August 12, 2026
Greetings!
Welcome Back!
I know we discontinued this newsletter but I missed writing it! Plus as I'm entering semi-retirement I have more time to cook and share with you recipes!
Let's start with a longtime favorite that I've shared in the past, but it's a great summertime one. It is a salsa/salad type recipe using canned ingredients.
Fun fact: This is loaded with protein and holds up in the fridge well for days making it a great option for your meal prep too.
It's also called Texas caviar, and is a bean salad dish with a zesty vinaigrette there is no actual caviar or fish eggs in it.
No matter what you call it, it is a delightful dish that has earned its place in Southern cuisine and beyond. If you want to make it even more special add in some chopped avocado that can be a bit of a splurge depending on the season.
Be Well,
Anisa
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Cowboy Caviar
Photo: In my kitchen putting together today's Cowboy Caviar recipe. It tastes even better after a night in the fridge!
Today's Recipe Cowboy Caviar | Serves 10-12 |
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Ingredients | ● | 1 can (15 ounces) black-eyed peas, drained and rinsed | | ● | 1 can (15 ounces) black beans, drained and rinsed | | ● | 1 can (15 ounces) corn kernels, drained (or you can use fresh or frozen corn, cooked and cooled) | | ● | 1 red bell pepper, diced | | ● | 1 green bell pepper, diced | | ● | 1 jalapeno pepper, finely diced (optional, for heat) | | ● | 1 small red onion, finely diced | | ● | 2 cloves garlic, minced | | ● | 1/4 cup fresh cilantro, chopped | | ● | Juice of 2 limes | | ● | 2 tablespoons red wine vinegar | | ● | 1/4 cup olive oil | | ● | 1 teaspoon cumin | | ● | Salt and pepper to taste |
| Directions | 1 | In a large bowl, combine the black-eyed peas, black beans, corn, diced bell peppers, jalapeno, red onion, garlic, and cilantro. | | 2 | In a separate small bowl, whisk together the lime juice, red wine vinegar, olive oil, cumin, salt, and pepper. | | 3 | Pour the dressing over the bean and vegetable mixture. | | 4 | Toss gently to combine, ensuring all ingredients are evenly coated with the dressing. | | 5 | Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice according to your preference. | | 6 | Cover the bowl with plastic wrap or transfer the Texas caviar to an airtight container. | | 7 | Refrigerate for at least 1 hour before serving to allow the flavors to meld together. | | 8 | Before serving, give the Texas caviar a final toss and adjust seasoning if necessary. |
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| Serve chilled or at room temperature with tortilla chips or as a side dish. |
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