Southwestern Cowgirl Caviar

Cowgirl Caviar

This Cowgirl Caviar puts a fresh, Mediterranean spin on the classic Cowboy Caviar. Creamy beans, crisp vegetables, briny olives, and tangy feta are brought together with bright herbs and a lemony dressing. It’s light, refreshing, and perfect for warm-weather meals, potlucks, or scooping up with pita chips.

Ingredients

For the Salad

• Black-eyed peas, drained and rinsed — 1 (15 oz) can
• Cannellini beans, drained and rinsed — 1 (15 oz) can
• Red bell pepper, finely 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, crumbled — ¾ cup

For the Dressing

• Olive oil — ⅓ cup
• Fresh lemon juice — from 1 lemon
• Garlic, minced — 1 large clove
• Red wine vinegar — 2 tablespoons
• Honey — 1 teaspoon
• Dried oregano — ½ teaspoon
• Salt and black pepper — to taste

Instructions

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

Step 2: Fold in Herbs and Feta
Gently mix in the fresh mint, parsley, and feta cheese, being careful not to break up the feta too much.

Step 3: Prepare the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, red wine vinegar, honey, and oregano until smooth and well blended.

Step 4: Combine
Drizzle the dressing over the salad and toss gently until everything is evenly coated. Season with salt and pepper to taste.

Step 5: Chill and Serve
Cover and refrigerate for at least 1 hour so the flavors can develop. Serve cold as a refreshing salad or as a dip alongside pita chips, crackers, or sliced cucumbers.