Delicious Cowboy Caviar recipe has the right combination of southern ingredients to make your taste buds sing. This black-eyed pea-based Texas Caviar is quick and easy to make thanks to a little help from your Instant Pot .
Why Is It Called Cowboy Caviar?
You’ve never heard of Cowboy Caviar ? Clearly, you don’t live in Texas! Texas Caviar is a staple fresh salad , with the right combination of southern ingredients like black-eyed peas and Mexican ingredients like jalapeños and ground cumin, to make your taste buds sing.
Don’t worry, there is no actual caviar to be found in this dish. Just delightfully delicious black-eyed peas, onions, tomatoes, jalapenos, and some other tasty vegan ingredients mixed together in what is truly a Texas delicacy.
It’s one of those dishes that you really must try to fully understand and appreciate.
What Makes This Texas Caviar Recipe So Great?
- Time. I make this recipe using my pressure cooker to cut down on soaking and cooking the black-eyed peas . This is such a quick recipe now, that I make Cowboy Caviar often!
- Simple. You don’t need a lot of fancy spices or ingredients to make this recipe for Texas caviar awesome. Simple, fresh ingredients make it delicious.
- Flavor. If you love Tex-Mex food and spices, you are going to love this Texas Caviar recipe! It’s everything you love about Mexican food in a bowl.
What Is Cowboy Caviar Made Of?
The Base
- dried black-eyed peas
- Water
Diced vegetables
- Onion
- Tomatoes
- chopped cilantro
- Jalapeño Peppers
For Dressing
- olive oil
- Apple Cider Vinegar
- Ground Cumin
- Lemon Juice
- Kosher Salt
- Ancho Chile Powder (optional)
I know this seems like a lot of ingredients for a side dish or appetizer , but most of them are items you already have in your pantry. Plus, the flavors in this dish are absolutely worth the extra effort of gathering up a few more ingredients than usual.
How Do You Make Cowboy Caviar?
- Beans. Cook the black-eyed peas in your Instant Pot with 2 cups of water at high pressure for 10 minutes. Allow the pressure to release naturally and drain the excess water.
- Vegetables. Dice the tomatoes, onions, jalapenos, and cilantro into even shapes.
- Dressing. Whisk together the dressing ingredients.
- Mix. Once the beans have cooled some, add the vegetables and dressing and mix well and taste.
- Salt. Adjust lemon juice, vinegar, and salt accordingly. Resist the urge to over-salt at this point, as the salad will get saltier as it melds.
- Serving. Allow to rest for an hour or so and serve at room temperature!
Stovetop . Simmer beans in a pot of water on the stovetop for 30-45 minutes or until they are the desired texture. Drain water and serve or add to a recipe. Instant Pot. Cook black eyed peas with two cups of water under high pressure in your Instant Pot for 10 minutes. Allow pressure to release naturally. Drain water and serve or add to a recipe.
In my opinion, the Instant Pot is the best way to cook them. It is so fast and you can prep the rest of the recipe you plan on adding them to while they cook.
Soaking the beans decreases the cooking time. If you plan on cooking the beans on the stovetop, you may want to soak the beans in hot water for a few minutes before boiling. If you’re cooking the black eyed peas in your Instant Pot, you can skip this step.
Tips and Tricks for Making Cowboy Caviar
- Tools. I use a Kuhn Rikon Pull String chopper to make this easy for me because of my rheumatoid arthritis, but also because it dices very evenly and I like how it makes the salad look.
- Beans. The beans need to be cooked but not mushy, so make sure after you cook them for the 10 minutes that you drain the excess water off of them so they don’t continue to cook.
- Canned Beans. You can certainly also use canned, drained, and rinsed black eyes peas for this black-eyed pea salad recipe.
- Corn. Some fire-roastd or steamed corn kernels provide a nice pop of color and sweetness to this recipe.
- Black Beans. Cooked black beans can be added to this salad.
- Pico De Gallo. Though I certainly prefer using fresh ingredients for my Cowboy Caviar, you could simply use store-bought pico de gallo to make the recipe go faster.
- Fruit. You can also add small diced mango and pineapple to add a little sweetness to the dish.
- Marinate. If you’re in a hurry, you can get away with only letting it rest for 20 minutes. However, it’s much better if you allow it to marinate for 1-2 hours.
- Parsley. You can opt to use parsley instead of cilantro if cilantro isn’t really your thing.
- Storage. This Cowboy Caviar recipe keeps for up to a week in the fridge, so it makes a great make-ahead dish for when you have company coming over!
- Picnics. This salad recipe uses no mayonnaise, which makes it safe to place on a picnic table for a few hours with no worries.
How Long Will Cowboy Caviar Keep?
I haven’t had this Texas Caviar recipe last more than a day or two in my fridge because it pairs wonderfully with so many of my other favorite meals.
I would try to eat this three to four days after preparing it to keep it from getting too soggy in the dressing mixture. Remember to stir or shake well each time before serving for the best flavors.
Want Some More Texan-Inspired Recipes?
- Tex-Mex Chili - this recipe has one multiple chili cook-offs!
- Tex-Mex Corn Side Dish - this southwestern corn side dish is one you’re going to LOVE!
- Delicious Enchilada Casserole - this is such an easy chicken dinner idea and cooks quickly!
- Mexican Stuffed Poblano Peppers - this dish is even low carb so it is perfect for the whole family!
- Mexican Appetizer - These Taco Meatballs will be your new favorite go-to for appetizers!
So whether you’re from Texas or not, you’re sure to love this Cowboy Caviar recipe! It’s a quick and easy dish that makes a great appetizer , side dish or vegan / vegetarian meal !
Cowboy Caviar | Black Eyed Pea Salad
Equipment
- Instant Pot
- KUHN RIKON CHOPPER
- mixing
Ingredients
- ▢ 1 cup ( 172 g ) dried black-eyed peas
- ▢ 2 cups ( 500 g ) Water
Diced vegetables
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 2 ( 2 ) Tomatoes , diced
- ▢ 1/2 c ( 8 g ) chopped cilantro
- ▢ 1 tablespoon ( 1 tablespoon ) Jalapeño Peppers , diced
For Dressing
- ▢ 4 tablespoon ( 4 tablespoon ) olive oil
- ▢ 3 tablespoon ( 3 tablespoon ) Apple Cider Vinegar , (use a combo of balsamic & cider for a sweeter taste)
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 2 tablespoon ( 2 tablespoon ) Lemon Juice
- ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt
- ▢ 1/2 teaspoons ( 0.5 teaspoons ) Ancho Chile Powder , (optional)
Instructions
- Cook black-eyed peas in 2 cups of water for 10 mins at high pressure and let them release pressure naturally. Drain excess water when done.
- Meanwhile, diced tomatoes, onions, jalapeños and cilantro into even shapes (I used this chopper)
- Whisk together all the dressing ingredients.
- Once the beans have cooled somewhat, add vegetables and pour in dressing, mix well and taste.
- Adjust lemon juice, vinegar, and salt as needed for tangy taste. Resist the urge to over-salt at this juncture, as the salad will get saltier as it melds.
- Allow salad to rest for 1 hour or so, before serving at room temperature.
Tips and Tricks for Making Cowboy Caviar
- Tools. I use a Kuhn Rikon Pull String chopper to make this easy for me because of my rheumatoid arthritis, but also because it dices very evenly and I like how it makes the salad look.
- Beans. The beans need to be cooked but not mushy, so make sure after you cook them for the 10 minutes that you drain the excess water off of them so they don’t continue to cook.
- Canned Beans. You can certainly also use canned, drained, and rinsed black eyes peas for this black-eyed pea salad recipe.
- Corn. Some fire-roasted or steamed corn kernels provide a nice pop of color and sweetness to this recipe.
- Black Beans. Cooked black beans can be added to this salad.
- Pico De Gallo. Though I certainly prefer using fresh ingredients for my Cowboy Caviar, you could simply use store-bought pico de gallo to make the recipe go faster.
- Fruit. You can also add small diced mango and pineapple to add a little sweetness to the dish.
- Marinate. If you’re in a hurry, you can get away with only letting it rest for 20 minutes. However, it’s much better if you allow it to marinate for 1-2 hours.
- Parsley. You can opt to use parsley instead of cilantro if cilantro isn’t really your thing.
- Storage. This Cowboy Caviar recipe keeps for up to a week in the fridge, so it makes a great make-ahead dish for when you have company coming over!
- Picnics. This salad recipe uses no mayonnaise, which makes it safe to place on a picnic table for a few hours with no worries.
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Nutrition
Originally Published June 13, 2020
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Cowboy Caviar | Black Eyed Pea Salad
Ingredients
- 1 cup dried black-eyed peas
- 2 cups Water
Diced vegetables
- 1 cup Onion diced
- 2 Tomatoes diced
- 1/2 c chopped cilantro
- 1 tablespoon Jalapeño Peppers diced
For Dressing
- 4 tablespoon olive oil
- 3 tablespoon Apple Cider Vinegar (use a combo of balsamic & cider for a sweeter taste)
- 1 teaspoon Ground Cumin
- 2 tablespoon Lemon Juice
- 2 teaspoons Kosher Salt
- 1/2 teaspoons Ancho Chile Powder (optional)
Instructions
- Cook black-eyed peas in 2 cups of water for 10 mins at high pressure and let them release pressure naturally. Drain excess water when done.
- Meanwhile, diced tomatoes, onions, jalapeños and cilantro into even shapes (I used this chopper)
- Whisk together all the dressing ingredients.
- Once the beans have cooled somewhat, add vegetables and pour in dressing, mix well and taste.
- Adjust lemon juice, vinegar, and salt as needed for tangy taste. Resist the urge to over-salt at this juncture, as the salad will get saltier as it melds.
- Allow salad to rest for 1 hour or so, before serving at room temperature.
Tips and Tricks for Making Cowboy Caviar
- Tools. I use a Kuhn Rikon Pull String chopper to make this easy for me because of my rheumatoid arthritis, but also because it dices very evenly and I like how it makes the salad look.
- Beans. The beans need to be cooked but not mushy, so make sure after you cook them for the 10 minutes that you drain the excess water off of them so they don’t continue to cook.
- Canned Beans. You can certainly also use canned, drained, and rinsed black eyes peas for this black-eyed pea salad recipe.
- Corn. Some fire-roasted or steamed corn kernels provide a nice pop of color and sweetness to this recipe.
- Black Beans. Cooked black beans can be added to this salad.
- Pico De Gallo. Though I certainly prefer using fresh ingredients for my Cowboy Caviar, you could simply use store-bought pico de gallo to make the recipe go faster.
- Fruit. You can also add small diced mango and pineapple to add a little sweetness to the dish.
- Marinate. If you’re in a hurry, you can get away with only letting it rest for 20 minutes. However, it’s much better if you allow it to marinate for 1-2 hours.
- Parsley. You can opt to use parsley instead of cilantro if cilantro isn’t really your thing.
- Storage. This Cowboy Caviar recipe keeps for up to a week in the fridge, so it makes a great make-ahead dish for when you have company coming over!
- Picnics. This salad recipe uses no mayonnaise, which makes it safe to place on a picnic table for a few hours with no worries.
Cowboy Caviar | Black Eyed Pea Salad https://twosleevers.com/texas-caviar/
Pesto pasta is just as versatile as it is flavorful. Make it in your Instant Pot for a quick and filling Vegetarian main course or as a tasty side dish to pair with your favorite protein.
Why This Will Be Your New Go-To Vegetarian Dish
- Fast. A tasty main course that is ready in under 30 minutes.
- Easy. Prep the pesto, toss the noodles and water in your Instant Pot, cook, and mix it all together before serving!
- Vegetarian. A wonderfully flavorful vegetarian dinner or tasty side dish.
Ingredients To Grab
The ingredient list for this recipe is so simple, you likely won’t even have to run to the grocery store to grab anything. Scan over this list to make sure you have everything before getting started:
- Rigatoni - You can switch up the pasta in this dish to utilize the pasta you may already have in your pantry. Just remember that cooking times for pasta vary in the Instant Pot. A good rule of thumb is to take the amount of time it says it takes to cook it on the stovetop, divide that time in half, and add one minute to the Instant Pot cooking time
- Heavy Cream - Adds a velvety texture and helps the pesto coat the outside edges of all of the pasta.
- Olive Oil - This works as the base of the pesto and prevents the noodles from sticking together.
- Parmesan Cheese - Adds saltiness and helps bind the pesto ingredients. Plus, who doesn’t love a little bit of cheese every so often?
- Pesto - Make my delicious Pesto recipe ahead of time to serve with this delicious pasta and keep the leftovers to enjoy with a different meal.
How To Make Pesto Pasta
This Pesto Pasta dish is so simple, you’ll wonder why you haven’t made it before! Not only is it a breeze to whip up, but it’s also all made in one pan, so cleanup is done in a flash!
- Add the pasta and water to the Instant Pot.
- Close the lid and make sure the valve is set to “sealing”.
- Press the “manual” or “pressure cook” button and set the timer for 4 minutes.
- Once the cooking time is complete, do a quick pressure release by carefully turning the valve to “venting”.
- Open the lid and drain any excess water from the pasta.
- Add the pesto, grated parmesan cheese, salt, and black pepper to the Instant Pot with the pasta.
- Stir everything together until the pasta is coated in the pesto and cheese.
- Serve and enjoy!
Variations
- Add more veggies. Pesto is delicious on so many things, from pasta to vegetables. To boost the nutrients in this dish, grab your favorite veggies, throw them in a steamer bag, and stir them into the cooked pasta with pesto sauce.
- Pack in some protein. If you’re not living a Vegetarian lifestyle, this dish is a great base recipe to use up any leftover protein you may have. Stir in leftover rotisserie chicken, salmon, or steak.
- Make it creamy. As you’re stirring the pesto into the pasta, add a splash of heavy cream to turn this Pesto Pasta into a creamy version!
What To Serve With Pesto Pasta
The same side dishes you love to serve alongside your other favorite Italian pasta dishes pair exceptionally well with this Pesto Pasta! Here are a few of my favorite pairings for you to try:
- Cauliflower Breadsticks
- Turkey Pesto Sandwich
- Air Fryer Asparagus
- Brussels Sprouts with Bacon
How Long Does It Last?
You have to love a great pasta dish. It is one of the best comfort foods and makes for some of the best leftovers. The longer it sits, the more flavor the pasta absorbs from the pesto.
So, don’t fret if you have quite a bit of this Pesto Pasta leftover. Store any you have in an airtight container in the refrigerator and enjoy it within 3-4 days of preparing it.
More Budget Friendly Dishes
- Mushroom Stroganoff
- Spinach Artichoke Pasta
- Manicotti
- Vegetable Lasagna
- Baked Feta Pasta
Pesto Pasta | Vegetarian Instant Pot Pesto Pasta Recipe
Ingredients
- ▢ 8 ounces rigatoni
- ▢ 1/2 cup pesto
- ▢ 4 cups Water
- ▢ 1/2 cup shredded parmesan cheese
- ▢ 1/4 cup Heavy Cream
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
Instructions
- Add the pasta and water to the Instant Pot.
- Close the lid and make sure the valve is set to “sealing”.
- Press the “manual” or “pressure cook” button and set the timer for 4 minutes.
- Once the cooking time is complete, do a quick pressure release by carefully turning the valve to “venting”.
- Open the lid and drain any excess water from the pasta.
- Add the pesto, grated parmesan cheese, salt, and black pepper to the Instant Pot with the pasta.
- Stir everything together until the pasta is coated in the pesto and cheese.
- Serve and enjoy!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
