📝 About This Recipe
Originally created in the 1940s by Helen Corbitt at the Neiman Marcus zodiac room, this vibrant salad is a masterclass in Texas-sized flavor. It combines the earthy heartiness of black-eyed peas with a rainbow of crunchy vegetables and a tangy, honey-lime dressing that cuts through the richness. It’s the ultimate versatile dish, serving equally well as a sophisticated appetizer dip or a refreshing side salad for a summer barbecue.
🥗 Ingredients
The Legume & Veggie Base
- 30 ounces Black-eyed peas (two 15-oz cans, drained and thoroughly rinsed)
- 15 ounces Sweet corn (one can or 1.5 cups frozen/thawed or fresh off the cob)
- 1 large Red bell pepper (seeds removed and finely diced)
- 1 large Green bell pepper (seeds removed and finely diced)
- 1/2 cup Red onion (finely minced)
- 2 medium Jalapeño peppers (seeded and minced for mild heat; keep seeds for extra spice)
- 3 pieces Roma tomatoes (seeded and diced)
- 1/2 cup Fresh cilantro (roughly chopped)
- 4 stalks Green onions (thinly sliced)
Zesty Lime Vinaigrette
- 1/3 cup Extra virgin olive oil (high quality for best flavor)
- 1/4 cup Red wine vinegar (adds a sharp, bright tang)
- 2 tablespoons Fresh lime juice (about 1 large lime)
- 1 tablespoon Honey (or granulated sugar to balance the acidity)
- 2 cloves Garlic (pasted or very finely minced)
- 1 teaspoon Ground cumin (for smoky depth)
- 1/2 teaspoon Chili powder (standard Tex-Mex blend)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your black-eyed peas. If using canned, pour them into a colander and rinse under cold water until the water runs clear and the foam disappears. Let them drain completely to avoid a soggy salad.
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2
In a large mixing bowl, combine the drained black-eyed peas and the sweet corn. If using frozen corn, ensure it is fully thawed and patted dry.
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3
Dice your red and green bell peppers into uniform 1/4-inch pieces. This ensures you get a bit of everything in every bite. Add them to the bowl.
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4
Finely mince the red onion and the jalapeños. For the jalapeños, I recommend wearing gloves; remove the white pith and seeds if you prefer a milder flavor. Stir these into the legume mixture.
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5
Seed the Roma tomatoes by cutting them in half and scooping out the watery core before dicing. This prevents the salad from becoming too liquidy as it sits.
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6
Fold in the chopped cilantro and sliced green onions, reserving a small handful of the green onion tops for a fresh garnish later.
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7
In a separate medium glass jar or small bowl, whisk together the olive oil, red wine vinegar, and fresh lime juice until emulsified.
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8
Add the honey, minced garlic, ground cumin, chili powder, salt, and pepper to the dressing. Whisk vigorously until the honey is fully dissolved and the spices are well incorporated.
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9
Pour the dressing over the vegetable and bean mixture. Use a large rubber spatula to gently fold everything together, ensuring every piece is coated in the vinaigrette.
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10
Cover the bowl tightly with plastic wrap or a lid. Transfer to the refrigerator for at least 1 hour, though 4 hours is ideal. This 'marinating' time allows the peas to absorb the flavors of the dressing.
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11
Before serving, give the salad one last toss. The dressing often settles at the bottom, so you want to redistribute those juices.
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12
Taste and add an extra pinch of salt or a squeeze of lime if needed. Garnish with the remaining green onions and serve chilled.
💡 Chef's Tips
Always seed your tomatoes and peppers to prevent the salad from becoming watery over time. For the best texture, use 'Steamcrisp' or fresh corn rather than creamed corn. If you have the time, make this a day in advance; the flavors develop significantly after 24 hours in the fridge. To make it a 'Cowboy Caviar,' feel free to add one 15-oz can of black beans alongside the black-eyed peas. Don't skip the honey; the small amount of sweetness is essential to balance the sharp vinegar and lime.
🍽️ Serving Suggestions
Serve as a dip with sturdy, salty tortilla chips or pita crisps. Use it as a vibrant topping for grilled chicken or white fish like tilapia or cod. Spoon it over a bed of shredded romaine lettuce for a healthy, fiber-rich lunch. Pair with a cold Mexican lager or a crisp, dry Rosé to complement the acidity. Stuff it into halved avocados for a beautiful and creamy vegetarian appetizer.