Texas Caviar

This Texas Caviar recipe is an easy crowd-pleasing bean salad you’ll want to make all summer. This simple dip makes a fair amount so cut this recipe in half if you don’t plan on feeding 8-12 hungry people. Made with a combination of black-eyed peas, chunks of jicama, diced red pepper, jalapeños, corn kernels, fresh herbs, and a simple vinaigrette dressing – all that’s missing are your favorite tortilla chips to gather up this delicious dip and devour.

There are few dishes more quintessentially summer-y than a big bowl of easy Texas Caviar. Sometimes called “Cowboy Caviar,” this tangy black-eyed pea salad is bright with fresh veggies, kissed with a citrus vinaigrette, and perfect for everything from backyard barbecues to lazy-Sunday snacking. It’s the kind of recipe that feels almost too simple to be so addictive – yet once you scoop those first salty tortilla chips through the confetti of beans, corn, and peppers, there’s no turning back. Ready to whip up your own batch? Let’s dive in.

Cook’s Notes

• Pantry-friendly superstar. Most of the ingredients are canned or shelf-stable, which means you can throw this bean dip together even when the fridge looks bare.
• Flavor improves with time. The vinaigrette soaks into the beans and veggies as it chills, making it taste even better in 2-3 days.
• Versatile serving options. Enjoy it as a chunky salsa with chips, pile it onto tacos, or spoon it over grilled chicken or fish for an instant flavor upgrade.
• Nutrient-dense and naturally gluten-free. With fiber-rich beans, fresh veggies, and heart-healthy olive oil, it’s a feel-good dish everyone can enjoy.
• Feeds a crowd without breaking the bank. One batch easily serves a dozen hungry party-goers and costs far less than store-bought dips.

Ingredients in Texas Caviar

• Black-eyed Peas – from canned beans, drained and rinsed
• Corn Kernels – fresh corn, frozen sweet corn, thawed
• Jicama – peeled and diced
• Tomatoes – seeded roma tomatoes, cherry tomatoes, or grape tomatoes, diced
• Red Onion – finely chopped
• Fresh Bell Peppers – use any color, but I prefer red bell peppers over green bell peppers as they are sweeter.
• Jalapeño Pepper – seeded and minced. Adds a little heat.
• Fresh Garlic – minced
• Fresh Cilantro – minced
• Green Onions – or scallions, sliced thin

For the Vinaigrette

• Fresh Lime Juice – about 1/2 a lime.
• Olive Oil – use a nice light olive oil for this vinaigrette so it won’t overpower the fresh vegetables.
• Red Wine Vinegar – or you can experiment with apple cider vinegar, white wine vinegar, or a touch of balsamic vinegar.
• Kosher Salt – if you’re using table salt, 1/2 the amount in the recipe and test until it suits your taste.

Find the printable recipe card with exact measurements and step-by-step instructions below.

Ingredient Swaps

• No Black-eyed Peas? Substitute pinto beans, chickpeas, or even edamame.
• Bell Pepper – easily swap any colors of bell peppers for this recipe.
• Make it spicier – increase the jalapeño or add in 1/4 tsp cayenne pepper to crank up the heat.

How to Make Texas Caviar (Step-by-Step)

1. Whisk the vinaigrette. In a small bowl, combine olive oil, red wine vinegar, lime juice, and Kosher salt. Whisk until emulsified and slightly thickened.
2. Combine the veggies. In a large bowl, add black-eyed peas, corn kernels, jicama, tomatoes, bell peppers, jalapeño, red onion, minced garlic, green onions, and cilantro.
3. Dress and toss. Pour the vinaigrette over the bean mixture. Use a large spoon to gently fold until everything is evenly coated. Taste and adjust seasoning with extra salt or lime juice as needed.
4. Chill. Cover the bowl and refrigerate for at least one hour so the flavors meld.
5. Serve. Spoon into a bright serving dish, garnish with extra cilantro, and set out with sturdy tortilla chips.

Serving Ideas

• Game day dip. Pair with blue corn chips and an icy pitcher of micheladas.
• Taco topping. Spoon over carne asada or pulled-pork tacos for a crunchy, tangy contrast.
• Protein bowl builder. Layer rice, grilled chicken, and a big scoop of Texas Caviar for a balanced lunch.
• Breakfast upgrade. Stir leftovers into scrambled eggs or top avocado toast for a fiber-packed morning bite.

Tips for Storing

• Use an airtight container. Exposure to air dulls the vibrant flavors. A lidded glass bowl or meal-prep container works best.
• Keep it chilled. Store at 40°F or below. Avoid leaving the salad at room temperature for more than two hours, especially outdoors.
• Stir before serving. Beans tend to settle. A quick toss redistributes the vinaigrette and freshens the texture.
• Refresh with lime. If the salad tastes flat after a couple of days, squeeze in a little extra lime juice and a pinch of salt to revive its brightness.

Why This Recipe Works

At its core, classic Texas Caviar balances bright acidity with earthy beans and fresh crunch. The secret is the vinaigrette: a trio of vinegar, lime, and olive oil builds sweet-tart complexity. Using both black-eyed peas and crunchy jicama provides textural variety and visual contrast, making each bite feel exciting. Cilantro adds a grassy pop, and jalapeño sneaks in just enough heat to keep things interesting without overwhelming delicate palates.

FAQs

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Final Thoughts

Texas Caviar is proof that humble ingredients can still steal the show. Whether you’re meal-prepping healthy lunches or feeding a Fourth of July crowd, this vibrant salad delivers flavor, nutrition, and ease in one colorful bowl. Make it once, and you’ll join the legions of home cooks who keep a batch on standby all season long. Happy scooping, friends!

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