Description
Legend has it that the Cowboy Caviar concept was originally developed around 1930 for an “all Texas” menu at a high-end department store. The head chef was mandated to include black-eyed-peas on the menu. Since she personally loathed the legumes to make them palatable she pickled them with onions creating a salad-esque salsa –– “Cowboy Caviar” –– that has since become a cult classic.
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