Cowgirl Caviar

 Bright, zesty, and endlessly customizable, this vibrant bean salad is a true crowd-pleaser. Packed with fresh vegetables, briny olives, creamy feta, and a tangy lemon-herb dressing, it's the perfect make-ahead dish for picnics, potlucks, or a flavorful side.

Serves: 8 | Prep Time: 15 minutes | Chill Time: 1+ hour
Total Time: 1 hour 15 minutes (mostly inactive)

Ingredients

For the Salad:

• 1 (15 oz) can black-eyed peas, drained and rinsed

• 1 (15 oz) can cannellini beans, drained and rinsed

• 1 red bell pepper, finely diced

• 1 cup cherry or grape tomatoes, halved

• 1 large cucumber, seeded and diced

• ½ cup pitted kalamata olives, roughly chopped

• ½ medium red onion, finely diced

• ¼ cup fresh mint, chopped

• ¼ cup fresh parsley, chopped

• ¾ cup (about 4 oz) crumbled feta cheese

For the Dressing:

• ⅓ cup extra virgin olive oil

• Juice of 1 large lemon (about 3 tbsp)

• 2 tablespoons red wine vinegar

• 1 large clove garlic, minced

• 1 teaspoon honey or maple syrup

• ½ teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

Instructions

1. Combine Salad Ingredients.
In a large serving bowl, gently combine the drained black-eyed peas, cannellini beans, diced bell pepper, halved tomatoes, cucumber, olives, red onion, mint, and parsley.

2. Make the Dressing.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, honey, and oregano until fully emulsified. Season generously with salt and pepper.

3. Dress & Marinate.
Pour the dressing over the salad and toss gently until everything is evenly coated. Fold in the crumbled feta cheese.
Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to meld.

4. Serve & Enjoy!
Toss once more before serving. Enjoy as a refreshing side salad, a light lunch, or as a hearty dip with tortilla chips or pita wedges.

✨ Chef's Notes & Variations

• Make Ahead: This salad tastes even better the next day. Prepare it up to a day in advance (store covered in the fridge).

• Protein Boost: Add 1-2 cups of cooked, shredded chicken or grilled shrimp to make it a complete meal.

• Spice it Up: Include a finely diced jalapeño (seeds removed for less heat) or a pinch of red pepper flakes in the salad.

• Bean Swap: Use chickpeas, black beans, or kidney beans based on your preference.

• Herb Swap: Cilantro can be used in place of or in addition to the mint and parsley.

*Keep refrigerated. Best enjoyed within 3-4 days.*