Can I make Texas Caviar without cilantro?

Absolutely! If you're not a fan of cilantro, substitute with fresh flat-leaf parsley or even fresh basil for a different but delicious flavor profile. The herb adds freshness, but the dip will still be tasty without it if you prefer to omit herbs entirely.

How spicy is this recipe?

With 1-2 jalapeños (seeds removed), the heat level is mild to moderate, providing just enough kick to be interesting without overwhelming the other flavors. For a milder version, use just half a jalapeño or omit it completely. For more heat, leave some seeds in or add a pinch of cayenne pepper to the dressing.

Can I use canned vegetables instead of fresh ones?

While fresh vegetables provide the best texture and flavor, you can substitute canned corn (drained well) if needed. However, I strongly recommend using fresh bell peppers, onions, and jalapeños for their crisp texture and bright flavor that canned versions simply can't match.

Why is it called "caviar" when there's no fish in it?

The name "Texas Caviar" is a playful nod to traditional caviar, suggesting that this bean dip is Texas's version of a luxury appetizer. It was reportedly coined in the 1940s by Helen Corbitt, a chef at Neiman Marcus in Dallas, who served this dish as an elegant yet accessible alternative to expensive fish roe.

The Best Texas Caviar Recipe

Description

This Texas Caviar is a vibrant, healthy, and zesty salad or dip made with black eyed peas, black beans, corn, colorful peppers, fresh cilantro, and tossed in a tangy lime vinaigrette. It is perfect as an appetizer, side dish, or party snack. Easy to prepare in minutes, this gluten-free and vegetarian recipe is bursting with flavor, nutrients, and crunch, and is ideal for serving with chips or crackers.

Ingredients

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For the Caviar:

1 (15.5 oz) can black eyed peas, drained, rinsed, and dried
1 (15.5 oz) can black beans, drained, rinsed, and dried
1 (15 oz) can sweet corn, drained and dried
1/2 cup red bell pepper, diced small
1/2 cup green bell pepper, diced small
1/2 cup red onion, diced
1–2 jalapeños, seeded and diced
1/2 cup cilantro leaves, chopped lightly
1 avocado, diced (optional)

For the Dressing:

1/2 cup olive oil
1/4 cup lime juice, fresh squeezed
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt

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Instructions

Combine the Vegetables: In a large bowl, add the black eyed peas, black beans, corn, red bell pepper, green bell pepper, red onion, jalapeños, and cilantro. Toss together until the ingredients are evenly combined. Set aside while you prepare the dressing.
Make the Dressing: In a medium bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, garlic powder, chili powder, cumin, and salt until fully combined and emulsified.
Toss and Marinate: Pour the dressing over the mixed vegetables and beans. Toss well to ensure everything is thoroughly coated. Cover and refrigerate the mixture for at least 1 hour to allow the flavors to meld together.
Finish and Serve: If using, add the diced avocado right before serving and gently fold it in to prevent it from mashing. Serve the Texas Caviar chilled, with crackers or tortilla chips as desired.

Notes

For best results, add the avocado just before serving to prevent browning.
This dish can be made a day ahead and stored in the refrigerator (add avocado later).
Customize spice level by adjusting the amount of jalapeños.
Serve as a dip, salad, taco topping, or side dish.
Use a variety of colored bell peppers for a more vibrant look.

Nutrition

Serving Size: 1 serving
Calories: 363
Sugar: 7g
Sodium: 189mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg