Soylicious® Cowboy Caviar
Originating in Texas, this delicious-tasting southern cuisine is also known as Texas Caviar.
It is a pot-luck favorite. With soybeans, it can also be an entrée.
Cowboy Caviar (also called Texas Caviar) has been a potluck favorite since the mid-1900s, originally created as a simple black-eyed pea salad with vinaigrette, corn, peppers, and onions. Over time, countless variations have emerged—but one thing never changes: it’s always fresh, colorful, and delicious.
In this version, we tip our hat to Texas soybean farmers by swapping in black and yellow soybeans. Not only do soybeans add a protein boost, but they’re also nutrient-dense and fiber-rich—earning their reputation as the gold standard of plant-based protein.
Can the bean you choose change the flavor and nutrition of this dish? Try it and see.
Soybeans are also the gold standard for plant-based protein
Source: The Good Food Institute
| Legume/Bean Type | Total Carbohydrates | Protein | Vitamin C | Calcium | Iron |
|---|---|---|---|---|---|
| Soybeans | 10g - 3% | 17g - 33% | 3% | 10% | 28% |
| Black Beans | 24g - 8% | 9g - 18% | 0% | 3% | 12% |
| Black-Eyed Peas | 24g - 8% | 9g - 18% | 0% | 3% | 12% |
Soylicious® Cowboy Caviar
Prep Time: Washing & Chopping – 30 minutes. Refrigerate the dish for at least 6 hours before serving. Overnight is best.
Serves: 11
Ingredients
Dressing
½ cup extra virgin olive oil
⅓ cup Red Wine Vinegar
2 large cloves of garlic, minced
1 Tablespoon of lemon juice
½ teaspoon kosher salt
½ teaspoon garlic salt
½ teaspoon restaurant-ground black pepper (or freshly ground)
1 teaspoon of cumin
Vegetables
1 ½ cups of cooked black soybeans
1 ½ cups of small yellow soybeans (with a black hilum)
½ cup of diced tomatoes (seeded)
½ cup of roasted frozen, canned, or fresh corn
½ cup of finely chopped red onion
½ cup of chopped red bell or sweet pepper
½ cup of chopped yellow bell or sweet pepper
2-3 chopped green onions
1 jalapeño pepper, seeded and finely chopped (optional if you don’t like spice)
Cilantro to taste prior to serving (optional)
Directions
Getting Ready:
Pre-Cook and freeze soybeans (can also be cooked that day with an Instant Pot).
If frozen, thaw soybeans in the refrigerator or in the microwave and rinse.
Chop onion, garlic, and peppers.
STEP 1: Make your dressing and let the spices blend for a moment.
Prepare the vinaigrette by combining the oil, vinegar, minced garlic, salt, pepper, and cumin in a small jar with a lid.
Place the lid on the jar and shake the dressing until mixed well.
Let the dressing rest a minute.
STEP 2: Get a large bowl and combine your rinsed beans and chopped veggies.
Combine and toss the black and yellow rinsed soybeans, diced tomatoes, corn, and chopped onions and peppers.
STEP 3:
Pour the dressing over the vegetables and toss lightly.
Cover and refrigerate for at least 6 hours. Flavors are awesome is chilled overnight!
Immediately prior to serving, add chopped cilantro (optional).
Serve with:
Tortilla chips as a dip.
I love to add chopped avocado to use as a salad or vegetable side. This is my favorite way to eat this tasty dish.
It makes a great vegetable side or salad for a BBQ, as a healthy and tasty appetizer before the big game!
