Southwestern Cowgirl Caviar

This Cowgirl Caviar is a fresh, Mediterranean-inspired take on the classic “Cowboy Caviar.” By swapping black beans and corn for cannellini beans, feta, and fresh mint, it becomes a bright, zesty salad that’s perfect for summer meals, parties, or as a colorful 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 – ½ cup
• Red onion, diced – ½
• Fresh mint, chopped – ¼ cup
• Fresh parsley, chopped – ¼ cup
• Feta cheese – ¾ cup

Dressing

• Olive oil – ⅓ cup
• Lemon juice – 1 lemon
• Garlic, minced – 1 clove
• Red wine vinegar – 2 tablespoons
• Honey – 1 teaspoon
• Dried oregano – ½ teaspoon
• Salt and pepper – to taste

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Instructions

Step 1: Combine the Base

In a large bowl, mix together the black-eyed peas and cannellini beans. Add the diced red bell pepper, cherry tomatoes, cucumber, chopped olives, and red onion.

Step 2: Fold in Herbs and Cheese

Gently add the chopped mint, parsley, and crumbled feta, taking care to keep the feta in chunks for texture.

Step 3: Make the Dressing

In a small bowl or jar, combine the olive oil, lemon juice, minced garlic, red wine vinegar, honey, and oregano. Whisk or shake until emulsified and well blended.

Step 4: Toss and Coat

Pour the dressing over the salad and toss until everything is evenly coated. Adjust seasoning with salt and pepper as needed.

Step 5: Chill and Serve

Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled as a vibrant salad or as a dip with pita chips or fresh vegetable slices.