Easy Texas Caviar Recipe for Summer Parties
Easy Texas Caviar Recipe for Summer Parties Okay, so Texas Caviar is one of those things that sounds fancy but is actually the easiest thing ever. Like, if you can chop veggies and open a can, you can make this. I first had it at a backyard BBQ a few years ago, and I swear,…
Easy Texas Caviar Recipe for Summer Parties
Okay, so Texas Caviar is one of those things that sounds fancy but is actually the easiest thing ever. Like, if you can chop veggies and open a can, you can make this. I first had it at a backyard BBQ a few years ago, and I swear, I ate like half the bowl before anyone else even got to it. Oops.
It’s basically a chunky, zesty bean salad that you scoop up with chips, and it’s perfect for summer because it’s cold, fresh, and doesn’t involve turning on the oven. Plus, it’s a crowd-pleaser—vegetarians, meat-lovers, picky eaters, everyone goes nuts for it. And the best part? You can totally pretend you slaved over it when really it took you 10 minutes.
Recipe Card
Recipe Title: Easy Texas Caviar
Servings: 8 (or 4 if you’re like me and eat way too much of it)
Prep Time: 15 minutes
Cooking Time: 0 minutes (hallelujah)
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 feeling fancy)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped (unless you hate onion, then skip it)
- 1 jalapeño, seeds removed and diced (unless you like pain, then leave ‘em in)
- 1/4 cup chopped cilantro (or parsley if cilantro tastes like soap to you)
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Tortilla chips, for serving (duh)
Directions:
- Dump all the beans, corn, peppers, onion, jalapeño, and cilantro into a big bowl. Mix it up like you mean it.
- In a smaller bowl, whisk together the olive oil, vinegar, lime juice, cumin, garlic powder, 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. Those beans can take it.
- Stick it in the fridge for at least an hour so the flavors can party together. Or eat it right away if you’re impatient. No judgment.
- Serve with tortilla chips and watch it disappear.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 180 | 22g | 8g | 5g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Black-eyed peas | Pinto beans or chickpeas |
| Apple cider vinegar | Red wine vinegar or lime juice |
| Jalapeño | Green bell pepper (for zero heat) |
Tips
- If you’re making this ahead, wait to add the cilantro until right before serving so it doesn’t get sad and wilted.
- Want more protein? Throw in some diced avocado or crumbled feta cheese. Boom. Fancy upgrade.
- Don’t skip the fridge time if you can help it. The longer it sits, the better it tastes. Like a fine wine, but with beans.
FAQ
Q: Can I make this ahead of time?
A: Absolutely! It actually tastes better the next day. Just keep it covered in the fridge.
Q: Can I freeze leftovers?
A: Nah, the veggies get weird and mushy. Just eat it all within 3-4 days. Not a hardship.
Q: Is this spicy?
A: Only if you want it to be. Leave out the jalapeño or remove the seeds to keep it mild.
That’s it, folks. Easy Texas Caviar for the win. Perfect for BBQs, potlucks, or just eating straight from the bowl while standing in your kitchen. Let me know if you try it—I promise you’ll love it!
