Texas Caviar. Fresh, zesty, and flavorful, this dish is loaded with black eyed peas, black beans, corn, tomatoes, bell pepper and avocado all drizzled in a cilantro lime dressing. This easy to make recipe can be served as a side dish, appetizer, or salad!
This popular Texas appetizer is perfect for serving at parties and get togethers. If you believe in luck, this dish is loaded with black eyed peas, which in the South, eating them on New Years is told to bring you luck in the new year. Just like these Texas Style Black Eyed Peas. You could also serve these alongside of some Queso, or Homemade Salsa to create a fun, colorful dip spread!
Why is it called Texas Caviar?
Texas caviar has been around since the 1940’s. Chef Helen Corbitt tossed it together in Austin Texas. Rumor has it she was given the task of creating a fancy dish using local ingredients. Which is also how this dish got it’s name! Since it’s as fancy as caviar. Maybe. That part might be debatable, but the dish is definitely delicious. Which is why it has been so popular and remained a staple in most texas spreads and cookouts.
Tips for making this recipe:
- Combine the ingredients for the dip except for the avocado before adding the dressing. This helps to prevent mashing the avocado up while stirring everything together.
- Once the dressing is added and stirred into the dip, then you can add the chunks of avocado.
- Let the dish chill in the refrigerator for about 2 hours prior to serving. This allows the dressing to coat the ingredients and gives a better flavor.
- If you are making this dip ahead of time and storing overnight, leave out the avocado and add that in the day you will serve. This will help prevent the avocado from browning.
- 1 15.5 ounce can black eyed peas, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 15.25 ounce can corn, drained
- ½ cup cherry tomatoes, sliced
- 1 red bell pepper, diced
- ¼ cup red onion, diced
- 2 serrano peppers, diced
- 1 avocado, diced
- In a medium size mixing bowl add the black-eyed peas, black beans, corn, cherry tomatoes, bell pepper, red onion, and diced serrano peppers. Stir to combine.
- In a jar add the ingredients for the dressing, shake to combine.
- Pour the dressing over the black-eyed peas mixture. Stir to combine.
- Add in the diced avocado.
- Cover and store in the refrigerator. Allow to marinate for at least 2 hours before serving.
- Serve with tortilla chips.
The recipe Texas Caviar was first published February 9, 2018. The recipe and the photos have been updated.