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Texas Caviar

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This recipe for Texas Caviar is loaded with black-eyed peas, black beans, corn, tomatoes, avocado, and peppers. It is the perfect side dish or appetizer.

The traditional Texas Caviar (or sometimes called Cowboy Caviar) recipe was created by Helen Corbit in 1940 and is made from black-eyed peas, cilantro, garlic, red bell pepper, and red onion and topped with olive oil and red wine vinegar dressing. Our recipe is an update on this classic recipe and also includes black beans, corn, mini-peppers, tomatoes, avocado, and a zesty lime dressing. Served cold it is a great summertime salad. It is light and refreshing and the perfect side to burgers, grilled pork, chicken, or steaks. It also makes a great appetizer served with your favorite chips for dipping.

image of texas caviar in serving bowl

And if you are from the south it is a tradition on New Year’s Day to eat black-eyed peas. The black-eyed peas symbolize luck and prosperity in the new year and this recipe is a delicious way to enjoy these lucky beans.

Let’s Talk Ingredients


Made from fresh ingredients Texas Caviar is the perfect cold side. Black-eyed peas are the backbone of this salad but you can easily substitute the other ingredients. Since cooked black-eyed peas are softer in texture you will want something with a little crunch like corn, peppers, and onions. Fat and acid are also essential ingredients. We chose olive oil and avocado for our fat and lime and tomatoes for acid. These are our favorite ingredients but you can easily adjust any ingredients so get creative.

image of texas caviar ingredients
  • Black-eyed peas are a must-have legume for this recipe. Dried beans are great but you can make with canned black-eyed peas.
  • Black beans are some of our favorite legumes but you can easily substitute them with another bean like pinto or red beans. Again you can use canned to save some time.
  • Corn can be fresh, canned, or frozen and adds a hint of sweetness.
  • Avocado is not only heart-healthy but adds a delicious creaminess.
  • Red onion has a milder flavor than other onions and adds color and crunch. You can substitute fresh red onion with pickled red onions for a milder flavor and little extra hit of acid.
  • Cilantro is a bit spicy with citrus hints. It’s the perfect garnish but parsley can be substituted.
  • Scallions add another layer of onion flavor as well as a pop of freshness.
  • Tomatoes are a classic summer flavor and will add a little sweet, sour, and savory bitterness to the dish. We prefer to use locally-grown cherry or grape tomatoes since they tend to be a little sweeter.
  • Peppers add color, sweetness, and crunch. Bell peppers are the go-to for most recipes; if you want a little heat you can use jalapeno or poblano. We chose mini-peppers which are a sweeter option.
  • Dressing for this salad includes lime juice for a little acid along with olive oil, sugar, garlic powder, and salt.

Let’s Get Cooking


Are you ready for Texas Caviar? This recipe is mostly about prepping the ingredients then it’s just a toss and it’s ready to serve.

Pro-tip: Use canned beans and corn to save some time but without sacrificing taste.

process shots for texas caviar

1. Make the dressing: Whisk together the lime juice, olive oil, salt, sugar, garlic powder, and lime zest. Set aside.

2. Prep the ingredients: Drain and rinse the black-eyed peas, black beans, and corn. Dice the red onions and the dulce Mediterraneo peppers. Chop the avocado, scallions, and cilantro. Slice the tomatoes.

3. Assemble: In a large bowl combine all the ingredients then drizzle the ingredients with the dressing and mix gently.

Frequently Asked Questions


What is Texas Caviar?

Texas Caviar is a cold black-eyed pea “salad” that was first introduced in 1940 by Helen Corbitt at the Driskill Hotel in Austin, where it was named Texas Caviar as a humorous nod to true caviar.

Can Texas Caviar be made in advance?

Yes, it can be made up to 24 hours in advance minus the avocado. Wait to add the lime dressing and avocado until two hours before serving to help maintain crispness and freshness

How long will Texas Caviar leftovers last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Some of the veggies will release some water so give it a toss before serving.

What can I do with the leftover Texas Caviar?

Leftover Texas Caviar is great as a garnish on chicken or fish, as a topping for quesadillas, or as an alternative to the traditional tomato and lettuce on your favorite burger.

texas caviar in a serving bowl

Let’s Connect! If you make our recipe for Texas Caviar or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram and be sure to tag @casual.epicure so we can feature them in our stories.

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image of texas caviar in serving bowl

Texas Caviar

This recipe for Texas Caviar is loaded with black-eyed peas, black beans, corn, tomatoes, avocado, and peppers. It is the perfect side dish or appetizer.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Side Dish
Cuisine American
Servings 8 servings
Calories 159 kcal

Ingredients  

Dressing

  • 1 tablespoon lime zest see note
  • 4 tablespoons lime juice freshly squeezed (approximately 2 limes)
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • 1 teaspoon sugar
  • ¼ teaspoon garlic powder

Texas Caviar

  • 15 ounces black-eyed peas drained and rinsed
  • 15 ounces black beans drained and rinsed
  • 1 cup corn see notes
  • ¼ cup red onion diced
  • ½ cup avocado cut into ½ inch cubes
  • ¼ cup mini peppers diced
  • ½ cup grape or cherry tomatoes sliced
  • 2 scallions chopped
  • ¼ cup fresh cilantro chopped

Instructions 

Dressing

  • Whisk together the lime juice, olive oil, salt, sugar, garlic powder, and lime zest. Set aside.

Texas Caviar

  • Drain and rinse black-eyed peas, black beans, and corn.
  • In a large bowl combine black-eyed peas, black beans, corn, red onion, avocado, peppers, tomatoes, scallions, and cilantro.
  • Pour dressing over salad and mix gently.
  • Serve with your favorite main dish or as an appetizer with chips.

Notes

1. Lime Zest: Limes should be zested before squeezing for juice.
2. Corn: If using canned corn then it will need to be drained and rinsed.
3. Mini Peppers: Bell peppers can be used as a substitute for mini peppers.  For a little heat, jalapeno peppers can be used.
4. Dried Beans: Cook beans according to the package instructions.  Typically, a heaping 1/2 cup of dried beans is equivalent to a 15-ounce can of beans.  After cooking allow beans to cool prior to assembly.
5. Storage: Leftover should remain fresh for 2-3 days if stored in an air-tight container in the refrigerator.
 

Nutrition

Serving: 1 servingCalories: 159 kcalCarbohydrates: 25 gProtein: 7 gFat: 3 gMonounsaturated Fat: 2 gSodium: 318 mgPotassium: 565 mgFiber: 6 gSugar: 5 gVitamin A: 32 IUVitamin C: 52 mgCalcium: 14 mgIron: 10 mg
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