First served at the Houston Country Club on New Year’s Eve in the early 1940s, this bean salad was dubbed “Texas Caviar” in a humorous comparison to true caviar. Today it’s more commonly known as Cowboy Caviar and it’s a popular dish to serve as at picnics and tailgate parties, often with tortilla chips. And the recipe is so forgiving that you can pull this together for a party with whatever you have on hand.
To make Cowboy Caviar, combine one can each of drained black beans, pinto beans, and corn. Add chopped tomatoes, chopped sweet onions and avocado cubes. Dress with oil and vinegar or bottled Italian dressing along with salt and pepper to taste.
After Bria's recipe got popular on TikTok, several people called her out for cultural appropriation, claiming that cowboy caviar was a white-washed version of the popular Mexican salsa, pico de gallo, which is traditionally made with chopped tomato, onion, serrano peppers, and cilantro.
The name Cowboy Caviar — also known as Texas Caviar — actually has some Dallas history. It was created by Helen Corbitt, the legendary culinary director at Neiman Marcus in downtown Dallas, in the 1940s.
WELL, the Cowboy Caviar is full of different colorful plants such as peppers, jalapeno, tomatoes, onion, corn, cilantro, and more which means a large variety of nutrients in every bite! The punch of nutrition packed with the fiber rich beans is a great gut-friendly combo to enjoy!
Instead of black- eyed peas, however, our “caviar” of choice is black beans that are mixed together with corn, onions and red bell peppers. Pickled in a blend of chipotle peppers, adobo sauce and lime juice, this crunchy, savory salsation carries southwestern character and enough heat to take note.
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