Born in mid-20th century Texas, Texas Caviar is a playful, crowd-pleasing celebration of fresh, bold flavors. This zesty corn salad dazzles at parties, picnics, and casual get-togethers, ready to be tweaked however you like: stir in creamy avocado, dice jalapeño for a spicy kick, add cumin for a warm hug of spice, or splash in hot sauce for mischief. Spoon it with crunchy tortilla chips, pile it next to grilled meats, or crown tacos and salads—every bite sings. Whether you’re feeding friends or craving a quick, vibrant side, Texas Caviar brings cheerful color, lively textures, and irresistible taste.

Ingredients

For the vegetables

• 2 15-ounce cans of black-eyed peas
• 1 15-ounce can of black beans
• 1 15-ounce can of corn (or 1 ½ cups frozen and thawed)
• 1 red bell pepper
• 1 cup cherry tomatoes
• 3 green onions
• 1 medium jalapeno, seeded, diced
• 1 avocado, sliced into cubes
• ½ cup of chopped cilantro
• 2 teaspoons of kosher salt

For the dressing

• 2 tablespoons lime juice
• 4 tablespoons apple cider vinegar
• 2 tablespoons sugar
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• 1 teaspoon oregano
• 4 tablespoons olive oil

Instructions

1. Drain and rinse the beans and corn.
2. Dice the red bell pepper, slice the cherry tomatoes, and thinly slice the green onions on a diagonal. Seed and dice the jalapeno pepper; finely chop the cilantro. Slice the avocado into cubes.
3. Add all the vegetables and beans to a bowl. Stir in the kosher salt.
4. In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
5. Refrigerate until serving; allow to marinate for 30 minutes or longer. Serve with chips for dipping or serve as a side.

Stores refrigerated for up to 3 to 4 days. 

Tagged: appetizer, beans, corn salad, Food, recipe, salad, side dish, Texas Caviar