Cowboy Caviar recipe: How to make this Southern specialty

Thanks to TikTok, Cowboy Caviar is making a comeback. This old Southern specialty with its tongue-in-cheek name is made with black-eyed peas, tomato, corn — and whatever else you feel like adding to it. Like most things, it is greatly improved by avocado, and I like to add a whole lot of cilantro (cilantro-haters can sub parsley). Many recipes call for tossing the beans and finely chopped vegetables with Italian dressing, but I like the brighter flavor of lime juice. It is served with chips and eaten like salsa.

Cowboy Caviar is most at home when surrounded by a couple of beers and a gathering of friends and family — and it really shines when served at barbecues. Put as much (or little) finely minced jalapeño as you like: black beans add a little savory depth, and diced bell peppers add a nice, sweet crunch.

The key to its good looks is chopping everything to about the same size as the black-eyed peas. There’s no cooking involved, so take the time to Zen-out while dicing the vegetables. You’ll get lots of oohs and ahhs when you serve it — and it’ll disappear quickly.

COWBOY CAVIAR

1 15.5-ounce can black-eyed peas, drained and rinsed

1 15.5-ounce can black beans, drained and rinsed

4 plum tomatoes, chopped in ¼-inch pieces

1 orange bell pepper, chopped in ¼-inch dice

1 yellow bell pepper, chopped in ¼-inch dice

1 cup thawed or fresh corn kernels

1 cup finely chopped red onion

1 cup cilantro, chopped

1 small jalapeño, finely minced (amount to taste)

5 tablespoons olive oil

3 tablespoons lime juice

1 teaspoon salt

¼ teaspoon black pepper

1 whole avocado, cut in cubes

Combine all ingredients and toss thoroughly. Allow to sit at least 20 minutes to let the flavors bloom. Taste and add lime juice, salt, or jalapeño as desired.

MAKES ABOUT 10 CUPS