Fresh, zesty, and wildly addictive, Texas Caviar is the kind of dish that sneaks up on you. What looks like a humble bowl of beans and veggies turns into something you can’t stop scooping. It’s a flavor bomb: tangy, a little sweet, and packed with crisp textures and punchy ingredients.
Texas Caviar isn’t actually from the sea. It’s a vibrant, no-cook salad or dip made with black-eyed peas, black beans, bell peppers, tomatoes, corn, and onion—all tossed in a bold vinaigrette. It’s a Southern potluck staple and a go-to for game days, picnics, or any time you need a quick, crowd-pleasing side.
This version goes big on freshness and cuts out anything you don’t need. No bottled dressings or shortcuts here. Just simple, wholesome ingredients that come together in minutes. It’s naturally vegan, gluten-free, and packed with plant-based protein and fiber.
You can serve it as a dip with tortilla chips, spoon it over grilled meats, or pile it on tacos, salads, or baked potatoes. It keeps beautifully in the fridge and somehow tastes even better the next day.
It’s not just a side dish—it’s the kind of recipe people ask you for before they’ve even finished their first bite.
Servings: 8
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup chopped cilantro
For the Dressing:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 garlic clove, minced
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions:
- In a large bowl, combine black-eyed peas, black beans, corn, bell peppers, tomatoes, onion, and cilantro.
- In a small bowl, whisk together olive oil, vinegar, honey (or maple syrup), garlic, chili powder, salt, and pepper.
- Pour dressing over the bean mixture and toss to coat evenly.
- Cover and chill for at least 30 minutes before serving.
- Serve with tortilla chips or as a topping or side dish.
Tips:
- For more heat, add diced jalapeño or a dash of hot sauce.
- Let it chill overnight for even better flavor.
- Add avocado right before serving for a creamy twist.
Why You’ll Love This Recipe:
- No cooking required, just chop and stir.
- Bright, bold, and super versatile.
- Great for meal prep or entertaining.
- Naturally plant-based and satisfying.
Texas Caviar is a fresh, no-cook bean salad packed with bold flavors, crunchy veggies, and a tangy vinaigrette. It’s quick to make, easy to love, and perfect as a dip, side, or topping.
