Texas Caviar Dip loaded with black-eyed peas, grilled corn, tomatoes, bell peppers, celery, and tangy dressing for an addicting dip or side dish. It’s fresh, healthy, and tasty!
Guys, if there’s one thing you absolutely MUST make this Summer, it is this Texas Caviar. We love our roasted black bean and corn salad but this one takes the crown! Brimming with creamy black-eyed peas and crisp veggies, it’s fresh, healthy and seriously addicting.
I brought to a potluck a huge batch today, and the bowl was empty before I could even greet the hostess. Everyone just huddled over it, dipping their chips away! Thank goodness I had the foresight to leave a small container of it in our fridge for myself; I polished it off and wished I kept a little bit more.
How to Make Texas Caviar Dip
This bean salad is so easy to make, I feel silly adding step-by-step photos to the post. Most of the work is chopping the veggies and pan-grilling the corn which should take you but a few minutes. You’ll have this fabulous dip ready to enjoy in no time!
In a large bowl, combine black-eyed peas, corn, tomatoes, bell peppers, celery, onions, and jalapeno peppers.
I briefly pan-grilled the thawed corn kernels, this is not necessary but highly recommended for a smoky layer of flavor. You can use red onions if you want an extra pop of color but I think you’ll love the sweeter taste of Maui onions especially in raw salads.
Drizzle the Italian dressing over the bean mixture. I love Italian salad dressing (this is NOT an affiliate link!) in this cowboy caviar but I also occasionally use a homemade dressing made of 1/2 cup olive oil, 1/4 cup apple cider vinegar, and 2 tablespoons honey or sugar and it’s equally awesome!
Gently toss ingredients to evenly distribute. Season with salt and pepper to taste. Refrigerate for about 15 to 20 minutes before serving.
The best thing about this Texas caviar recipe, it can be prep ahead and also makes great leftovers. In fact, it tastes so much better when chilled and the flavors had time to meld. It should keep well in the fridge for up to 3 days.
This Texas Caviar is delicious on its own, as a side dish for all your Summer cookouts, or as a dip for crisp corn chips. Check out my suggested list below on more amazing ways to enjoy this scrumptious salad:
How to Use Texas Caviar:
- Use as filling for omelets or stuffed peppers.
- Spoon on baked potatoes or toss with salad greens for a light lunch
- Mix with rice, shredded chicken, and salsa for a nutrient-packed burrito bowl
- Stuff into warm corn tortillas for a meatless taco
Double the recipe and thank me later! With fresh, nutrient-rich ingredients, this hearty bean salad is a healthy and tasty treat you’ll feel good serving all summer long!
- 1 teaspoon canola oil
- 1 cup frozen corn, thawed
- 2 cans (15 ounces each) black-eyed peas, drained and rinsed
- 2 Roma tomatoes, seeded and diced
- 1 medium green bell pepper, cored, seeded and diced
- 1 small Maui sweet onions, peeled and diced
- 1 stalk celery, diced
- 1 jalapeno pepper, seeded and minced
- 1 cup Italian Dressing
- salt and pepper to taste
- In a wide skillet over medium-high heat, heat oil. Add corn and cook, stirring occasionally, for about 3 to 5 minutes or until nicely charred. Remove from pan and let cool completely.
- In a large bowl, combine black-eyed peas, grilled corn, tomatoes, bell peppers, onions, celery, and jalapeno peppers.
- Add Italian dressing and gently toss to combine. Season with salt and pepper to taste.
- Refrigerate for about 15 to 20 minutes to chill and to allow flavors to meld.