Texas Caviar is a tangy combination of fresh tomatoes, corn, black beans, black-eyed peas and peppers, topped with a homemade vinaigrette sauce. Eat it as a dip with chips or as a salad at your next potluck!
Homemade Texas Caviar – Dip or Salad?
Texas Caviar is tangy, delicious, and a bit confusing sometimes. Is it a dip, to eat with tortilla chips? or is it more of a bean salad, that I can just eat with a spoon?
The answer… is both. Eat it however you like! The ease and versatility of serving make this a great dish for a potluck. And just look at all those colors!
The southwestern twist on bean salad is also sometimes called Cowboy Caviar. Indeed, we posted another twist on this recipe here that skips the black-eyed peas and uses a quick and easy premade dressing to save some time and give a bit of a different flavor.
Both are delicious, and you’re sure to be taking home an empty bowl from your gathering…. so you might want to make a double batch and save some for yourself 😉
How to Make Texas Caviar
A bit of this and a bit of that, and then a pinch of this — it’s easy to add or remove ingredients to your taste!
Begin by mixing up the homemade vinaigrette dressing so it has time to blend the flavors really nicely.
Cut the vegetables and add them to the drained black eyed peas, beans, and corn in a large bowl.
Stir in the dressing and allow to sit in the fridge for 30 minutes before serving.
Fresh Texas Caviar Recipe
- 1 pint cherry tomatoes
- 1 16 oz can black beans drained and rinsed well
- 1 16 oz can black eyed peas drained and rinsed well
- 1 15 oz can corn white or yellow, drained
- 1/2 cup red onion finely chopped
- 1/2 cup green bell pepper chopped
- 1/2 cup red bell pepper chopped
- 1 jalapeno pepper cleaned, seeded and chopped - more or less pepper for preference
- 1/2 cup cilantro chopped
- Tortilla chips for serving
- 1/3 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp lime juice
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp pepper
- In a small bowl, whisk together ingredients for the dressing, set aside
- In a large bowl, add drained beans, black eyed peas and corn
- Cut vegetables and add to large bowl
- Mix well
- Pour dressing over mixture and mix until well combined
- Cover with plastic wrap and chill for at least 30 minutes before serving
- Serve with tortilla chips
More easy salad recipes for a summer potluck (or anytime!):