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Cowboy Caviar

Recipe by: Eileen M. , Featured on Chef AJ’s channel on 2-20-24


  • 2 cans (14 ounces each) beans, rinsed and drained, or 3 cups cooked 
  • 1 can (14 ounces) black-eyed peas , rinsed and drained, or 1 1/2 cups cooked 
  • 1 can  (14 ounces) corn, drained or about 1 1/2 cup fresh or frozen 
  • 1 1/2 cups chopped ripe tomatoes (about 12 ounces) Can use grape, cherry or Roma 
  • 1 medium red, orange or yellow bell pepper, chopped
  • 3/4 cup chopped red onion (about one small red onion)
  • 1/2 cup chopped cilantro, leaves and stems
  • 1 avocado (optional)
  • 3T. Persian Lime  Balsamic, or more to taste (optional: substitute Jalapeño Lime Balsamic)


  • In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, and cilantro.
  • If you’ll be including avocado, wait to dice it until you’re ready to serve so it doesn’t turn brown.
  • Add the balsamic vinegar and mix well. 


  • The photo shows a simple “avocado rose” but avocado is optional. Using diced avocado, added just before serving, is fine.
  • This is a large recipe but it is easy to make and keeps well, up to 5 days in the refrigerator. It can easily be downsized by omitting the black eyed peas and cutting back on the other ingredients, by about one third.
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