Introduction
Cowgirl Caviar is a bright, fresh, and hearty bean salad with a Mediterranean twist. Instead of just being a dip, this version is packed with protein (from the beans), crunchy vegetables, briny olives, and creamy feta, all coated in a tangy, lemony vinaigrette. It works beautifully as a side dish, a snack, or even a light lunch. Chill time is key — letting the flavors meld really brings out the best.
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Ingredients
For the salad:
1 (15 oz) can black-eyed peas, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 large cucumber, diced
½ cup kalamata olives, roughly chopped
½ red onion, diced
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
¾ cup feta cheese (crumbled)
For the dressing:
⅓ cup olive oil
Juice of 1 lemon
1 large clove garlic, minced
2 tablespoons red wine vinegar
1 teaspoon honey
½ teaspoon oregano
Salt and pepper, to taste
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Instructions
1. In a large bowl, combine all the salad ingredients: black-eyed peas, cannellini beans, red bell pepper, cherry tomatoes, cucumber, olives, red onion, mint, parsley, and feta.
2. In a smaller bowl or a jar, whisk together the dressing ingredients: olive oil, lemon juice, minced garlic, red wine vinegar, honey, oregano, salt, and pepper until smooth and emulsified.
3. Pour the dressing over the salad, then toss gently but thoroughly so everything gets coated.
4. Cover and refrigerate for at least 1 hour before serving.
5. Serve chilled — as a side, or with pita or tortilla chips.
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Description / What It’s Like
Texture: Chunky and crunchy — from the beans, bell pepper, cucumber, and onion. The olives and feta add some chewiness and creaminess.
Flavor: Bright and tangy (lemon + red wine vinegar), slightly sweet (honey), with herby notes (mint + parsley), a garlicky punch, and rich saltiness from the olives and feta.
Vibe: Healthy, Mediterranean-inspired, but also very “potluck / picnic” friendly. It’s colorful, cheerful, and satisfying without being heavy.
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Tips
Chill well: Letting it rest in the fridge for at least an hour isn’t just a suggestion — it really helps the dressing soak into all the ingredients and marry their flavors.
Rinse the beans: Make sure to rinse and drain both the black-eyed peas and cannellini beans well to reduce excess sodium and any “can” taste.
Adjust the dressing: Taste after whisking and before pouring — you can tweak more lemon or vinegar if you like more tang, or more honey if you want it sweeter.
Serve with crackers or chips: It pairs super well with pita chips, tortilla chips, or even as a topping for grilled meat.
Make ahead: Because of its bean base and vinaigrette, it holds up well in the fridge for a day or two.
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Variations
No feta / dairy-free: Omit the feta or substitute with a vegan cheese, or just leave it out for a lighter version.
Different beans: Swap cannellini beans for navy beans, or add black beans for more color and variety.
Extra crunch: Add some diced zucchini, carrot, or even bell pepper of another color.
Spice it up: Add a finely diced jalapeño (or a bit of its seeds) for heat.
Freshness boost: Try adding a little fresh basil or dill for a different herby twist.
Creamier version: Mix in a dollop of Greek yogurt to the dressing for a creamy, tangy twist.
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Corrections / Common Pitfalls
Too much dressing: Be careful not to overdress — you want to lightly coat, not drown, the salad.
Undercutting vegetables: Overly large chunks of cucumber or pepper can make the salad feel disjointed; aim for a consistent dice so each bite has a balanced mix.
Not chilling enough: Serving it immediately will make it taste less integrated — flavors haven’t had time to meld.
Garlic strong: If you’re sensitive to raw garlic, mince it very finely or reduce to ½ clove; or you can use a garlic press.
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Enjoy!
Once it’s all mixed and chilled, dig in! This Cowgirl Caviar is great for summer meals, weekend potlucks, or just as a refreshing snack. It’s healthy, flavorful, and colorful — a real crowd-pleaser.