Up your snack game with this quick and colorful recipe for Texas Caviar that can be a dip, a salad topping, a taco filling and more.
Table of Contents
Texas Caviar and I go way back, back to my elementary school days when summer nights were spent at our local beach club. And this quick-fix dip was a staple alongside the good ol’ seaside barbecue classics.
A quick search of “Texas Caviar” (a.k.a. Cowboy Caviar) on the Interwebs will lead to many a variation of this recipe. My family has always gone for the rainbow-inspired version, sneaking in veggies of every color to round out the bowl. Jalapeño provides an optional kick, but it’s easily omitted for those who prefer their caviar sans spice.
So just how can one use this versatile, veggie-packed recipe? It’s most famously served as a dip alongside crunchy tortilla chips, but my family loves it atop all types of salads 365 days a year, and especially as a topping on my mom’s famous flank steak tacos.
It’s also delicious spooned over cream cheese and served with crackers.
- Black-eyed peas and black beans: These form the base of our protein-packed salad. Using canned beans makes this recipe a breeze. Tip: Just be sure to drain and rinse them to remove any excess sodium and canning liquids.
- Corn: Fresh, frozen or a can of sweet corn all work well in this recipe. If you’re using frozen corn, simply thaw and drain before adding to the mix.
- Jalapeño: Adjust the amount to suit your heat preference or swap with milder green chilies if you’re not a fan of too much heat.
- Red onion and bell peppers: These veggies add a fresh, crisp texture and vibrant color. I’ve opted for red and green bell peppers, but any color will do. Tip: Be sure to finely chop the onions and peppers for the best texture.
- Apple cider vinegar, vegetable oil, sugar, salt and pepper: These ingredients create the tangy and slightly sweet dressing for the caviar.
See the recipe card for full information on ingredients and quantities.
Follow these simple steps to create a deliciously fresh and zesty appetizer that’ll have everyone coming back for more:
- Start by draining and rinsing the black-eyed peas and black beans. Transfer them to a large bowl along with the drained corn.
Pro Tip: Use a colander for easy draining. When transferring them to the bowl, gently shake off any excess water to prevent the caviar from becoming watery.
- Make the dressing. In a medium saucepan set over medium-low heat, whisk together the apple cider vinegar, vegetable oil, water, sugar, salt and pepper. Let the mixture simmer for 3 minutes, then remove it from the heat.
- Combine everything together. Add the diced jalapeño, finely chopped red onion, and bell peppers to the bowl of beans and corn. Pour the warm dressing over the vegetables and stir until well combined.
You can serve the Texas caviar immediately or store it in an airtight container in the fridge for up to 3-4 days. The longer it marinates, the better the flavor will be.
- No black-eyed peas? Black beans, pinto beans or even chickpeas make a great substitute.
- You can swap in honey for the sugar, but I’d start with 2 teaspoons and go from there based on your taste preferences.
- Not a fan of vegetable oil? Swap in your favorite oil (think olive oil, avocado oil, etc.) instead!
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Ingredients
- 1 (15-oz.) can black-eyed peas
- 1 (15-oz.) can black beans
- 1 (15-oz.) can corn, drained
- 1/4 cup small diced jalapeño
- 1/2 cup red onion, finely chopped
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 3/4 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1 Tablespoon water
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Drain and rinse the black-eyed peas and black beans and combine them in a large bowl with the drained corn.
- In a medium saucepan set over medium-low heat, whisk together the apple cider vinegar, vegetable oil, water, sugar, salt and pepper. Simmer the mixture for 3 minutes then remove it from the heat.
- Add the jalapeño, red onion and chopped peppers to the bowl of vegetables then pour in the dressing and stir until well-combined.
- Serve the Texas Caviar immediately or cover it with plastic wrap and refrigerate it for up to 24 hours before serving.
Kelly’s Notes
- Not a fan of vegetable oil? Swap in your favorite oil instead!
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. The longer it marinates, the better the flavor will be.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This is a delicious recipe! I though find that I need to use a slotted spoon and transfer this to a different bowl after refrigerating for a few hours due to the amount of liquid that this creates (in addition to the dressing). But it’s a definite keeper and chock-full of veggies!
I’m so thrilled you’ve been enjoying the recipe, Lorri!
could you sub agave or honey for the sugar and if so, how much would you suggest?
Definitely! They have varying degrees of sweetness, so I’d start with 2 teaspoons honey and go from there based on your taste preferences.
I made this recipe and my family enjoyed it I’m addicted now. I’ve made a second batch. Love, love! I’m making this for Super Bowl.
Woohoo! I’m so thrilled to read this!
Loved it. Great New Years dish but so good I will make all year as it’s a great way to get my veggies in. We even topped nachos with the mixture—amazing!!!
I’m so thrilled you enjoyed the recipe!
Just made it! It taste great!
I’m thrilled you enjoyed the recipe, Debra!
Absolutely delicious on top of being easy to make! The only I had is a touch of Sriracha powder and a hint of cilantro!
Awesome! I’m so thrilled you enjoyed the recipe, Kristi!
how long will this keep in the refrigerator?
Hi Julie! It’ll last up to a few days when stored in an airtight container in the fridge.