This Cowgirl Caviar is a refreshing, Mediterranean-inspired twist on the classic “Cowboy Caviar.” By swapping out black beans and corn for cannellini beans, feta, and fresh mint, you get a bright, zesty dip that is perfect for summer gatherings.

 

Ingredients

For the Salad

1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 large cucumber, diced
½ cup Kalamata olives, chopped
½ red onion, finely diced
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
¾ cup crumbled feta cheese

For the Dressing

⅓ cup olive oil
Juice of 1 lemon
1 large garlic clove, minced
2 tablespoons red wine vinegar
1 teaspoon honey
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste

 

How to Make Cowgirl Caviar:

Step 1: Prep the Base: In a large mixing bowl, combine the 1 can of black-eyed peas and 1 can of cannellini beans. Add the diced red bell pepper, 1 cup of halved cherry tomatoes, the diced cucumber, 1/2 cup of chopped olives, and the diced 1/2 red onion.

 

Step 2: Add Herbs and Cheese: Gently fold in the 1/4 cup of chopped mint, 1/4 cup of chopped parsley, and the 3/4 cup of crumbled feta. Be careful not to over-mix if you want the feta to stay in distinct chunks.

 

Step 3: Whisk the Dressing: In a small bowl or mason jar, combine the 1/3 cup of olive oil, the juice from 1 lemon, the minced garlic, 2 tablespoons of red wine vinegar, 1 teaspoon of honey, and 1/2 teaspoon of oregano. Whisk or shake vigorously for about 1 minute until the dressing is emulsified.

Step 4: Combine and Marinate: Pour the dressing over the salad and toss until every ingredient is evenly coated. Taste and add salt and pepper as needed.

Step 5: Chill and Serve: Cover the bowl and refrigerate for at least 1 hour. This time is essential to allow the beans to soak up the flavors of the dressing. Serve chilled as a stand-alone salad or as a dip with pita chips or cucumber slices.