Texas Caviar
Updated
Updated
I’ve made a lot of different Texas Caviar recipes (also know as Cowboy Caviar) over the years, but none of them can hold a candle to this one! A seriously easy recipe that’s colorful, hearty, and packed full of nutrients. Plus, the sweet vinaigrette it soaks in makes it crazy delicious. Great as a side salad or dip!
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I tried this particular Texas caviar recipe several years ago when we were back in Wisconsin visiting my husband’s hometown. His best friend’s wife served it and the first thing I noticed was the green bell pepper and celery – literally my two least favorite foods. But after one bite, I wanted to hoard the entire bowl to myself. And I might have!
What is Texas Caviar?
Texas Caviar (also know as Cowboy Caviar) is really just a pickled bean salad. It originated in the 1950s (I believe), being compared to true caviar, which is crazy expensive cured fish eggs. I guess because the beans are small and round? I have no idea. It was simply made with black-eyed peas, peppers, and onions, in a vinaigrette, but it’s evolved so much since then with additional spices and ingredients, making it saltier or sweeter to suit your tastes.
Because of its great colors, textures, flavor, nutritional value, and the ability to serve it to so many people with dietary restrictions, its popularity has catapulted. (Think gluten free, dairy free, vegetarian, and even vegan).
Texas Caviar
Ingredients
- 1 can (15 ounce) pinto beans, ,rinsed and drained
- 1 can (15 ounce) black-eyed peas, ,rinsed and drained
- 1 can (11 ounce) white shoepeg corn, ,drained
- 1 cup diced sweet onion
- 1 cup diced celery
- 1 cup diced green bell pepper
For the Vinaigrette
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon water
- 1/3 cup cider vinegar
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
Instructions
- Add sauce ingredients to pot; bring to a boil. Remove from heat and let it cool.
- In a large bowl, combine the pinto beans, black-eyed peas, corn, onion, celery, and bell pepper. Poor cooled vinaigrette over the mixture and gently toss to coat.
- Serve as a salad, side dish, relish, or dip with tortilla chips.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Storing Leftovers
How Long is Texas Caviar Good For? You can serve this right away or refrigerate until needed. Leftovers will keep in a covered container in the refrigerator for up to 7 days.
More Bean Recipes:
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So, so tasty! I could barely keep from *sampling* it to get it in the fridge to allow the flavors to develop before dinner! This was a great accompaniment for my chicken quesadilla. Yum!
I have made this before and I love it. I have never heated the vinaigrette. Is it just to incorporate the sugar? or is there another reason. My cousin also makes it, I got the recipe from her. I have never added celery, but I’m going to try it. Thanks!
Yep, heated just to make sure the sugar dissolves so it’s not gritty.
Delicious! This will be added to our recipe box as a family favorite. Thank you for sharing this awesome recipe.
Everyone loves this recipe. We used red pepper, red onion, and for some reason, a small jar of pimento. Never forget the celery – the added crunch is delicious!
So I came across this on Facebook earlier today and decided to try it, literally today! Ran out to our Neighbor Walmart store as I didn’t have the black-eyed beans (not a big fan), shoepeg corn or the cider vinegar. Came home and immediately started, I was so excited to try this I actually forgot the celery! It was GREAT! My husband and son even liked it! This IS a keeper!!!
What is a serving size? Cup? TBS?
Serves around 15 as an appetizer with chips, 1/4 cup per person.
Definitely the best! Even my picky kids loved it!