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+ servings

Texas Caviar

Up your snack game with a quick and easy recipe for Texas Caviar that can be a dip, a salad topping or a taco filling!
4.95 from 18 votes
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Servings 8 servings


  • 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


  • 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. 
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