Texas Caviar Dip

Fresh, colorful, and easy on the budget, Texas Caviar Dip is a must on your appetizer list. Whether you’re heading to a summer BBQ or a game-day watch party or just craving a weeknight snack, this is the bowl that always ends up empty.

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!

Also known as cowboy caviar, this colorful, protein-packed bean salad was created in the 1940s at the Neiman Marcus Zodiac Room in Dallas, and has become a staple of Southern gatherings. Brimming with creamy black-eyed peas and crisp veggies, it’s fresh, healthy, and seriously addictive.

I brought a huge batch to a potluck 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 had kept a little bit more.

Ingredient notes

• Black-eyed peas– rinse and drain well the canned beans to remove excess saltiness and starches
• Corn– you can use fresh off the cob, canned, or frozen.
• Onions– You can substitute red onions for an extra pop of color, but I think you’ll love the milder, sweeter taste of sweet onions, especially in raw salads.
• Bell peppers– you can use a mix of red and green for a colorful confetti look.
• Tomatoes– remove the seeds before dicing to keep the salad from getting too watery
• Celery– for extra crunch
• Jalapenos– remove the seeds for a mild heat or keep them in for a bolder spice
• Dressing– Italian salad dressing is easy and convenient, 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 delicious!

How to Make Texas Caviar Dip

This bean salad is so easy to make; most of the work is chopping the veggies, which should take but a few minutes. You’ll have a fabulous dip ready to enjoy in no time!

• I briefly pan-grilled the thawed corn kernels; this is not necessary, but highly recommended for a smoky layer of flavor.
• Combine black-eyed peas, corn, tomatoes, bell peppers, celery, onions, and jalapeno peppers in a bowl. Pour in dressing and gently toss to evenly distribute. Season with salt and pepper to taste.
• Refrigerate for about 15 to 20 minutes before serving, to chill and for the flavors to meld.

Serving suggestions

• 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.
• 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

Storage instructions

This Texas caviar recipe is not only super easy to make, but it can also be prepped ahead and makes great leftovers. In fact, it tastes so much better when chilled, and the flavors have time to meld. Transfer to a container with a lid and refrigerate for up to 3 days.

Double the recipe and thank me later! With fresh, nutrient-rich ingredients, this hearty bean salad is a healthy, tasty treat you’ll feel good about serving all summer long!