The exact origin of Cowboy Caviar is unclear, but according to one account, Helen Corbitt, the culinary director at Neiman Marcus in Dallas, Texas, is credited with inventing the dish in the 1940s or 1950s. The story goes that she created the recipe as a flavorful and visually appealing alternative to traditional caviar, which was expensive and not readily available. The combination of beans, corn, peppers, and other ingredients was meant to resemble the appearance of caviar, hence the name.  It is said that Helen Corbitt's version of Texas Caviar gained popularity and became a signature dish at Neiman Marcus, solidifying her reputation as a culinary innovator. Since then, Cowboy Caviar has been a pride and joy of many Texans, a staple at potlucks, and even fried at the State Fair of Texas.