I like that this recipe makes a big batch, which makes it perfect for potlucks, BBQs, and game days. It’s easy to prepare, requires no cooking aside from quickly heating the dressing, and tastes even better after chilling. I also love how versatile it is—I can swap beans, adjust the dressing, or even make it spicier to suit my taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
DIP: Two 15-ounce cans black eyed peas or black beans, rinsed and drained Two 15-ounce cans pinto beans, rinsed and drained Two 15-ounce cans white corn, rinsed and drained One 4-ounce can chopped green chiles, undrained 1 medium red bell pepper (cored, seeded and finely chopped) 1 medium green bell pepper (cored, seeded and finely chopped) 1 small red onion, finely chopped 1 bunch fresh cilantro, rinsed and finely chopped
DRESSING: ½ cup olive oil ½ cup rice vinegar ⅓ cup granulated white sugar ½ teaspoon garlic powder
Directions
I place all of the dip ingredients in a large bowl and stir to combine.
In a small saucepan, I combine the olive oil, rice vinegar, sugar, and garlic powder. I bring it to a boil, then remove it from the heat to cool slightly.
I pour the cooled dressing over the bean mixture and toss until everything is well coated.
I cover and refrigerate the dip until serving, then toss it again just before serving.
I serve it cold with tortilla chips for dipping.
Servings and Timing
This recipe makes 20 servings. It takes about 35 minutes to prepare and doesn’t require any additional cooking time.
Variations
I sometimes use black beans instead of black-eyed peas for a slightly different flavor.
To make it spicier, I add diced jalapeños or a pinch of cayenne pepper.
For a lighter version, I reduce the sugar or replace it with honey.
I like to stir in diced avocado right before serving for extra creaminess.
Occasionally, I use fresh corn instead of canned for a more vibrant taste.
Storage/Reheating
I store leftovers in the refrigerator in an airtight container for up to 3 days. Since it’s a cold dip, I don’t reheat it. I just give it a stir before serving again.
FAQs
Can I make Texas Caviar ahead of time?
Yes, I think it tastes even better after sitting for a few hours or overnight.
How long does Texas Caviar last in the fridge?
I keep it for up to 3 days in an airtight container.
Can I use fresh corn instead of canned?
Yes, I boil or grill fresh corn and cut it off the cob—it adds great flavor.
What chips go best with Texas Caviar?
I usually serve it with tortilla chips, but pita chips or corn chips also work well.
Can I make this recipe sugar-free?
Yes, I replace the sugar with a sugar substitute or just reduce the amount.
Is Texas Caviar gluten-free?
Yes, as long as the ingredients used are gluten-free.
Can I add avocado to this recipe?
Yes, I dice avocado and add it right before serving so it doesn’t brown.
What protein can I add to make it a meal?
I sometimes stir in grilled chicken or shrimp to make it heartier.
Can I use different beans?
Yes, I’ve tried kidney beans, cannellini beans, and chickpeas with great results.
Can I freeze Texas Caviar?
I don’t recommend freezing it since the veggies and beans lose their texture.
Conclusion
I love how Texas Caviar combines simple pantry staples with fresh vegetables for a dip that’s vibrant and addictive. It’s easy to make, customizable, and perfect for feeding a crowd. Whether I serve it at a backyard BBQ, holiday party, or just as a fun snack, it always disappears quickly.
