Southwestern Cowgirl Caviar

This Cowgirl Caviar is a light, Mediterranean-inspired twist on the classic “Cowboy Caviar.” By swapping black beans and corn for cannellini beans, feta, and fresh mint, you get a bright, zesty salad that’s perfect for summer gatherings or as a vibrant dip.

Cowgirl Caviar

Ingredients

Salad

• Black-eyed peas, drained and rinsed – 1 can (15 oz)
• Cannellini beans, drained and rinsed – 1 can (15 oz)
• Red bell pepper, diced – 1
• Cherry tomatoes, halved – 1 cup
• Large cucumber, diced – 1
• Kalamata olives, chopped – 1/2 cup
• Red onion, diced – 1/2
• Fresh mint, chopped – 1/4 cup
• Fresh parsley, chopped – 1/4 cup
• Feta cheese – 3/4 cup

Dressing

• Olive oil – 1/3 cup
• Lemon, juiced – 1
• Garlic clove, minced – 1 large
• Red wine vinegar – 2 tablespoons
• Honey – 1 teaspoon
• Dried oregano – 1/2 teaspoon
• Salt and pepper – to taste

How to Make Cowgirl Caviar

Step 1: Prep the Base
In a large bowl, combine the black-eyed peas and cannellini beans. Add the diced red bell pepper, cherry tomatoes, cucumber, chopped olives, and diced red onion.

Step 2: Add Herbs and  Cheese
Gently fold in the chopped mint, parsley, and crumbled feta. Mix carefully to keep the feta in nice, chunky pieces.

Step 3: Whisk the Dressing
In a small bowl or jar, mix together olive oil, lemon juice, minced garlic, red wine vinegar, honey, and oregano. Whisk or shake for about 1 minute until well combined and emulsified.

Step 4: Toss and Marinate
Pour the dressing over the salad and toss until all ingredients are evenly coated. Taste and adjust with salt and pepper if needed.

Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled as a salad or as a dip with pita chips or cucumber slices.