Melinda’s Cowboy Caviar (Black-eyed pea salsa)

Melinda’s Cowboy Caviar (Black-eyed pea salsa)

A super bowl of flavor for your game day guests. A great twist on traditional New Year’s Day fare. Can be made with any canned beans.
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Course: Appetizer, Dip and Salsa
Cuisine: Tex Mex
Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 8 people
Created by: Chef Fig


  • 1 small red onion diced small
  • 3 stalks green onions chopped fine
  • 1 small red bell pepper chopped
  • 2 pods Jalapeño seeded and chopped fine
  • 1 pint cherry tomatoes chopped
  • 1 clove garlic minced fine
  • 3 ounces Melinda’s Mango Habanero Pepper Sauce
  • 4 ounces lime juice
  • 15 ounces black-eyed peas 15 oz can, drained
  • 15 ounces corn 15 oz can, drained
  • 1 cup Cliantro
  • .5 teaspoon ground cumin
  • .5 teaspoon ground coriander
  • 1 teaspoon Kosher Salt
  • 1 teaspoon black pepper
  • 1 teaspoon Melinda’s Red Savina


  • Mix all ingredients together in a large bowl with half of the cilantro. Cover and chill in the refrigerator for 45 mins to 2 hours. Add the remaining cilantro when you serve. Serve with a mix of blue and yellow corn chips, plantain chips, yuca chips, and sweet potato chips for that something extra.