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Texas Caviar
Texas Caviar is a delightfully fresh, protein-packed vegetarian dip that’ll keep your guests going back for more! Also known as Cowboy Caviar or Redneck Caviar, this bean salsa is simultaneously bright and creamy, and it’s made in just 15 minutes.
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Why We Love This Texas Caviar Recipe
Equal parts salsa, salad, and dip, Texas Caviar is an utterly addictive appetizer. Once you make a batch, you’ll know what I mean! This simple recipe also just happens to be:
- Budget-Friendly – Aside from avocado, all of the ingredients for redneck caviar are extremely thrifty.
- Allergy-Friendly – Free from soy, gluten, dairy, and peanuts, this vegetarian salsa recipe is perfect for any crowd. You can also easily make it vegan by swapping out honey for a liquid sweetener of your choice.
- Great For Meal Prep – So long as you leave the avocado out of the mix (it’ll oxidize and turn brown if you don’t), you can prep Texas caviar up to 5 days in advance.
Ingredients For Texas Caviar
Before you go getting scared off by this longer ingredient list, just remember: Texas Caviar takes just 15 minutes to toss together! Here are a few notes to keep in mind.
- Canned Corn, Black Beans & Black-Eyed Peas – Using canned goods makes this a quick and easy recipe that you can throw together on a whim.
- Roma Tomatoes – Roma tomatoes are oval shaped and have minimal seeds and aren’t as juicy as other tomato varieties. If you’re working out of season, cherry tomatoes are a good sub.
- Red Onion – Red onion is milder and prettier than white onions. If you need to make a swap, I suggest shallots, sweet yellow onions, or thinly sliced green onions.
- Green Bell Pepper – Green bell pepper has an earthier flavor than red, orange, or yellow varieties which are much sweeter.
- Avocado – Choose fruit that are just barely ripe for the best appearance; they should yield under gentle pressure from your thumb, but shouldn’t feel mushy.
- Jalapeño – Carefully remove the seeds and membranes prior to chopping your pepper to ensure a mild dip.
- Cilantro – Not a fan? Don’t fret! Swap in lemony parsley instead.
- Olive Oil – Use high-quality extra virgin olive oil for the best flavor.
- Lime – I like using both the zest and juice in my dressing for an extra citrusy punch. Be sure to zest it first, only taking the bright green layer (the white pith is bitter). To get the most juice from your fruit, give it a firm roll on the countertop for 10-15 seconds before cutting.
- Red Wine Vinegar – You can use apple cider vinegar in a pinch!
- Garlic – I prefer the flavor of fresh garlic, but you can use ¼ teaspoon of garlic powder if you need to.
- Honey – Maple syrup or agave syrup are perfect substitutes if you want to make this vegan.
- Kosher Salt & Black Pepper
How To Make Texas Caviar
Be sure to check the recipe card below for full ingredients & instructions.
This tomato bean salad comes together in the blink of an eye! Here’s how it’s done:
- Prep. Wash and chop all veggies, and drain canned goods.
- Mix. In a large bowl, combine salad ingredients, mixing so they are well combined.
- Make Dressing. In a small bowl, whisk together dressing ingredients until fully combined.
- Toss. Pour dressing over salad and stir to coat well.
Enjoy! Serve with tortilla chips for scooping.
FAQs
Why is it called Caviar?
When I think of caviar, I usually think of ridiculously expensive black fish eggs and fancy people dripping in diamonds. Developed in 1940 by Helen Corbitt, a New Yorker who had relocated to Texas, the dish was dubbed Texas Caviar as a tongue-in-cheek joke when it was served at a fancy New Year’s Eve party at the Houston Country Club. After a time, alternate names like “Cowboy Caviar” and “Redneck Caviar” surfaced, but the original name is still my favorite.
What are black-eyed peas?
A primary component of the Southern dish known as Hoppin’ John, black-eyed peas are in fact beans! (Or a musical group, depending on who you ask.) A type of cowpea, they are light in color with a prominent dark marking in the center.
While black-eyed peas are thought to bring luck, you can easily swap in cranberry beans (a.k.a. Borlotti beans), fresh lima beans, or kidney beans if needed.
Can I use frozen corn?
Absolutely! Just be sure to defrost it first.
How To Serve
Once you make this yummy bean dip, I have a feeling you’ll find plenty of ways to put it to good use. Here are a few of my favorite applications:
- With tortilla chips or Fritos. The most common way to serve this southern dish is as a dip with corn chips to scoop up all the goodness.
- Straight from the bowl. If you’re anything like me, you’ll be just as happy eating this tasty, zingy bean salad with a spoon!
- As a salad or side. I’ll often bring Redneck Caviar to BBQs and potlucks because it plays nicely with all my favorite grilled dishes like BBQ chicken, ribs, mac & cheese, and cornbread. It’s a southern staple, so use that as your inspiration!
- Like a salsa atop fish or chicken. It is also delicious when spooned over a simply cooked piece of salmon or chicken.
- Stuffed into quesadillas with melty cheese.
Variations
This Texas caviar recipe is so good, I almost consider it a full food group. That said, there’s plenty of ways to make it your own:
- Make it spicy. Leave the membranes of the jalapeño intact for a bit more heat. Add extra peppers to make it even spicier!
- Make it balela. Swapping out the black-eyed peas for cooked chickpeas (a.k.a. garbanzo beans), using lemon instead of lime, parsley instead of cilantro, and adding chopped cucumbers turns this salad into a version of the middle eastern salad known as balela.
Storage
- Since there is no dairy and the dressing is quite acidic, it can sit at room temperature for several hours without fear of food poisoning. This makes it great for picnics, potlucks, and packed lunches!
- Any leftovers can be refrigerated for up to 5 days. Note that if possible, it is best to keep avocado out of the mix until you are ready to serve as it has a tendency to oxidize after exposure to air.
Expert Tips
This recipe is easy enough for even the most novice entertainer to make, but I do have a few words of wisdom:
- Wash your hands! Hot peppers are no joke. After you handle the jalapeño, be sure to wash your cutting board, knife, and hands very thoroughly. Don’t even think about touching your face or using the restroom before you do!
- Zest, then juice. Be sure to remove the lime zest first, only taking the bright green parts. Once you’ve zested the citrus, give it a quick, firm roll on the countertop to release as much juice as possible before cutting it open.
- Give it time. If you can stand it, wait for about 30 minutes before serving your dip. The tangy vinaigrette will start to soak into the beans and all the flavors will meld beautifully.
More Tasty Dips
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Texas Caviar
Texas Caviar is a fresh, protein-packed vegetarian dip that’ll keep your guests happy! Also known as Cowboy Caviar or Redneck Caviar.
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
Salad
- 15 ounce can black beans drained and rinsed
- 15 ounce can black eyed peas drained and rinsed
- 3 Roma Tomatoes seeded and diced
- 15 ounce can corn drained
- ½ cup red onion diced
- 1 green bell pepper seeded and chopped
- 2 ripe avocados diced
- 1 jalapeno seeds removed, finely diced
- ¼ cup freshly chopped cilantro
Dressing
- ⅓ cup olive oil
- 1 lime zested and juiced (2 tablespoons juice)
- 2 tablespoons red wine vinegar
- 1 garlic clove finely minced
- 2 teaspoons honey
- 1/4 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a large bowl, combine salad ingredients, mixing so they are well combined.
- In a small bowl, whisk together dressing ingredients until fully combined. Pour over salad and stir to coat well.
- Serve with tortilla chips for scooping.
Notes
- Since there is no dairy and the dressing is quite acidic, it can sit at room temperature for several hours without fear of food poisoning. This makes it great for picnics, potlucks, and packed lunches!
- Any leftovers can be refrigerated for up to 5 days. Note that if possible, it is best to keep avocado out of the mix until you are ready to serve as it has a tendency to oxidize after exposure to air.
Nutrition
Calories: 388kcalCarbohydrates: 62gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 342mgPotassium: 537mgFiber: 9gSugar: 39gVitamin A: 311IUVitamin C: 22mgCalcium: 38mgIron: 2mg
I have made this many times. Big favorite at work pot luck and other gatherings. Yummy!!