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Texas Caviar (Cowboy Caviar)
This Texas Caviar (a.k.a. Cowboy Caviar) is loaded with black-eyed peas, black beans, corn, tomatoes, jalapeno, avocado, and more. We put a twist on it by adding cooked shrimp! Toss it with a tangy lime dressing for a healthy and easy dip, salad, or side dish that everyone will love. You can make it in advance in just 30 minutes!
Prep Time
30 mins
Total Time
30 mins
Servings: 12 people
Calories: 81 kcal
Course:
Salad , Appetizer
Cuisine:
American
Ingredients
For the Texas Caviar:
- 2 15 oz cans black eye peas drained and rinsed (800 grams)
- 1 15 oz can black beans drained and rinsed (400 grams)
- 1 15 oz can yellow corn drained and rinsed (400 grams)
- ½ red onion chopped
- 1 cup chopped tomatoes
- 1 Jalapeño chopped
- 2 bell peppers chopped (any color of choice)
- ¼ cup chopped green onions
- 1 avocado chopped
- 8 oz cooked large shrimp cleaned and tail-off (optional) or 227 grams
For the dressing:
- ¼ cup lime juice
- ¼ cup olive oil
- ½ teaspoon salt or more if desired
- ¼ teaspoon ground black pepper
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- ½ teaspoon honey or sugar
- 3 tablespoon chopped cilantro or parsley
- corn tortilla chips to serve with
Instructions
- For the dip/salad: In a large mixing bowl, mix all the ingredients for the Texas caviar dip, cover, and refrigerate for at least 1 hour or up to 24 hours. Chill the avocado (whole and unpeeled) for at least one hour. Take off the pit and slice to add to the salad right before serving to prevent turning brown!
- If you want, add cooked shrimp. Or heat a dash of oil in a no-stick skillet over medium heat, season the shrimp with salt and pepper, and sauté until just becomes pinkish. Let it cool before adding to the salad!
- For the cowboy caviar dressing: In another bowl or Mason jar, whisk in/shake well all the ingredients for the dressing. Refrigerate covered.
- Right before serving or about 30 minutes prior, pour the dressing over the Texas caviar and toss until combined. Taste and adjust seasonings if needed.
- Serve with corn tortilla chips as a dip or by itself as a salad or side dish for meats.
Cup of Yum
Notes
- Storage
- Consume Texas caviar salad within 24 hours if it contains avocado. Or up to 3-4 days if it contains shrimp and no avocado.
- If it doesn’t contain either shrimp or avocado, keep it in the fridge for up to one week in an airtight container.
- Freeze for up to 2 months. Make sure to thaw in the fridge and stir well before serving.
Nutrition Information
Calories
81kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
130mg
(5%)
Potassium
189mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
738IU
(15%)
Vitamin C
33mg
(37%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 81
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 130mg | 5% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 33mg | 37% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.