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5.0 from 69 votes

Texas Caviar Recipe

This Texas Caviar (aka Cowboy Caviar)loaded with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing makes the best salad, dip, or side dish. Ready in 30 minutes and can be made ahead.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 cups (4-5 servings)
Calories: 167 kcal
Course: Salad
Cuisine: American

Ingredients

For The Dressing:
  • ¼ cup olive oil
  • 1 tablespoon lime zest
  • 4 tablespoons lime juice freshly squeezed
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika sweet or hot
  • ¾ teaspoon kosher salt
  • ½ teaspoon honey
  • 2 cloves of garlic minced
For The Caviar Dip:
  • 1 15 oz. can black beans, drained and rinsed*
  • 1 15 oz. can black eyed peas, drained and rinsed*
  • ½ cup whole corn kernels I used canned corn, but drained it first
  • 3 scallions both white and green parts are chopped
  • ⅓ cup red onion chopped finely or diced
  • 3 small bell peppers chopped (approx. ¼ cup)
  • 1 small jalapeño pepper seeded and chopped
  • ½ cup cherry tomatoes sliced thinly
  • ½ ripe avocado cut into small cubes
  • ½ cup fresh cilantro rinsed and chopped
To Serve With (Optional)
  • Your favorite hot Sauce
  • tortilla chips

Instructions

    Cup of Yum
  1. To make the dressing: Whisk together the oil, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
  2. For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
  3. Drizzle the dressing over the salad. Give it a gentle mix.
  4. Taste for seasoning and add in if necessary.
  5. Add in a few dashes of your favorite hot sauce (if using) and serve with tortilla chips.

Notes

  • ¼ cups extra virgin olive oil2 tablespoons white wine vinegar or apple cider vinegar1 tablespoon freshly squeezed lemon juice1 clove of garlic, minced1 teaspoon dried basil1/4 teaspoon dried oregano¼ teaspoon crushed red pepper (optional)½ teaspoon Kosher salt (I use Diamond kosher salt)¼ teaspoon ground black pepperOptional ingredient for this Texas Caviar salsa recipe: 1 teaspoon of sugar (or honey)
  • If you want to go with more of the traditional Italian salad dressing route instead of the lime dressing I used, feel free to use my Italian salad dressing below: ¼ cups extra virgin olive oil2 tablespoons white wine vinegar or apple cider vinegar1 tablespoon freshly squeezed lemon juice1 clove of garlic, minced1 teaspoon dried basil1/4 teaspoon dried oregano¼ teaspoon crushed red pepper (optional)½ teaspoon Kosher salt (I use Diamond kosher salt)¼ teaspoon ground black pepperOptional ingredient for this Texas Caviar salsa recipe: 1 teaspoon of sugar (or honey)
  • How To Store Leftovers and How Long will they be good for? As long as they are kept in an airtight container in the fridge, the leftovers should keep fresh 2-3 days.
  • Can I make it vegan? Yes, you can. Simply use maple syrup instead of honey.

Nutrition Information

Calories 167kcal (8%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 357mg (15%) Potassium 264mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 947IU (19%) Vitamin C 35mg (39%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4cups (4-5 servings)

Amount Per Serving

Calories 167

% Daily Value*

Calories 167kcal 8%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 357mg 15%
Potassium 264mg 6%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 947IU 19%
Vitamin C 35mg 39%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.