Texas caviar is a fresh and zesty mix of beans and veggies. It’s perfect for parties, picnics, and summer cookouts, bringing bright flavor to every gathering!
When I’m throwing a party, here’s one appetizer I always look to: Texas caviar! I love that this recipe is both a fun snack and an actually nutritious food. The black-eyed peas, crunchy veggies, and zingy vinaigrette make a dip full of plant-based protein and fiber that also tastes absolutely delicious!
This dip was invented in Texas in the 1940’s (it’s also called Cowboy caviar), and then spread all over the US. My spin on this party dip always has friends gathered around the bowl at our house and for good reason: it’s just that tasty!
Why You’ll Love This Recipe
- Ready in 15 to 20 minutes: It just depends on how long it takes you to chop veggies!
- Total crowd-pleaser: Everyone gathers around the bowl when we serve it
- Naturally plant-based and gluten-free: Many party snacks feature cheese or bread so I love that this one is so fresh and colorful!
- Make-ahead friendly: It actually tastes better after marinating overnight
5-Star Reader Review
“Loved the Texas Caviar 
Since I first tried the recipe, I’ve made it another four times and shared it with friends. My husband is a big fan of the flavors. Thank you” –Yvonne C.
Ingredients Needed
Just like a good potato salad, everyone has their own way to make ingredients in Texas caviar! The common denominator: black eyed peas are a must. From there, there are all sorts of variations on the vegetables and dressing. Here are the essential fresh ingredients you need:
- Black-eyed peas: The star ingredient! You can use canned black-eyed peas for convenience or cook dried black eyed peas from scratch
- Black beans: Adds protein, texture, and a color contrast (some people use only one type of bean, but I love the combination)
- Sweet corn: Fresh corn, frozen corn, or canned corn all work, but canned is easiest.
- Red bell pepper: Adds crunch and sweetness (green bell pepper works too, though red is sweeter)
- Cherry tomatoes: I prefer these to roma tomatoes because they’re consistently flavorful year-round
- Red onion: Adds sharp, fresh bite (you can also use green onions for a milder flavor)
- Jalapeño pepper: Seed it to control the heat level, or omit entirely for a mild version
- Fresh cilantro: This is of course essential for that authentic Tex-Mex flavor
For the Cowboy caviar dressing, a common way to make it is to use store-bought Italian dressing. But it’s much tastier with homemade! The dressing is simple to whip up using just a few ingredients: lime juice, apple cider vinegar, sugar, garlic powder, cumin, oregano and olive oil
Did you know? Black eyed peas are actually beans; they’re part of the legume family with black beans and chickpeas. While they’re often eaten in the American South, they’re enjoyed all over the world. Try them in my black eyed pea salad or my easy black eyed peas.
Tips for Making Texas Caviar
Dice vegetables uniformly: Taking an extra minute to cut your bell pepper, tomatoes, and jalapeño into similar-sized pieces (about the size of the corn kernels) is worth it.
Let it marinate: You can serve this immediately, but I do recommend 30 minutes of refrigeration time. The flavors meld and the veggies release their juices into the dressing.
Toss gently: Once you add the dressing, fold everything together with a large spoon rather than stirring vigorously. This avoids mushing up the beans and tomatoes.
Taste and adjust: Before serving, taste and add more lime juice for brightness, a pinch of salt if needed, or an extra drizzle of olive oil if it seems dry.
Control the heat: The jalapeño seeds and membranes contain most of the heat. Remove them for mild or leave some in for medium heat.
Creative Ways to Serve It
There are lots of ways to serve Texas caviar or Cowboy caviar: the most popular is with tortilla chips! Here are a few of my favorite ideas to get your wheels turning:
- Chips: It’s fantastic with chips (or even homemade tortilla chips). Plantain chips are another good option.
- Fish: Serve it over baked or grilled fish like baked salmon or grilled tilapia.
- Shrimp: Serve as a side with grilled shrimp, sauteed shrimp, or garlic shrimp.
- Burgers: It’s a protein-packed side for veggie burgers like portobello burgers or black bean burgers.
- Tacos or fajitas: Serve it with crispy avocado tacos or alongside vegetarian fajitas or shrimp fajitas.
- Avocado toast: Pile this on top of mashed avocado on whole grain toast for a satisfying lunch that’s packed with fiber and plant-based protein.
Storing Leftovers
Store Texas caviar in an airtight container in the refrigerator for up to 3 days. I actually prefer it after it’s had time to chill: the flavor deepens after marinading.
Before serving, give everything a good stir since the dressing tends to settle at the bottom. Taste and if necessary, freshen it up with a squeeze of lime juice and a small drizzle of olive oil.
A Taste of Texas
If you’re like us, you might wonder: how did this dip get its name? (We love a good origin story.) While many people call it Cowboy caviar, it’s a nickname for Texas caviar. Turns out, the colorful dip was invented in Texas in 1940 by a woman named Helen Corbitt. She first served it on New Year’s Eve at a country club, possibly using black eyed peas because they’re known as lucky New Year’s Eve food.
It caught on and when she later served it at a Texas hotel, it was dubbed “Texas caviar” because of it’s similarity to the look of real caviar, a fancy appetizer made with fish roe. The name stuck and it’s been used ever since!
Dietary Notes
This Texas caviar recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently Asked Questions
In 2020, a viral TikTok video sparked what became known as the “Cowboy Caviar controversy.” A creator shared this bean salad recipe calling it “Cowboy Caviar,” and some viewers pointed out that it was actually just a bean salad or salsa, not a new invention. Texas caviar has been a beloved Southern recipe since 1940, long before social media. The controversy actually helped more people discover this delicious recipe!
Yes! This cowboy caviar dip is genuinely nutritious. The black beans and black-eyed peas have plant-based protein and fiber, which help keep you full. The fresh veggies contribute vitamin A, vitamin C, and other antioxidants. The olive oil in the dressing offers heart-healthy fats. It’s naturally low in saturated fat and contains no cholesterol.
Absolutely! You can prepare it up to 1 day in advance and store it covered in the refrigerator: it also lasts 3 to 4 days total.
Texas Caviar (Cowboy Caviar)
Pin Recipe
Print RecipeThis Texas caviar (Cowboy caviar) will have everyone crowded around the bowl! It’s full of big, zesty flavor and perfect for parties and cookouts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8
- Category: Appetizer
- Method: Raw
- Cuisine: Tex Mex
- Diet: Vegan
Ingredients
For the vegetables
- 2 15-ounce cans black eyed peas (or 3 cups cooked)
- 15-ounce can black beans (or 1 ½ cups cooked)
- 1 15-ounce can corn (or 1 ½ cups frozen and thawed)
- 1 red bell pepper
- 1 cup cherry tomatoes
- 3 green onions
- 1 medium jalapeno, seeded (optional)
- ½ cup chopped cilantro
- 2 teaspoons kosher salt
For the dressing
- 2 tablespoons lime juice
- 4 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon oregano
- 4 tablespoons olive oil
Instructions
- Drain and rinse the beans and corn.
- Dice the bell pepper. Chop the cherry tomatoes. Thinly slice the green onions. Seed and dice the jalapeno pepper. Chop the cilantro.
- Add all the vegetables and beans to a bowl. Mix with the kosher salt.
- In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
- Eat immediately, or refrigerate until serving (it tastes even better after allowing to marinade 30 minutes or longer). Serve with chips for dipping. Stores refrigerated for up to 3 to 4 days.
Notes
Beans: You can cook dried black-eyed peas from scratch if you prefer. Go to my Black Eyed Peas recipe.
Heat level: Remove all jalapeño seeds and ribs for mild heat or leave some in for medium spice.
Storage: Keeps refrigerated in an airtight container for 3 to 4 days. Flavor intensifies over time.
Variations: Add chili powder or chipotle for smokiness or add diced avocado just before serving.
More Tasty Dips to Try
- Spinach Artichoke Dip or Vegan Spinach Artichoke Dip
- Simple Guacamole
- Mexican Corn Dip
- Taco Dip Recipe
- Healthy Appetizers
from A Couple Cooks https://ift.tt/Vjbqtal
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