This Cowgirl Caviar is a light, Mediterranean-inspired twist on the classic “Cowboy Caviar.” By swapping black beans and corn for cannellini beans, feta, and fresh mint, you get a bright, zesty salad that’s perfect for summer gatherings or as a vibrant dip.
Cowgirl Caviar
Ingredients
Salad
Black-eyed peas, drained and rinsed – 1 can (15 oz)
Cannellini beans, drained and rinsed – 1 can (15 oz)
Red bell pepper, diced – 1
Cherry tomatoes, halved – 1 cup
Large cucumber, diced – 1
Kalamata olives, chopped – 1/2 cup
Red onion, diced – 1/2
Fresh mint, chopped – 1/4 cup
Fresh parsley, chopped – 1/4 cup
Feta cheese – 3/4 cup
Dressing
Olive oil – 1/3 cup
Lemon, juiced – 1
Garlic clove, minced – 1 large
Red wine vinegar – 2 tablespoons
Honey – 1 teaspoon
Dried oregano – 1/2 teaspoon
Salt and pepper – to taste
How to Make Cowgirl Caviar
Step 1: Prep the Base
In a large bowl, combine the black-eyed peas and cannellini beans. Add the diced red bell pepper, cherry tomatoes, cucumber, chopped olives, and diced red onion.
