Cookin’ with Nino: Cowboy Caviar

Cooking with Chef Nino
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Cowboy Caviar

Makes 16 Servings


  • 3 15oz cans black-eyed peas, drained and rinsed
  • 1 large Vidalia or yellow onion, small dice
  • 2 red bell peppers, small dice
  • 4 ribs celery, small dice
  • 2 Tbs cilantro, rough chopped


Toss the above ingredients with Cilantro Lime Vinaigrette (recipe below) and chill overnight.  May be served cold or at room temperature.


Cilantro Lime Vinaigrette


  • 1/4 cup lime juice, freshly squeezed
  • 2 Tbs honey
  • 2 fresh jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 cup cilantro, loosely packed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 cup canola oil


Place all ingredients, except canola oil, in blender or food processor.  While blending, slowly add oil to emulsify.  Taste and adjust seasoning as necessary.


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