Texas Caviar Recipe

Make this classic Texas caviar, also known as cowboy caviar, with black-eyed peas, corn, and a bright lime vinaigrette. Easy, fresh, and crowd-ready.

Prep Time 20

Total Time 20

Servings Servings

3 cups black-eyed peas rehydrated dry beans or canned that have been rinsed well
2 cups corn kernels fresh or frozen, thawed
2 cups jicama diced small
1 cup red onion minced
1 medium red bell pepper seeded and diced small
1 medium plum tomato cored, diced
2 medium jalapeños seeded and minced
5 garlic cloves minced
¼ cup cilantro minced
3 green onions or scallions, sliced thin

Get Recipe Ingredients

In a large bowl add the black-eyed peas, corn kernels, diced jicama, minced red onion, diced red bell pepper, diced tomato, minced jalapeños, minced garlic, cilantro, and green onions and toss to combine.
In a small bowl add the olive oil, red wine vinegar, salt and lime juice and stir to combine. Pour over the vegetable mixture and toss well.
Cover and refrigerate an hour or more. Serve with lots of corn tortilla chips.

Tips for Storing

Store in an airtight container. A glass bowl with a lid or a sealed meal prep container keeps the flavors fresher longer than a loosely covered bowl.
It keeps for up to 5 days in the refrigerator. The vinaigrette actually helps preserve the vegetables, so this holds up well over several days without getting soggy.
Stir before serving leftovers. The vinaigrette settles to the bottom as it sits. A quick toss redistributes everything and refreshes the texture.
Revive with a squeeze of lime. If the salad tastes a little flat after a day or two, a fresh squeeze of lime juice and a small pinch of kosher salt will bring the brightness right back.
Do not freeze. The vegetables become watery and mushy after freezing and thawing. This is strictly a fridge-only situation.