Cowboy Caviar With Avocado and Feta

Shopping List, Explained

• Black-eyed peas and black beans. Black-eyed peas are the traditional base of Texas caviar, and black beans add color. Rinse both well, then let them drain.
• Corn. Thawed frozen corn is sweet and crisp. Fresh summer corn is even better, and a quick char in a hot dry skillet adds smoky flavor.
• Red bell pepper, cherry tomatoes, red onion. Cherry tomatoes hold their shape better than big slicers. Dice the onion small so nobody gets a mouthful of it.
• Jalapeño. Seeded for mild heat, a few seeds left in for more.
• Cilantro. Use parsley if cilantro tastes soapy to you.
• Avocado and feta. Both go in last. Pick avocados that are ripe but still firm, so the cubes survive a gentle toss.
• Dressing. Olive oil, red wine vinegar, lime, a little honey, garlic, chili powder, and cumin. It's tangy, lightly sweet, and a bit smoky, and it tastes fresher than bottled Italian.

Putting It Together

Shake the dressing in a jar. Toss the beans, corn, vegetables, and cilantro in a big bowl, pour the dressing over, and chill for at least 30 minutes so the beans soak up the flavor. Four hours is even better. Right before serving, fold in the avocado and feta gently. Taste one more time, because cold mutes flavor, and add a pinch of salt or a squeeze of lime if it needs it.

A Make-Ahead Timeline

Make It Your Own

• Mango. One diced mango adds sweetness that plays nicely with the jalapeño.
• Cotija. Swap it for the feta for a Mexican-style twist.
• Vegan. Skip the cheese and use maple syrup in place of honey.
• Main-dish salad. Add diced grilled chicken or shrimp and serve it over greens.
• Bottled shortcut. Use ¾ cup Italian dressing with a squeeze of lime and a pinch of chili powder.
• No black-eyed peas? Pinto beans or chickpeas work.

How Much to Make

A batch makes about 7 cups, which feeds 10–12 people as an appetizer. For 25, double it and serve it in two bowls, keeping the second one in the fridge until the first runs low. Plan on a large (13-ounce) bag of tortilla chips for every 8–10 guests.

Serve it with tortilla chips, Fritos Scoops, or pita chips, or spoon it over grilled chicken, steak, or fish like a chunky salsa. It's also good tucked into tacos or next to sour cream chicken enchiladas. On a party table, it's the cool, fresh partner to a hot dip like crockpot buffalo chicken dip. There are more ideas in the game day food guide.

Storage

Without avocado, it keeps up to 3 days in an airtight container in the fridge. Once the avocado is in, eat it within a day, with plastic wrap pressed right onto the surface to slow browning. It doesn't freeze well, since the vegetables go soft and watery.

Cook's Tips

• Dry the beans and corn. After rinsing, shake them well in the colander or blot them with a towel. Extra water dilutes the dressing and makes the dip taste flat.
• Cut to bean size. Dice the pepper, onion, and tomatoes about as small as a black bean, so every chip picks up a little of everything.
• Keep it cold outdoors. Set the serving bowl in a larger bowl of ice. Like any cold dish, it shouldn't sit out more than 2 hours, or 1 hour when it's above 90°F.