Texas Caviar
Prep Time: 30 minutes | Cook Time: None | Stand Time: 30 minutes – 1 hour |Total Time: 1 hour – 1 hour, 30 minutes | Serves: 20 – 25
Yumm. Just yumm. This is an addictive dip. The textures, the flavors of tang and fresh herbs are downright delicious. You may not want to share once you taste it!
You may find Texas Caviar under a different name, aka Cowboy Salsa or Cowboy Caviar.
This is a party food; it makes quite a bit. You can halve the recipe. Reserve the remaining beans and corn for another recipe, such as a soup or chili. Use 1 bell pepper instead of two colors.
Protein and veggies in one! Lots of goodness and fiber. Serve with chips. Oh, heck, just use a spoon. It’s that good. And it’s gluten-free, egg-free, nut-free, and dairy-free!
The bell peppers can be any color. I have different colors listed, but that’s more for aesthetics. However, most colors other than green have a bit more sweetness. I know the common green variety is generally less expensive, so purchase as you desire.
My recipe calls for cilantro and Italian parsley. There is so much flavor in Italian parsley, and it goes very well here. If you prefer, you may use only one herb, but… it really is good with both! But be sure to use fresh herbs. Dried will not taste as fresh, nor will the texture be as good. The same goes for the green onions; don’t use freeze-dried.
Speaking of using fresh ingredients, use a real garlic clove, not jarred garlic or garlic powder. The taste of a real garlic clove freshly grated into the dressing is divine.
Using Roma, cherry, or grape tomatoes are the better choice. Some tomatoes contain a lot of liquid that can dilute your homemade dressing.
The homemade dressing tastes so much better than store-bought. If you use a store-bought bottle of Italian salad dressing, your Texas Caviar will taste like your pasta salad. Let’s bring freshness to this appetizer. And be sure to give the dressing standing time, allowing the flavors to marry and get happy. It makes a difference.
Still on the fence? Just make it. You’ll be glad you did.
Enjoy!
Texas Caviar
Ingredients
Dressing:
- 1/3 cup plus 2 tablespoons olive oil, see Notes
- 2 limes, 1 ½ limes juiced, reserve half lime for squeezing before serving
- 1/2 teaspoon red wine vinegar
- 1 garlic clove, finely minced, pushed through a garlic press, or grated on a zester/Microplane (not from a jar), approx. 1 teaspoon
- 1/4 teaspoon smoked paprika
- 1 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly-cracked black pepper, or to taste
Caviar:
- 2 15-ounce cans black-eyed peas, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can red beans, drained and rinsed
- 1 11-ounce can white shoepeg corn, drained well, see Notes
- 3 cups (16 ounces) cherry or grape tomatoes, halved, or Roma tomatoes, seeded and chopped
- 1 orange (or yellow) bell pepper, seeded and small dice
- 1 green bell pepper, seeded and small dice
- 1/2 cup red onion, (or white), small dice
- 1 - 2 fresh jalapenos, or serranos, seeded and diced, optional
- 1/4 cup cilantro, chopped
- 1/4 cup Italian parsley leaves, chopped
- 3 green onions, white and green parts, thinly sliced
- 1 tablespoon fresh oregano leaves, chopped, optional
- 1 - 2 avocados, diced, add just before serving, optional
Serving suggestions:
- Tortilla chips
- Pita chips
- Corn chips (Fritos Scoops)
- Bell pepper strips
- Cucumber slices
Instructions
- In a 2-cup measuring cup or medium bowl, combine the Dressing ingredients very well. Taste and adjust seasonings. Set it aside to allow the flavors to marry while you prepare the Caviar.
- In a large bowl, combine all the Caviar ingredients, except the diced avocado, if using. Add the avocado just before serving to keep it from oxidizing.
- Drizzle the Dressing over the Caviar and toss well.
- If time allows, let the mixture sit for 30 minutes to 1 hour.
- Before serving, add diced avocado if using and squeeze the remaining half lime over the top. Gently toss well, then serve with chips,etc. Or, cover and refrigerate for up to 3 days. Be sure to gently stir before serving.
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