What Is Cowboy Caviar, and How Do I Make It?

The side dish with John Wayne swagger—bold, adventurous, yet undeniably classic—cowboy caviar (or Texas Caviar as it is otherwise known) has been having a moment across social media, with a new generation of fans flocking to this simple, tangy dish. And for good reason.

Originating in Texas in the 1940s, cowboy caviar was first served by the renowned Helen Corbitt, the culinary director at Neiman Marcus in Dallas at the time.

Since then, it’s gained in popularity throughout the South, and is now being enjoyed across the nation. Every cook has their own recipe, but Texas caviar—or cowboy caviar—is a simple bean salad, generally a mix of black eyed peas, green and red bell pepper, minced jalapeño, and scallions dressed with a tangy vinaigrette. Cook’s Country’s Christie Morrison has created her own spin on the iconic dish.

It comes together in under half an hour, although we recommend allowing the flavors to rest and meld for about an hour before serving. Whichever name you call it, this perky side dish is perfect for any cookout or warm-weather gathering.