Cowboy Caviar (Black-Eyed Pea and Hominy Salad)

  • Serves

    serves 6-8


A lime juice and spicy Sriracha marinade gives this summer side dish a zesty kick. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.


  • 14 cup fresh lime juice
  • 14 cup olive oil
  • 3 tbsp. Sriracha hot sauce
  • 1 12 tbsp. honey
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cloves garlic, finely chopped
  • 3 plum tomatoes, cored and finely chopped
  • 2 jalapeño peppers, stemmed, seeded, and finely chopped
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 1 small red onion, finely chopped
  • 2 (15.5-oz.) cans black-eyed peas, drained
  • 1 (15.5-oz.) can golden hominy, drained
  • 13 cup finely chopped cilantro, leaves and stems


Step 1

Whisk lime juice, oil, Sriracha, honey, salt, and pepper in a large bowl. Add garlic, tomatoes, peppers, onion, peas, and hominy; toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or up to overnight. Stir in cilantro before serving.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.