Caviar from the Garden

In some areas, black-eyed beans (or “cowpeas”) and jalapenos are easy to find fresh at the farmers’ market this time of year. If you’re a gardener, chances are good that you’re starting to see tomatoes appear on your own vines. If you’re a lover of cilantro, no doubt your window box has a crop just waiting for the harvest. Toss in some aromatics and some spices and you’ve got a filling, travel-hearty dish that can be enjoyed as a salad in its own right or as a dip with whole-grain tortilla chips.

Texas Caviar

Texas Caviar

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Serve this version of a bean salsa at your next party with tortilla chips or enjoy it as a salad. Bean salads are great party food that will become lovely leftovers for the next day’s lunch.

Tip: Offer hot sauce on the side to let guests adjust their own spice level.

Servings: 10 (134 g )

Prep Time: 10 min.


  • 2 (15.5 oz.) cans black-eyed peas, drained
  • 1 (14.5 oz.) can diced canned tomatoes, drained
  • 2 jalapeño peppers, seeded and minced
  • 1 small onion, chopped fine
  • 1 bell pepper, chopped
  • ¼ cup chopped fresh cilantro
  • 6 Tbsp. red wine vinegar
  • 4 Tbsp. olive oil
  • ¼ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • 1 tsp. oregano
  • 1½ tsp. cumin
  • Extra cilantro for garnish


  1. Toss all ingredients together and serve garnished with cilantro.