We’ve been having black-eyed peas on New Year’s Day as far back as I can remember, and this Easy Cowboy Caviar is one of my favorite ways to eat them. Instead of cooking the peas and fussing with them, I just mix them along with a few other ingredients and we eat this along with pulled pork sandwiches — yum! It’s perfect for game days and parties and other holidays too!
My grandmother always cooked black-eyed peas with mustard greens for the first dinner of the year, and honestly, I was never a fan — and that’s putting it nicely. I didn’t like the texture, and when I tried making this dish for my own family, my kiddos felt the same way. So I started making a simple black-eyed pea salsa a few years ago, and we all liked it much better.
But this year, I wanted to change it up a little, so I added black beans, onions and a can of RO*TEL for some added spice. It’s also easier this way, since you don’t have to chop up any tomatoes.
If you want to keep this as easy as possible, you could even leave out the avocados, cilantro and chopped onions, but I think you get a lot more flavor by keeping them in. I also know that some people think cilantro has a slightly soapy flavor, but honestly love this stuff, so in it goes!
I also love, love, love fresh tomatoes, and I use them whenever possible. But I’ve had a hard time finding really good ones lately, and that’s why I went with the can this time around. And it did cut down on the prep time, which was a nice since I was busy trying to get the house back in order after the holidays.
How to Make Easy Cowboy Caviar
Easy Cowboy Caviar
- 1 15- oz can black beans
- 1 15- oz can black-eyed peas
- 1 15- oz can sweet corn
- 1/2 cup chopped cilantro
- 2 small avocados diced
- Juice of 1 lime
- Salt and pepper to taste
- Drain and rinse the black beans, corn and black-eyed peas, and add to serving bowl
- Drain the Ro*Tel, and add to the bowl
- Add the onions, avocados, cilantro, salt and pepper
- Pour the lime juice over the caviar, stir, cover, and refrigerate until ready to serve
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