Y’all know I’m from Oklahoma, right? Ali texted me for bean salsa input the other day and I mentioned that she wasn’t far off from cowboy caviar, a bean salad popular in the South. You can serve it as a side salad or as salsa. Either way, people go crazy for it at potlucks.
Ali wasn’t familiar with cowboy caviar (also called Texas caviar), so I worried that maybe you all had been deprived of this cheekily titled delight, too. It’s made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in a tangy Italian dressing.
I have one issue with most cowboy caviars, which is that they’re often swimming in store-bought Italian salad dressing. As such, they can be way too oily and contain some entirely unnecessary preservatives. I whisked together a simple, homemade Italian dressing that does the trick. This recipe yields quite a lot of dip, but I don’t think you’ll have any trouble polishing it off.
I had so much fun creating a healthier version of this classic potluck menu item that I thought it would be fun to make a summer series out of it. On the menu: seven-layer dip, pasta salad, more salsas… What else would you all like to see?! Let me know in the comments!