Black-Eyed Pea Cowboy Caviar

by Dorothy Reinhold on January 19, 2014


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Tapas are snacks, appetizers or small-bite finger food from Spain. They’re utterly delicious, and so varied that they differ from town to town and can be almost anything you dream up. Each bar and café has its own ever-changing versions.

Today our Sunday Supper group is celebrating with tapas, but, like the rugged individualist I am, I’m veering off 6,000 miles from Spain.

Instead, I’m hewing to my location – the West! – with this recipe for a chunky, beany dip that is as comfortable playing an appetizer as it is standing up for lunch or dinner. Make a meal out of it if you like, with fresh fruit and a beer or glass of wine alongside.

Black-Eyed Pea Cowboy Caviar | www.ShockinglyDelicious.comBlack-eyed peas are traditionally eaten on New Year’s Day for good luck, but I’m hoping to extend the lucky streak as long as possible into 2104, eh?

Recipe: Black-Eyed Pea Cowboy Caviar

Summary: A rustic, chunky, Western-style bean and vegetable dip that takes full advantage of the hearty flavor of black-eyed peas.

Ingredients

  • 1 (11-ounce) container Frieda’s Blackeyed Peas
  • 1 (15-ounce) can whole kernel sweet corn (no salt added version preferred), rinsed and drained
  • 1/2 bunch cilantro, minced
  • 3 green onions (scallions), minced, using both white and green parts
  • 2 ripe avocados, peeled and cut into small dice
  • 6 ounces cherry tomatoes, cut into quarters

Dressing:

  • 1/4 cup red wine vinegar or lime juice
  • 1/4 cup olive oil
  • Pinch salt
  • 1 teaspoon ground cumin
  • ½ teaspoon mild Hatch chile powder
  • A few grinds of black pepper
  • 1 bag tortilla chips (lime flavor preferred!)

Instructions

  1. In a small pot, add peas and cover with water by 1 inch. Bring to a simmer and cook for 10-15 minutes, until tender (taste one to determine). Drain and cool.
  2. Make salad: In a large bowl, add cooled peas, corn, cilantro, green onions, avocado and tomatoes. Stir gently to combine.
  3. Make dressing: Mix ingredients in small jar and shake well to combine. Pour over salad and stir gently to coat ingredients. Do not mash or overstir or you will break up the avocados and peas.
  4. Serve with tortilla chips as dippers.
  5. Serve alongside a jar of Tabasco, Sriracha or another hot sauce, so those who like things hotsy totsy can spice up their own!
  6. Serves 8.

Source

Like many good recipes, this one was handed over the virtual back fence. I adapted it from a recipe sent to me by my friend Karen Farrer, who saw me making black-eyed pea quesadillas on Facebook for New Year’s. She quickly recommended and then sent over this recipe, which she said she got from “amazing cook Colleen O’Beirne Brydon,” who happens to be my actual neighbor! It’s a small world, and with good cooks like these in it, getting smaller and more delicious every day.

Sunday Supper

See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 15 minutes
Cooking time: 15 minutes
Diet type: Vegetarian, vegan
Number of servings (yield): 8
Culinary tradition: USA (Southwestern)
My rating 5 stars:  ★★★★★ 

 

  • LZ Wine Blog

Disclosure: Frieda’s Specialty Produce sent the black-eyed peas. 

{ 39 comments… read them below or add one }

Liz January 19, 2014 at 5:52 pm

Healthy, tasty and beautiful! I LOVE this dip!

Reply

Megan @ I Run For Wine January 19, 2014 at 3:50 pm

This is one of my favorite party appetizers ever, it is the perfect Tapas dish.

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Dorothy Reinhold January 19, 2014 at 4:51 pm

Megan,
I agree…perfect for a party!

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The Ninja Baker January 19, 2014 at 2:19 pm

I’m all for extending good luck with black eyed peas and a dash of cilantro, Dorothy – in a yummy way! P.s. Sounds like you know a thing or two about Spanish tapas bars. Have you traveled in Spain?

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Dorothy Reinhold January 19, 2014 at 2:22 pm

Kim/Ninja,
I am a know-it-all! I haven’t yet traveled in Spain. 🙂

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Tammy Northrup January 19, 2014 at 1:44 pm

Yum this looks delicious and so colorful.

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Dorothy Reinhold January 19, 2014 at 1:50 pm

Tammy,
Thank you!

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Sarah Reid, RHNC (@jo_jo_ba) January 19, 2014 at 12:05 pm

I *love* this stuff, blackeyed peas are delicious

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Dorothy Reinhold January 19, 2014 at 1:50 pm

Sarah,
Aren’t they? I don’t know why I didn’t know about them until 5 or so years ago.

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The Wimpy Vegetarian January 19, 2014 at 11:40 am

I’ve had cowboy caviar on my list for ages! Now I have the recipe to make – love, love this. What would you suggest if I can’t find Hatch chile powder?

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Dorothy Reinhold January 19, 2014 at 1:51 pm

Susan/Wimpy,
If you can’t find Hatch chile powder, use your favorite chile powder! You can’t go wrong with this.

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Martin D Redmond January 19, 2014 at 11:34 am

Love these Dorothy! They look great and I bet taste great too!

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Dorothy Reinhold January 19, 2014 at 1:51 pm

Martin,
Thank you! I am ready for a glass of the Cava you recommended to go with them.

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Hezzi-D January 19, 2014 at 10:14 am

Love the bright colors in this dish! Perfect to brighten up any table of tapas.

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Dorothy Reinhold January 19, 2014 at 10:22 am

Heather,
You’re right…I hadn’t noticed that, but yep, it is a little color explosion!

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Shannon R January 19, 2014 at 8:53 am

Cowboy caviar is one of my faves! The avocado addition is a great idea, thanks for sharing.

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Dorothy Reinhold January 19, 2014 at 9:21 am

Shannon,
Avocado makes EVERYTHING better!

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Samantha @FerraroKitchen January 19, 2014 at 8:07 am

I just started eating black eyed peas!! Love this!

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Dorothy Reinhold January 19, 2014 at 9:21 am

Sam,
I “discovered” them a couple of years ago and I can’t get enough!

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Susan January 19, 2014 at 8:02 am

I would have never thought of this as a tapas dish but it really is perfect to enjoy along with a glass of wine and a few other nibbles.

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Dorothy Reinhold January 19, 2014 at 9:22 am

Susan,
You’re right…Cowboy Caviar and, let’s say…Cava!

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Helene D'Souza January 19, 2014 at 7:18 am

Oh western style tapas! Never thought of this before but i am definitely looking forward to give this a go. Thanks for sharing Dorothy! =)

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Dorothy Reinhold January 19, 2014 at 9:23 am

Helene,
A Western spin is always fun!

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Laura January 19, 2014 at 6:44 am

I love cowboy caviar and this recipe looks fantastic. I would love something like this for lunch.

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Dorothy Reinhold January 19, 2014 at 9:23 am

Laura,
You’re right…we do eat it for lunch, too.

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Amanda @ MarocMama January 19, 2014 at 6:43 am

I think in Spain they’d appreciate this too! I know I want to eat it!

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Dorothy Reinhold January 19, 2014 at 9:24 am

Amanda,
Pair this with some Cava, as Martin suggests, and I’m thinking Spaniards would snarf it up!

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FoodieArmyWife January 19, 2014 at 5:39 am

This looks so yummy – so much better than ordinary salsa!

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Dorothy Reinhold January 19, 2014 at 9:24 am

Conni/Foodie Army,
Yep, it has a lot of flavor and texture going on.

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takeabiteblog January 19, 2014 at 5:33 am

Yum! Let’s extend that good luck as long as we possibly can!!!

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Dorothy Reinhold January 19, 2014 at 9:25 am

Shaina/Take A Bite,
My plan is to eat black-eyed peas once a week so I can extend my good luck all year!

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NicoleHCook January 19, 2014 at 5:21 am

Mmmm… I love black eyed peas and I love this caviar. Great recipe Dorothy!

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Dorothy Reinhold January 19, 2014 at 9:25 am

Nicole,
I suppose we could call it “poor man’s caviar” as well. Funny, eh?

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Jennifer @ Peanut Butter and Peppers January 19, 2014 at 4:50 am

I love Cowboy Caviar! All the flavors you have in your recipe look just perfect! I can see scooping this on some chips, or even on a salad! Yum!

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Dorothy Reinhold January 19, 2014 at 9:29 am

Jennifer,
Yes, I’m showing it on a tortilla chip here, but you could easily skip the chips and scoop it onto fresh greens for a salad!

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Family Foodie January 19, 2014 at 4:15 am

This looks delicious! My kind of caviar!

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Dorothy Reinhold January 19, 2014 at 9:29 am

Isabel/FamilyFoodie,
Thanks!

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Renee January 19, 2014 at 3:52 am

I eat black-eyed peas all year long (guess it is good to extend the luck past January 1st). This is a great way to enjoy them for sure.

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Dorothy Reinhold January 19, 2014 at 9:26 am

Renee,
I just came to the black-eyed pea party a couple of years ago, and I seriously can’t get enough of them.

Reply

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