Last updated on October 8th, 2022 at 09:11 am
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.
Texas Caviar
Ingredients
The Vegetables
- 2 15-ounce cans black beans
- 1 15-ounce can pinto beans
- 1 15-ounce can sweet white corn
- 1 green bell pepper diced
- 1 red, orange, or yellow bell pepper diced
- 1 small red onion diced
- 2 medium jalapeños diced
- 1/2 cup finely chopped cilantro
- 1 avocado, medium ripe
The Dressing
- 1/4 cup olive oil
- 1 lime
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp oregano
Instructions
- Drain and rinse the beans and corn well
- Dice the bell peppers, onion, and onions
- Finely chop the cilantro
- Add all the vegetables and beans to a bowl and mix until combined
- In a small bowl, whisk together the vinegar, salt, garlic powder, cumin, and oregano. Gradually whisk in the olive oil. Pour over the vegetables and beans and mix to combine
- For best results, refrigerate for at least 1 hour to marinade. Serve with your favorite tortilla chips, on top of burgers/sandwiches, or on the side of your favorite grilled meats and fish
Hunter N says
This is one of my favorite recipes of yours! Thanks for sharing! I can’t wait for more!