- 2 cans Black-eyed peas(15.5 oz each)
- 1 can Black beans
- 1 can Sweet Corn
- 1/2 cup Jalapeno slicedcanned, diced
- 1 can Tomatoesdiced
- 1/3 cup Red Onionchopped
- 3/4 cup Italian Dressing
- 1/3 cup Pimento peppersdiced, canned
- 1/4 cup OilI prefer Grapeseed
- ¾ tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- ½ cup Green Bell Pepperdiced
- 1 tsp Chili Powderoptional
- ½ tsp Ground Cinnamonoptional
- 1 Tbs Vinegar
- ½ cup Cilantrofresh, chopped
Black-eyed peas are a must ingredient in this spectacular Cowboy Caviar appetizer!
The recipe was first created by the famous Neiman-Marcus chef Helen Corbitt. She was a New York transplant who lived in worked in Texas back in 1950-1960s. Ms. Corbett rightfully won the reputation of a culinary visionary; she was really ahead of her time! Helen wrote some incredible cookbooks that I highly recommend, especially since they have been out of print for a while now.. Legend goes that she had a job to create a party menu that would only consist of the local food lore.
The black-eyed peas, the staple crop of the Southern farmers, did not appeal to her Yankee taste at all. She created a brilliant bean salad that everyone raved about. The black-eyed peas got reinvented in one of the most popular southern dishes – Cowboy Caviar!
There are many variants of this tasty concoction. It is colorful, cheap, flavorful, versatile and very easy to make. Here is my version of it.
Place the bean, corn and tomato mix in a large mixing bowl. Wash and dice peppers and onions. Chop cilantro and jalapeños. Add them all to the mix along with pimento peppers. Mix well. Add the Italian dressing, oil, vinegar and all other condiments. Mix well. Cover the bowl and place Cowboy Caviar in the fridge. It needs to chill and develop flavors for a couple of hours. Once chilled, drain liquid and enjoy your Cowboy Caviar with tortilla chips, like a salad, or a topping on bruschetta.