Black Eyed Pea Salsa
Black Eyed Pea Salsa is a tasty, veggie alternative for your chip and dip events!
Also known as Texas Caviar, Cowboy Caviar, Corn Salad, or Blackeyed Pea Salad. They are the same delicious recipe with minor variations. The main event is the Blackeye peas and the corn.
I first saw this dish being prepared on an early Saturday morning TV show sponsored by Georgia Farmers a few years ago. We have since fallen in love with the delicious flavors of this chunky veggie salsa.
My recipe is Black-eyed pea salsa with Italian dressing to give you a tangy vegetable salad or dip for chips. Black-eyed Pea dip is a good example of farm-to-table real food.
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It’s almost a shame to have to stir all of the ingredients together when you see how pretty they are layered in a glass bowl!
- Canned Black eye peas, drained
- Canned White corn, crisp, drained
- Red bell pepper, chopped
- Chopped fresh parsley
- Chopped red onion
- Canned tomatoes, drained
- Canned tomatoes with chilies, drained (I used Rotel)
- Chopped fresh garlic
- Salt & Pepper to taste
- Italian dressing
I use purple onions because they are pretty in this dish but you can use regular yellow or white onions. Be sure to try Vidalia Sweet onions, those are delicious!
The best thing about this recipe is no cooking is involved. Just dump all of the ingredients together and stir!
Note: This cowboy caviar can be made with dried black-eyed peas which will need to be cooked. Also, see 15 Recipes for Dried Beans
Prepare all of the fresh vegetables. Chop the red bell peppers, onion, garlic, and parsley and set aside.
Drain the black-eyed peas in a small colander. Rinse and drain the peas again and set aside.
Drain the corn and tomatoes.
In a large bowl, combine all ingredients except the peas and stir to blend well. Then add the peas and stir again until peas are mixed throughout.
Refrigerate in a sealed container for about 2 hours or overnight to allow the flavors to marinade.
Serve with your favorite chips or crackers and enjoy!
We tried using a produce section container of Pico de gallo instead of cutting and chopping the peppers, parsley, and onions. It was okay but not as good as chopping the veggies.
Serve Blackeyed Pea Salsa in so many ways!
- A delicious chunky salsa served with tortilla chips.
- Yummy summer salad with fresh veggies.
- Over rice for a meatless main dish.
- New Year’s Day side dish. Blackeye Peas are supposed to bring good luck for the year.
Blackeye Pea Salsa aka Texas Caviar
Blackeye peas tossed with fresh vegetables in a tangy dressing make a good dip for chips. Great for an appetizer or a side dish.
- 2 cans (15oz.) black eye peas, drained well
- 1 can (15 oz.) white corn
- 1 cup chopped red bell pepper
- ½ Cup chopped parsley
- ¼ Cup chopped red onion
- 1 can tomatoes and chopped tomatoes with chilies (I used Rotel)
- 1 tsp. chopped fresh garlic
- Salt & Pepper to taste
- 1 Cup Italian dressing
- Dried black eye peas method
- 1 lb. dried black eye peas
- Combine all ingredients except the peas and stir to blend well.
- Now add the peas and stir to blend them throughout the salsa.
- Cover and refrigerate for at least 2 hours or overnight for flavors to marinade.
- Serve with your favorite dipping chips.
Dried Blackeye Peas Directions
Begin by sorting the dried peas to remove any stems or debris. Rinse in a colander under running water.
Place into a large stock pot and cover completely with water. Season with salt and pepper.
Boil for about 1 1/2 to 2 hours, just until the peas begin to soften, keeping the water level just above the peas.
Drain and cool. Then follow the remaining directions above.
You want your peas to be barely soft but not mushy for this recipe.
We blend the peas last so they won't be crushed in the stirring process.
OPTIONAL: Bacon lovers, you know what to do!
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Food Should Taste Good Multigrain 1.5 oz (Pack of 8)
Prodyne Acrylic Salad Bowl with Servers, Clear
Wish-Bone Salad Dressing, Fat Free Italian Dressing, 15 oz
Indoor Herb Garden Starter Kit - Certified 100% USDA Organic Non GMO - Potting Soil, Peat Pots, 5 Herb Seed Basil, Cilantro, Parsley, Sage, Thyme - DIY Kitchen Grow Kit for Growing Herb Seeds Indoors
Del Monte Quality Harvest Selects Whole Kernel Sweet White Corn, 15.25 oz.
Bush's Best W/Snaps Blackeye Peas, 15.8 Ounce
Amount Per Serving Calories 90Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 241mgCarbohydrates 11gFiber 2gSugar 6gProtein 2g
Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.
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I’ve never had black eyed peas – I do know there was a band with that name LOL:) This recipe looks so fresh and colorful and will be perfect for our summer which is just around the corner. Thanks for sharing with us at #WednesdaysWisdom
I love black eyed peas but have never had them in a salsa, this sounds wonderful! Thanks for sharing at What’d You Do This Weekend?!
Oh, I hope you do get to try it. I have actually made this recipe for dinner, we enjoy it so much. The flavor combination is so tasty! It’s a perfect football season recipe along with dipping chips.
Sounds great to me! Thank you so much for linking up to Merry Monday this week! I am sharing your post today on my G+ We hope to see you next week for another great party! Have a great week!