Texas Caviar (Black Eyed Pea Salad) —also known as cowboy caviar—is a bold, tangy, and refreshing bean salad that’s perfect as a dip, side dish, or light lunch. Packed with black-eyed peas, corn, bell peppers, onions, and a punchy vinaigrette, this dish brings together the crunch of fresh veggies and the heartiness of legumes in a way that’s both satisfying and energizing.

Originally created in Texas in the 1940s, this vibrant black eyed pea salad has become a warm-weather favorite, thanks to its bright flavors, bold textures, and versatility. Serve it with tortilla chips, spoon it over tacos, or enjoy it straight from the bowl—it’s wholesome, crowd-pleasing, and effortlessly plant-based.

Ingredient Notes for Texas Caviar (Black Eyed Pea Salad)

Black Eyed Peas: Black-eyed peas are a type of legume (not a true “pea”) with a distinctive black spot, or “eye,” at the curve of the bean. They’re a staple in Southern, West African, Middle Eastern, and Indian cuisines, and are known for their slightly nutty, earthy flavor and soft, creamy texture once cooked. These little guys are a great source of fiber and contain around 13 grams of protein per cup. I used canned black eyed peas in this recipe but if you have extra time you can opt for fresh.

Corn: Corn adds a little punch of sweetness to this bean salad. I typically use frozen corn. It’s healthier and crunchier than canned and just as healthy as fresh. Plus, it’s a huge time saver. If you want to use fresh, I like to cook the ears in the oven and roast them on the grill or gas burner.

Red onion: I like the unique flavor of red onion. I find they really add another layer of flavor to most dishes and a pop of color that enhances everything from salads to sautés. Feel free to substitute yellow, sweet, or other varieties of onion if you wish.

Bell Pepper: These mild and sweet peppers come in a variety of colors, each with a slightly different flavor profile. I’ve used orange and red in this recipe, but choose your favorite.

Preparation Tips

Chill before serving: Letting it marinate for at least 1 hour helps the flavors meld beautifully.

You can scale this dish up or down. Add in any of your other favorite ingredients as you like!

Use a slotted spoon if it’s extra juicy and you don’t want soggy chips or bread.

It’s great made ahead and stays fresh in the fridge for up to 3–4 days.

Serving Suggestions:

Serve Texas Caviar chilled in a bowl with a side of:

Pita chips or crackers
Sliced cucumbers or bell pepper strips for a lighter option

Spoon it over:

Tacos or burrito bowls as a fresh, tangy layer
Avocado toast or baked sweet potatoes

Serve it on a bed of greens, or toss it with:

Cooked quinoa or farro for a hearty grain salad
Chopped romaine or baby spinach for a refreshing lunch bowl

Use it as a bright, zesty component in:

Lettuce wraps
Veggie wraps or pita pockets
Layered in sandwiches for a crunchy texture boost