📝 About This Recipe
Originally created in Texas in the 1940s, this vibrant 'caviar' is a celebration of the American Southwest, combining humble legumes with a burst of fresh, crunchy produce. It is a masterclass in texture and balance, featuring a sweet and tangy vinaigrette that ties together earthy black-eyed peas, creamy avocado, and charred corn. This versatile dish shines as a healthy side, a protein-packed salad, or a crowd-pleasing dip that only gets better as the flavors meld together.
🥗 Ingredients
The Legume Base
- 15 ounces Black-eyed peas (one can, rinsed and thoroughly drained)
- 15 ounces Black beans (one can, rinsed and thoroughly drained)
Fresh Produce & Crunch
- 1.5 cups Sweet corn (fresh off the cob, frozen thawed, or canned)
- 3 pieces Roma tomatoes (seeded and finely diced)
- 1 piece Red bell pepper (finely diced)
- 1/2 cup Red onion (finely minced)
- 1-2 pieces Jalapeño (seeded and minced for controlled heat)
- 1/2 cup Fresh cilantro (finely chopped)
- 2 pieces Hass avocado (firm but ripe, diced just before serving)
Honey-Lime Vinaigrette
- 1/3 cup Extra virgin olive oil (high quality for best flavor)
- 3 tablespoons Fresh lime juice (about 2 juicy limes)
- 2 tablespoons Red wine vinegar
- 1 tablespoon Honey (or agave nectar)
- 2 cloves Garlic (pressed or finely grated)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Chili powder
- to taste Kosher salt and black pepper (start with 1/2 tsp salt)
👨🍳 Instructions
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1
Begin by preparing the beans. Open the cans of black-eyed peas and black beans, pour them into a fine-mesh colander, and rinse under cold water until the water runs clear. Drain them thoroughly to ensure the dressing doesn't get watered down.
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2
In a small glass jar or mixing bowl, whisk together the olive oil, fresh lime juice, red wine vinegar, honey, minced garlic, ground cumin, and chili powder. Season with a pinch of salt and pepper, then set aside to let the flavors marry.
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3
Dice the Roma tomatoes, ensuring you remove the watery seeds and pulp first. This prevents the salad from becoming soggy as it sits.
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4
Finely dice the red bell pepper and red onion. Aim for a uniform size (about the size of a black bean) so you get a bit of everything in every bite.
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5
Mince the jalapeño. If you prefer a milder dish, remove all seeds and white ribs; for more heat, leave a few seeds in.
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6
If using fresh corn, slice the kernels off the cob. For extra depth, you can lightly char the corn in a dry cast-iron skillet for 3-4 minutes before adding it.
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7
In a very large mixing bowl, combine the drained beans, corn, tomatoes, bell pepper, onion, and jalapeño.
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8
Pour the prepared vinaigrette over the bean and vegetable mixture. Toss gently with a large spoon until everything is evenly coated.
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9
Fold in the chopped cilantro. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (preferably 2 hours) to allow the legumes to soak up the dressing.
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10
Just before serving, dice the avocados and gently fold them into the mixture. This prevents them from browning or getting smashed during the marinating process.
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11
Give the dish a final taste. Add a squeeze more lime or a pinch of salt if needed to make the flavors pop.
💡 Chef's Tips
For the best texture, use firm-ripe avocados rather than very soft ones so they hold their shape. If you have time, make the base 24 hours in advance (without the avocado) to let the flavors fully develop. Always rinse your canned beans thoroughly to remove excess sodium and the metallic 'canned' taste. If you find the red onion too sharp, soak the minced pieces in cold water for 10 minutes, then drain before adding to the bowl. Substitute black-eyed peas with chickpeas or pinto beans if you prefer, though the black-eyed peas provide the most traditional 'cowboy' flair.
🍽️ Serving Suggestions
Serve as a chunky dip with thick-cut, salty tortilla chips. Use it as a vibrant topping for grilled chicken, flank steak, or blackened white fish. Spoon over a bed of quinoa or brown rice for a nutritious and filling vegetarian power bowl. Stuff into toasted pita pockets with a smear of hummus for a quick, healthy lunch. Pair with a crisp Mexican lager or a tart Hibiscus iced tea to complement the zesty lime notes.