When I prepare it, people always ask for the recipe. I store it in a computer file so I can quickly print and email it. It is also tasty with jalapenos to up the heat. Add tortilla chips to the dish.
| Prep Time: | 15 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup olive oil
- ½ cup vegetable oil
- ½ cup cider vinegar
- ½ cup white sugar
- 1 (14 ounce) can pinto beans, rinsed and drained
- 1 (14 ounce) can black-eyed peas, rinsed and drained
- 1 (11 ounce) can white shoepeg corn, drained
- 1 red onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- ½ cup chopped cilantro
Instructions
- Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
- Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.
- The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.
Reviews
I’m glad to finally have a recipe for this delightful year round salad. I usually make it for New Year’s Day (for the good luck that comes with black eyed peas), but this particular recipe inspires me to make it in the summer. Especially with my favorite Italian dressing.
The BEST!
Delicious! If there is one thing lacking though, it would be spice. I definitely was missing the heat completely, even after a jalapeño. I recommend using plenty of chiles. next time I’ll probably use 4 whole jalapeños. I got complements on it, and though myself it was delicious!
WAY too much dressing for the ingredients, and very oily. I’ll be looking for a different cowboy caviar recipe.
Pretty good, but not my favorite “caviar” recipe on this website.
I did the same thing as some of the other cooks here. I made the oil mixture, tasted it, and decided against it. All the veggies really need is salt, pepper, and a bit of cumin. There’s enough liquid in the canned beans and corn, even when drained, to make a sauce. I also used chopped tomatoes and a can of green chilis to give it more flavor and kick. Yummy!
This was a hit at my sisters bbq! I made it exactly how the recipe was written. I did add fresh squeezed lime juice. I didn’t feel like it was too oily at all! Definitely would recommend refrigeration overnight like the recipe stated. I had to share with my sister so she could make it today!!
Add another kind of beans instead of black eyed peas and other vegetables. Add spices to suit my taste. Always good and always get asked for recipe. Made it many times!
Forgot the celery, but this is our new New Year’s Day “lucky dish”
easy to follow recipe. my whole family enjoyed it. I added avacado and lime for flavor
I didn’t care for the dressing at all so I had to throw it out (too oily and flavorless). I’m glad I didn’t put it on the bean/corn mixture before tasting it. Instead I used a prepare balsamic vinegar dressing.
Made this exactly as written except to use black beans instead of black eyed peas. The sauce is way too oily! Oily and not very tasty. Am now considering draining off the sauce somehow and replacing with some Italian dressing. There are better cowboy caviar recipes out there.
Took it to a cookout and it was loved by all.
A friend brought this to a weekend get away and we couldn’t get enough of it. So delicious! I will definitely be making this in the future. Might make it for a family birthday party this weekend.
Delicious! My family loved it! I used pinto beans, black beans, half an onion, and half a red pepper. When serving, strain the beans with a slotted spoon. You can make another batch with the remaining marinade. Terrific!
Had to do a special shopping trip for this one and learned about a few new types of corn and beans (I had almost NONE of this in stock), but it was worth it. I’ve bought something very similar premade before, but this beats it hands down. I could sit down and make a meal out of this! Yum! Great recipe!
I made this on New Year’s Day, as a non-traditional way to serve black-eyed peas. I followed the recipe closely, but I chose to put in only 1/2 cup of onion, because I don’t care for the taste of raw onions. This reminds me of Three-Bean Salad, and the dressing basically tasted like the liquid from sweet pickles. I boosted the Southwestern flavor by adding some cumin and some chili powder, to taste. Not sure I’ll make this again, since the canned ingredients listed are not usually on my pantry shelf. Thanks for posting.
This is an excellent recipe except my husband isn’t big on the beans so I used a can of the tiny peas drained and a can of French style green beans drained. Otherwise I followed the recipe.