Cowboy Caviar

Name: Cowboy Caviar
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 12 oz bacon, diced; 2 cups red onion, diced; 1/2 cup jalapeno, diced; Cattleman’s Grill Lone Star Brisket Rub; 2 tsp garlic, finely grated on microplane; 1/2 bag Rancho Gordo Black Eyed Peas; 1 quart beef stock; 2 ears fresh corn, husked; 1 cup tomato, diced; 1 cup red bell pepper, diced; 1/2 cup green onions, sliced; 1/4 cup cilantro, minced; 2 tsp Cattleman's Grill Mexicano Seasoning; Jacobsen Salt Co. Kosher Salt, to taste; 1/2 cup Texas Olive Ranch Extra Virgin Olive Oil; 1/4 cup Colonial Chile Oil; 1/3 cup lime juice; 1 tbsp Reida Farm Wildflower Honey

Jul 30, 2024 • Tom Jackson

Cowboy Caviar is a savory and zesty dish that serves 10, featuring a base of black-eyed peas soaked overnight and cooked in beef stock with diced bacon, red onion, jalapeno, and garlic seasoned with Cattleman’s Grill Lone Star Brisket Rub. Fresh ingredients like corn, tomato, red bell pepper, green onions, and cilantro are added, seasoned with Cattleman's Grill Mexicano Seasoning and Jacobsen Salt Co. Kosher Salt. The dish is enhanced with a vinaigrette made from extra virgin olive oil, Colonial Chile Oil, lime juice, and wildflower honey. The combination of smoky, fresh, and tangy flavors makes Cowboy Caviar a delicious and crowd-pleasing dish.

WHAT YOU'LL LOVE

The black-eyed peas are simmered in beef stock, not water: Cooking the soaked peas in beef stock with bacon fat, onion, jalapeño, and Cattleman's Grill Lone Star Brisket Rub builds real savory depth into the base of the salad — a meaningfully richer foundation than a standard Texas Caviar made with canned beans straight out of the can.
Grilled corn adds genuine char flavor: Charring the corn over direct flame before slicing the kernels off gives this dish a smoky note that plain raw or boiled corn can't deliver.
A genuinely balanced vinaigrette: Texas Olive Ranch Extra Virgin Olive Oil, Colonial Chile Oil, lime juice, and Reida Farm Wildflower Honey combine into a dressing that's simultaneously rich, spicy, tangy, and sweet — it ties together every other component without overpowering any of them.
Better the next day: This salad is explicitly meant to be made ahead and refrigerated overnight, which makes it a genuinely stress-free contribution to a potluck or backyard gathering — all the work happens the day before

Cowboy Caviar

Tom Jackson

Rated 5.0 stars by 2 users

Cuisine

American

Servings

10

Prep Time

30 minutes

Cook Time

30 minutes

Calories

264

Nothing brings people together like good food, and Cowboy Caviar is the perfect dish to share with your neighbors at your next gathering. This recipe starts with a hearty base of black-eyed peas, soaked overnight and then cooked with crispy bacon, red onion, jalapeno, and a touch of garlic, all seasoned with Cattleman’s Grill Lone Star Brisket Rub for a smoky, savory flavor. Fresh, vibrant ingredients like corn, tomatoes, red bell pepper, green onions, and cilantro add a burst of color and a refreshing crunch. To tie it all together, a zesty vinaigrette made from extra virgin olive oil, Colonial Chile Oil, lime juice, and wildflower honey adds a sweet and tangy kick. Whether you're hosting a backyard barbecue or a cozy dinner, this Cowboy Caviar is sure to be a hit and make you the favorite cook on the block.

Print Recipe

Ingredients

Bean Braise:

12 oz bacon, diced
2 cups red onion, diced
1/2 cup jalapeno, diced
Cattleman’s Grill Lone Star Brisket Rub
2 tsp garlic, finely grated on microplane
1/2 bag Rancho Gordo Black Eyed Peas
1 quart beef stock

Fresh:

2 ears fresh corn, husked
1 cup tomato, diced
1 cup red bell pepper, diced
1/2 cup green onions, sliced
1/4 cup cilantro, minced
2 tsp Cattleman's Grill Mexicano Seasoning
Jacobsen Salt Co. Kosher Salt, to taste

Vinaigrette:

1/2 cup Texas Olive Ranch Extra Virgin Olive Oil
1/4 cup Colonial Chile Oil
1/3 cup lime juice
1 tbsp Reida Farm Wildflower Honey

View Cart (0) Checkout

Directions

Soak the black eyed peas in water overnight.
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling.
Place the diced bacon in a Finex Dutch Oven on the induction burner over medium heat. Cook until the bacon is crispy then remove the bacon and pour off all but two tablespoons of the bacon fat.
Add the diced onion and jalapeño to the dutch oven and season with Cattleman’s Grill Lone Star Brisket Rub. Cook in the bacon fat until slightly softened and the onions are translucent, then add the garlic and cook for about 30 seconds, stirring.
Add the Rancho Gordo Black Eyed Peas and beef stock. Cover with a lid and turn the heat up to high. When the stock begins to boil reduce the heat to medium-low, cover with a lid and let simmer until the beans are tender, about 15-20 minutes.
While the black eyed peas are cooking, grill the corn over direct flame until lightly charred, then move away from the flame and continue cooking until tender. Remove from the grill and slice the kernels off the cob.
Strain the liquid from the solids and chill the black eyed pea mixture in the refrigerator.
In a mixing bowl combine all fresh ingredients with the black eyed pea mixture and grilled corn.
In a small bowl, whisk the vinaigrette ingredients together then pour over the remaining ingredients in the other bowl.
Refrigerate until ready to serve *This salad is served cold, and best after sitting refrigerated overnight.

Recipe Note

Recipe FAQ

What exactly is Cowboy Caviar?
Cowboy Caviar, also known as Texas Caviar, is a vibrant salad or dip typically built from black-eyed peas, corn, tomatoes, bell peppers, onions, and cilantro, tossed in a tangy vinaigrette. It can be served as a side dish, scooped with tortilla chips as a dip, or spooned over grilled meats. Its colorful presentation and refreshing crunch make it a popular choice for potlucks and backyard gatherings.

Do I really need to soak the black-eyed peas overnight?
Yes — soaking dried black-eyed peas overnight significantly shortens the cooking time and produces a more evenly cooked, tender bean. Skipping the soak means a longer simmer and a greater risk of unevenly cooked peas — some tender, some still firm. If you're in a pinch, canned black-eyed peas can substitute, though you'll lose some of the depth that comes from cooking them in the seasoned beef stock.

Why does the recipe call for straining and chilling the bean mixture before assembling?
Straining removes the excess beef stock so the salad isn't watery, and chilling stops the cooking process and brings the beans down to a temperature that won't wilt or warm the fresh vegetables once everything is combined. Skipping the chill step risks a soggy, lukewarm salad rather than the crisp, cold dish this recipe is designed to be.

How far ahead can I make this, and does it actually taste better the next day?
Yes — this salad is explicitly best after sitting refrigerated overnight, which gives the vinaigrette time to fully penetrate the beans and vegetables. It keeps well for up to 4 days refrigerated, making it a genuinely convenient make-ahead dish for a gathering.

Can I make this indoors?
4 out of 5 — Great in the kitchen, better on the grill. The bean braise, vinaigrette, and assembly are entirely stovetop with no adjustments needed. The corn benefits from outdoor grilling for the char flavor, but a cast iron skillet over high heat or a broiler produces a similar result indoors — you'll get slightly less smoky depth, but the dish translates well either way.

Recipe Highlights

Render the bacon fully before adding the vegetables: Cooking the diced bacon until properly crispy and rendering out its fat gives you the cooking medium for the onions and jalapeño. Pour off all but two tablespoons of that fat — too much makes the bean braise greasy, too little loses the bacon flavor that should carry through the base.
Season the onion and jalapeño with the rub before they soften: Adding Cattleman's Grill Lone Star Brisket Rub to the vegetables as they cook in the bacon fat lets the seasoning bloom in the fat and distribute evenly, rather than sitting on top as a surface seasoning added later.
Char the corn over direct flame first, then move to indirect: The two-stage corn cook — direct flame for char, then indirect to finish cooking through — prevents the kernels from burning before they're tender. Skipping the indirect finish risks blackened, undercooked corn.
Whisk the vinaigrette separately, then pour over everything at once: Combining the olive oil, Colonial Chile Oil, lime juice, and honey in a separate bowl ensures they emulsify properly before contact with the salad. Pouring unmixed ingredients directly over the vegetables risks an uneven, oily dressing that doesn't coat everything consistently.