Cowboy caviar, also called Texas caviar, is a chilled bean and vegetable relish tossed in a tangy vinaigrette, served as a scoopable dip or topping rather than a true salsa. It originated in the American Southwest, most likely in Texas in the 1940s or 1950s; some sources credit Neiman Marcus chef Helen Corbitt with popularizing it, though its exact origin is disputed.
The base is black-eyed peas, diced tomato, onion, and bell pepper in a vinaigrette, with common additions including corn, black beans, avocado, jalapeño, cilantro, and lime juice. It's naturally vegetarian and vegan, and easily adapted with different beans, cheese, or heat level.
Cowboy caviar is typically served as an appetizer with tortilla chips, or as a topping for tacos, nachos, or grilled meat. It benefits from a few hours chilled so the dressing can penetrate the vegetables, and holds up well for potlucks and picnics.