Before serving, taste and adjust salt, pepper, or lime juice as needed. A little extra lime juice right before plating brightens the flavors.

Notes

[‘Rinse canned black-eyed peas to remove excess salt and tinny flavor.’, ‘Chop vegetables uniformly for even texture and presentation.’, ‘Dress salad just before chilling to keep peppers crisp.’, ‘Use fresh lime juice for best flavor; bottled lime juice is not recommended.’, ‘Adjust jalapeño heat by removing seeds or adding more to taste.’, ‘Add avocado just before serving to avoid browning.’, ‘If cooking dry peas, avoid overcooking to prevent mushiness.’, ‘Store leftovers in an airtight container refrigerated up to 3 days without avocado.’]

Nutrition

Keywords: Texas Cowboy Caviar, black-eyed peas salad, fresh salad, summer salad, easy salad recipe, gluten-free, vegan, Tex-Mex salad

Find it online: https://merrymorsel.com/fresh-texas-cowboy-caviar-recipe-easy-homemade-black-eyed-peas-salad/