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A fresh, zesty, Mediterranean-inspired twist on classic Cowboy Caviar with beans, crisp vegetables, herbs, and lemon dressing.
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Course: Salad
Cuisine: southwestern
Keyword: Southwestern Cowgirl Caviar
Calories: 280kcal

Equipment

  • Large mixing bowl
  • small whisking bowl

Ingredients

  • 1 can black-eyed peas, drained and rinsed (15 oz)
  • 1 can cannellini beans, drained and rinsed (15 oz)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 0.5 cup kalamata olives, chopped
  • 0.5 red onion, finely diced
  • 0.25 cup fresh mint, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.75 cup feta cheese, crumbled
  • 0.25 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 1 clove garlic, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions

  • In a large bowl, combine black-eyed peas, cannellini beans, bell pepper, tomatoes, cucumber, olives, and red onion.
  • Gently fold in mint, parsley, and feta cheese.
  • Whisk olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper until emulsified.
  • Pour dressing over salad and toss gently until evenly coated.
  • Refrigerate for 20–30 minutes. Stir before serving and adjust seasoning if needed.

Notes

Tastes best after chilling. Drain excess liquid if serving as a dip.

Nutrition

Calories: 280kcal | Carbohydrates: 30g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 420mg | Potassium: 450mg | Fiber: 8g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 35mg | Calcium: 15mg | Iron: 20mg