Easy Texas Caviar Recipe for Any Occasion
Easy Texas Caviar Recipe for Any Occasion Okay, so Texas Caviar is one of those things that sounds fancy but is actually just a big ol’ bowl of deliciousness you can throw together in like 10 minutes. No cooking, no stress, just chop, dump, and stir. It’s perfect for potlucks, game day, or when you…
Easy Texas Caviar Recipe for Any Occasion
Okay, so Texas Caviar is one of those things that sounds fancy but is actually just a big ol’ bowl of deliciousness you can throw together in like 10 minutes. No cooking, no stress, just chop, dump, and stir. It’s perfect for potlucks, game day, or when you need a snack that won’t make you feel guilty after eating half the bowl.
I first had this at a friend’s BBQ, and I swear I ate so much of it I barely had room for the actual BBQ. It’s that good. Plus, it’s basically a salad pretending to be a dip, so you can totally call it healthy. Win-win.
Recipe Card
Recipe Title: Easy Texas Caviar Recipe for Any Occasion
Servings: 8
Prep Time: 15 minutes
Cooking Time: 0 minutes (because we’re not cooking, folks)
Calories: 180 kcal per serving
Ingredients:
- 1 can black beans, drained and rinsed
- 1 can black-eyed peas, drained and rinsed
- 1 can corn, drained (or fresh corn if you’re fancy)
- 1 red bell pepper, diced
- 1/2 red onion, diced (unless you hate onion, then use less)
- 2 jalapeños, seeded and diced (leave seeds if you like it spicy)
- 1/4 cup cilantro, chopped (skip if you’re one of those cilantro-haters)
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions:
- Dump the black beans, black-eyed peas, corn, bell pepper, red onion, jalapeños, and cilantro into a big bowl. Mix it up like you mean it.
- In a smaller bowl, whisk together the olive oil, apple cider vinegar, lime juice, garlic powder, cumin, salt, and pepper. Taste it and adjust if needed (more lime? More salt? You do you).
- Pour the dressing over the bean mixture and stir until everything’s coated. Don’t be gentle—get in there.
- Cover and let it sit in the fridge for at least an hour so the flavors can party together. Overnight is even better.
- Serve with tortilla chips, on top of grilled chicken, or just eat it straight with a spoon. No judgment.
See? Told you it was easy. Now let’s talk about the details because I have thoughts.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 180 | 22g | 8g | 5g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Black-eyed peas | Kidney beans or chickpeas |
| Apple cider vinegar | Red wine vinegar or lime juice |
| Jalapeños | Green bell pepper for no heat |
Tips
- If you’re short on time, just use bottled Italian dressing instead of making your own. I won’t tell.
- This gets better the longer it sits, so make it the night before if you can.
- If it’s too acidic for you, add a tiny bit of honey or sugar to balance it out.
FAQ
Q: Can I make this ahead of time?
A: Absolutely! In fact, it’s better that way. Just keep it in the fridge.
Q: Can I freeze leftovers?
A: Nah, the veggies get weird after freezing. Just eat it within 3-4 days.
Q: Is this actually from Texas?
A: I have no idea. But it’s tasty, so who cares?
That’s it! Super simple, super delicious, and basically foolproof. Perfect for when you need to feed a crowd (or just yourself) without any stress. Let me know if you try it—I’d love to hear how it turns out!
