Texas Caviar, also known as Cowboy Caviar, is a delicious dip made from beans, peppers, corn, and a flavorful citrus vinaigrette. This easy, delicious bean dip is a Texan favorite. Once you try it, you’ll see why!

Texas caviar is super easy to make and absolutely delicious! This recipe combines beans with a variety of other ingredients, all brought together by a zesty lime vinaigrette. You can serve it as a dip or a side dish. The best part about Texas caviar is that it’s both gluten-free and vegan. If you are looking for a dish high in plant-based protein, this Texas favorite is the perfect choice!

What is Texas caviar?

Texas caviar, also known as cowboy caviar, is a bean salad that features ingredients such as peppers, corn, and lime juice. This colorful plant-based dip originated in Texas during the 1940s. The name “Texas Caviar” was based on humor, as it highlighted the stark differences between the simple realities of everyday living versus country club refinement and extravagance. Since its creation, this bean dip has reached national popularity, appearing at potlucks, cookouts, and parties.

Some critics compare Texas caviar to pico de gallo, and they aren’t entirely mistaken. This salad shares some elements with it, but what sets it apart part is the use of heartier and more versatile ingredients. Texas caviar can also include fruit, black eyed beans, avocado, scallions, lettuce, cooked chicken, and on some occasions, it is served with rice.

Ingredients

• 1 15-ounce can black beans
• 1 15-ounce can black-eyed peas
• Cherry tomatoes
• Corn (canned, frozen or fresh grilled corn all work for this recipe)
• Mango (Substitute it with diced firm peaches, grilled pineapple, or grilled watermelon.
• Avocado
• Jalapeno (sub with 1/3 cup diced red or green bell pepper or 1 serrano for a spicier dish)
• Red onion (sub with shallots)
• Cilantro leaves (sub with flat-leaf parsley)
• Olive oil
• Fresh lime juice (sub with apple cider vinegar)
• Honey or agave syrup
• Chili powder
• Garlic powder
• Salt and black pepper

How to Make Texas Caviar

• Prepare the ingredients: Rinse and drain the black beans and black-eyed peas. Place them in a large bowl with the tomatoes, corn, mango, avocado, jalapeno, and red onion.
• Make the vinaigrette: In a separate bowl, combine olive oil, lime juice, honey, chili powder, garlic powder, salt, and black pepper. 
• Combine: Pour vinaigrette over the bean mixture, add chopped cilantro, and gently fold to combine.
• Cover and chill: Transfer the Texas caviar to a serving dish, cover it with plastic wrap, and refrigerate for 2-8 hours before serving. Serve with tortilla chips or as a side dish.

Storing Leftovers

Store leftover Texas caviar in an airtight container in the refrigerator for 2 days after initial preparation.

Can you freeze Texas caviar?

While you can refrigerate this dip for a few days, I don’t recommend freezing it. The tomatoes will turn mushy when frozen and thawed. The avocados and mangos will experience the same issue. 

More recipes!

• Jalapeno Popper Corn Dip
• Smoked Hummus
• Smoked Chorizo Queso

Print

Texas Caviar

This recipe combines beans with a variety of other ingredients, all brought together by a zesty lime vinaigrette. You can serve it as a dip or a side dish.

Course Appetizer, Side Dish

Cuisine American BBQ, American Food

Keyword bbq side dish, cowboy caviar, southern side dishes, Texas caviar

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 People

Calories 320kcal

Ingredients

• 1 15- ounce can black beans
• 1 15- ounce can black-eyed peas
• 10 cherry tomatoes halved
• 1 cup corn canned, fresh, or frozen
• 1/2 cup diced mango fresh or canned (optional)
• 1 medium avocado pitted and chopped
• 1 jalapeno seeded and diced (sub with 1/3 cup diced red bell pepper or 1 serrano)
• 1/3 cup diced red onion
• 1/3 cup cilantro leaves roughly chopped
• 1/3 cup olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon honey or agave syrup
• 1 teaspoon mild chili powder
• 1/4 teaspoon garlic powder
• salt and black pepper to taste

Instructions

• Rinse and drain the black beans and black-eyed peas. Place them in a large bowl with the tomatoes, corn, mango, avocado, jalapeno, and red onion.
• In a separate bowl, combine olive oil, lime juice, honey, chili powder, garlic powder, salt, and black pepper.
• Pour vinaigrette over the bean mixture, add chopped cilantro, and gently fold to combine.
• Transfer the caviar to a serving dish, cover it with plastic wrap, and place it in the refrigerator for 2-8 hours before serving.
• Serve with tortilla chips.
• Store leftovers in an airtight container in the refrigerator for 1-2 days after initial preparation. Do not freeze.

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 43g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 229mg | Potassium: 576mg | Fiber: 11g | Sugar: 14g | Vitamin A: 1900IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 4mg

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