Texas Caviar (Bean & Corn Salsa or Salad)

If I need black-eyed peas for good luck on New Year’s day, I prefer to get them in Texas Caviar….a.k.a. Cowboy Caviar…..a.k.a. Southern Caviar…a.k.a. Bean and Corn Salsa. There’s as many names for this as there are variations. This makes 8 cups and serves a huge hungry crowd – think Super Bowl Sunday. It also keeps well. Leftovers can be tossed into a green salad, rolled up in a wrap, or mixed with pasta. But folks just keep coming back to the buffet to get more so you might not have to worry about leftovers.


  • 1 ea 14.5 ounce can black-eyed peas, rinsed & drained (see note below)
  • 1 ea 14.5 ounce can black beans, rinsed & drained
  • 1 ea 10 ounce can tomatoes with green chilies
  • 2 cups frozen whole kernel corn, thawed slightly and drained
  • 1/2 cup diced red onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 2 large tomatoes chopped
  • 1/2 cup chopped cilantro (or more if you love it as I do)
  • 2 large garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 2-3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (optional – taste salsa first before adding)


  • Combine all ingredients. Cover and refrigerate overnight or several hours (if you can wait that long.)
  • Note: black beans and black-eye peas are best for this recipe. I don’t recommend substituting pinto beans.)
  • Yield: 8 cups. (32 ea 1/4 cup servings.)


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Texas Caviar (Bean & Corn Salsa or Salad)