A refined, world-class elevation of the classic Texas Cowboy Caviar. Black-eyed peas and black beans are paired with precisely brunoised vegetables, charred corn, and an emulsified champagne-lime vinaigrette. Finished with avocado, microgreens, and toasted pepitas for exceptional texture and elegance.

Serves 8–10 as a side or appetizer

Ingredients:

• 1 can (15 oz) – High-quality black-eyed peas (drained, rinsed, patted dry)
• 1 can (15 oz) – Black beans (preferably heirloom like Rancho Gordo) (drained, rinsed, patted dry)
• 1 cup – Fresh sweet corn kernels (from 2 ears, charred)
• 1 medium – Red onion (brunoise (1/8-inch dice))
• 3 – Mixed bell peppers (red, orange, yellow) (brunoise)
• 2 – Roma tomatoes (seeded and brunoise)
• 1–2 – Jalapeños or Fresno chiles (seeded and brunoise)
• 1 – Ripe but firm avocado (diced just before serving)
• 1/4 cup – Fresh cilantro (chiffonade)
• 2 – Limes (zest and juice)

Speciality Items:

• Japanese Benriner Mandoline with Brunoise Attachment Need it? Click here to start cooking
• Microplane Elite Zester Need it? Click here to start cooking
• Precision Immersion Circulator (Sous-Vide) Need it? Click here to start cooking
• Chamber Vacuum Sealer Need it? Click here to start cooking
• Fine-mesh Chinois Strainer Need it? Click here to start cooking
• Culinary Blowtorch Need it? Click here to start cooking
• Plating Ring Molds (2–3 inch) Need it? Click here to start cooking

Yes Chef! may earn a commission from qualifying purchases made through links on this page.

Steps:

1. Drain and rinse beans and peas. Pat completely dry. Char corn kernels using a blowtorch or sous-vide circulator setup for controlled smokiness.
2. Using the mandoline with brunoise attachment (or sharp knife), cut red onion, bell peppers, tomatoes, and jalapeños into precise 1/8-inch dice.
3. Prepare the emulsified vinaigrette: Microplane garlic, combine with lime zest/juice, champagne vinegar, honey, toasted cumin, smoked paprika, cayenne, salt, and pepper. Slowly whisk in olive oil. Pass through chinois for silkiness.
4. Combine beans, peas, charred corn, and diced vegetables in a bowl. Pour over dressing and toss gently. Vacuum-seal and marinate for 30–60 minutes (or refrigerate 2–4 hours).
5. Just before serving, gently fold in diced avocado and cilantro chiffonade.
6. Plate using ring molds for neat cylinders. Garnish with microgreens, toasted pepitas, crumbled queso fresco, and charred lime halves. Serve with fresh tortilla chips or grilled bread.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done