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Posted by on Jan 16, 2018 in Recipes | 0 comments

Recipe: Cowboy Caviar

This is an old family favorite we bust out at New Year’s (for good juju) and anytime we have a craving for beans… which is often because my mama and mom are Texas natives – Miles and Wichita Falls respectfully.

There’s no cooking to cowboy caviar and it tastes even better the next day. Even black-eyed-peas haters dig this tangy, dang-that’s-delicious dip. Serve it alongside TOSTITOS® and it’ll be gone in a hot minute. Enjoy!

Recipe: Cowboy Caviar

Recipe: Cowboy Caviar


  • 3 16 oz. cans black-eyed peas drained/rinsed
  • ½ cup finely chopped green pepper and red pepper
  • 1 finely chopped jalapeño
  • ¾ cup finely chopped white onion
  • 2 garlic cloves mashed
  • ? cup red wine vinegar
  • ? cup olive oil
  • 1 tablespoon Dijon mustard
  • TABASCO® sauce and salt to taste


  1. Put everything in a bowl and mash it with a potato masher. Don’t go crazy…
  2. Mash it just enough that the ingredients are mixed together but you can still tell there are beans in it.
  3. Refrigerate until ready to serve.
Jessica Leone is an unapologetic word nerd, bookworm and grammar pedant. When not diligently scribbling away, she feeds her unhealthy obsessions with British monarchy memorabilia and Florida Gators football.

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