Original Texas Caviar Recipe – Quick & Easy Recipe
This Original Texas Caviar recipe is a quick and easy party dish featuring black-eyed peas, colorful bell peppers, corn, and a tangy, flavorful dressing. It’s a fresh, vibrant salad that works perfectly as a dip with chips or as a side dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Beans
- 2 cups black-eyed peas (cooked or canned, rinsed and drained)
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, finely chopped
- 1 medium jalapeño, finely diced (optional for spice)
- ½ cup fresh cilantro, chopped
Dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or sugar
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Prep Your Ingredients: Gather all your fresh ingredients. If using canned black-eyed peas and corn, rinse and thoroughly drain them to remove excess liquid.
- Mix the Vegetables: In a large mixing bowl, combine the black-eyed peas, corn, diced red and green bell peppers, finely chopped red onion, and diced jalapeño. Gently toss to evenly distribute the colors and flavors throughout the mixture.
- Make the Dressing: In a small bowl or a jar with a lid, whisk together the olive oil, apple cider vinegar, fresh lime juice, honey (or sugar), garlic powder, cumin, salt, and pepper. Taste and adjust the seasoning to your preference.
- Combine and Chill: Pour the prepared dressing over the vegetable and bean mixture. Toss well until everything is evenly coated with the dressing. Cover the bowl with plastic wrap or place the contents into an airtight container and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve: Before serving, give the Texas Caviar a quick stir to redistribute the dressing evenly, then enjoy it as a dip with chips or as a refreshing side salad.
Notes
- For a spicier kick, keep the jalapeño seeds; for milder, remove them before dicing.
- This dish tastes best when chilled for at least an hour to let the flavors develop.
- Can be made a day ahead and stored in the refrigerator in an airtight container.
- Serve with tortilla chips for a classic Texas-style appetizer.
- Substitute fresh corn for canned if preferred, but drain well to avoid excess liquid.
Keywords: Texas Caviar, Black-eyed peas salad, Tex-Mex salad, no-cook salad, party appetizer, healthy salad
