Here’s a tasty dip for your next party: Texas Caviar! Also known as Cowboy Caviar, this dip started in Texas and has now spread all over the US. It’s a combo of beans, veggies, and a light vinaigrette all marinated together to create a fresh and spicy punch! And the best part is how versatile this dish can be. Serve traditional style with your favorite tortilla chips, on hamburgers or sandwiches, or as a side dish with grilled meats and fish.
Everyone has their own spin on ingredients so feel free to change up a few things to make it fit your tastes. Here are the essential ingredients you need for the dip:
- Black beans, canned or cooked
- Pinto beans, canned or cooked
- Corn
- Bell peppers (at least one green and another of the color of your choice)
- Jalapeno pepper (add more depending on your desired spice)
- Cilantro
- Red onion (other styles of onion just don’t give it the right balance of sweet and spice)
Any other ingredients you want to add or remove are totally up to you! Feel free to test out other spice combinations to add preferred flavors or make it spicier.
The traditional Texas Caviar base starts with black eyed peas. My family, however, is not a fan of the small bean and use pinto beans as an alternative. You really can use any combination of beans you prefer, just choose smaller beans and a variety of types to achieve the best results. Other options that work well include pinto, adzuki, and navy beans.
Making this for a last-minute party or gathering. My all-time favorite kitchen tool has been a lifesaver when it comes to chopping up all the vegetable in small, scoopable sizes. This Cuisinart chopper cuts down on time as well as cuts all my vegetables evenly. Just remove all the seed, cut into 1–2-inch pieces, and chop away!
It’s super easy, anyone can make it! Just chop up all your veggies and mix them together with the beans. Add your vinaigrette and dig in!
This recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
