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Fresh Texas Cowboy Caviar Recipe with Avocado Lime Vinaigrette

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A vibrant and fresh Texas cowboy caviar featuring black-eyed peas, crisp vegetables, and a creamy avocado lime vinaigrette. Perfect for potlucks, quick lunches, or as a side dish with a tangy, creamy twist.

Ingredients

Scale
  • 1 ½ cups cooked black-eyed peas (dried and soaked overnight or canned)
  • 1 cup fresh corn kernels (off the cob or thawed frozen)
  • 1 medium red bell pepper, finely diced
  • 1 medium green bell pepper, finely diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 large ripe avocado, diced
  • For the Avocado Lime Vinaigrette:
  • 1 ripe avocado, mashed
  • Juice of 2 limes (about 3 tablespoons)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey or agave syrup
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: finely minced jalapeño or diced cucumber

Instructions

  1. Cook the black-eyed peas: If using dried peas, soak about 1 cup overnight, then rinse and boil in fresh water for 45-50 minutes until tender but not mushy. If using canned, drain and rinse well. Let them cool to room temperature.
  2. Prepare the vegetables: Finely dice the red and green bell peppers, halve the cherry tomatoes, finely chop the red onion, and roughly chop the cilantro. Keep everything bite-sized.
  3. Make the avocado lime vinaigrette: In a small bowl, mash one ripe avocado until creamy but still slightly chunky. Add the juice of two limes, 2 tablespoons of olive oil, 1 tablespoon of honey, minced garlic, and a pinch of salt and pepper. Whisk until combined and adjust seasoning if needed.
  4. Combine the salad: In a large mixing bowl, gently toss the cooked black-eyed peas, corn kernels, diced bell peppers, cherry tomatoes, red onion, and cilantro. Pour the avocado lime vinaigrette over the top and gently mix to coat everything evenly without breaking up the avocado too much.
  5. Add the diced avocado: Fold in the diced avocado last to keep its shape and creamy texture.
  6. Chill and serve: Refrigerate the cowboy caviar for at least 30 minutes to allow flavors to marry. Serve chilled or at room temperature.

Notes

If dressing is too thick, whisk in a teaspoon of water or extra lime juice to loosen. Use canned black-eyed peas and frozen corn for quicker prep. Add diced avocado last to maintain creamy texture. Refrigerate at least 30 minutes before serving for best flavor. For vegan version, substitute honey with agave syrup.

Nutrition

Keywords: Texas cowboy caviar, avocado lime vinaigrette, black-eyed peas salad, fresh summer salad, gluten-free, vegan, Tex-Mex salad

Find it online: https://sweetstirring.com/fresh-texas-cowboy-caviar-recipe-with-avocado-lime-vinaigrette-easy-and-perfect/