Texas Caviar Recipe

This Texas Caviar recipe (also known as Cowboy Caviar) has a really strange name for an appetizer. It's eaten as dip with tortilla chips, and is an absolutely must try recipe. I like to eat it as a bean salad, it's so good! I love the combination of beans, tomatoes, peppers mixed with fresh cilantro. It's sooooo good! 

It originated in Texas, created by the food director for Nieman Marcus. According to Wikipedia, it was given its name, "Texas Caviar," as a humorous comparison to true caviar. It has no fish or real caviar in it. It's really just another version of a bean salad, perfect for barbecues or picnics. Which also perfectly complements our Australian lifestyle.

What Beans Go In Texas Caviar?

There are two types of beans in this salad, and one of them is called a pea! Black Eyed Peas are very popular in the American south. If you eat them on New Years Day, it's considered to bring you prosperity. Black Eyed Peas aren't eaten very often here in Australia, and are called Black Eyed Beans here, in the canned bean aisle. They are incredibly good for you. A one cup serving contains calcium, folate, protein, fiber and vitamin A, among other nutrients. All for less than 200 Calories, plus it's very filling too. Black Beans are the other bean ingredient.

I think I prefer to eat this as an alternative to bean salad, as I make a tasty 7 Bean Salad, but this is so much more colorful. I guess it's true, we do eat with out eyes. The tortilla chips are optional and they do make a great dip when you scoop up the Cowboy Caviar. It even works great as the salad portion of a tortilla wrap or taco. You can control the amount of Tex-Mex spiciness you prefer. Some people like to add even more sugar, but I think this recipe is perfect.

How Long Will Cowboy Caviar Last?

Texas Caviar can be prepared in advance by a day or two, if you don't add in the dressing or avocado. When making this Texas Caviar recipe, I don't always add the avocado. I find that it can go mushy when you mix it in, and I only add it at the very end when I'm ready to serve. It will last in the fridge for a few days after being made, but I find it gets mushier the longer it sits. The pickled vinegar dressing will keep the avocado from going brown. If you don't want to make the dressing, you can just use an Italian Dressing, and add some Tabasco for a flavor kick.

Just like real caviar is small and uniform in size, I use an onion chopper to cut all the vegetables for Texas Caviar small and uniform. You might be great at dicing vegetables the same size, but the chopper is easy to use and a great time saver. This is a larger recipe, like the type that you make for a picnic or a potluck. I estimate it will serve 10 - 12 people at a minimum as a side or dip.

Give this Texas Caviar recipe a try, either as a dip or as a salad. Perhaps we could join this Texas tradition, and it can become a new Australian bbq staple. Bon Appetit! Приятного аппетита!

Texas Caviar Recipe

This Texas Caviar recipe is a Texan classic that's sure to be King of the Bbq this summer! Toss the ingredients together and you're done! It's like a supercharged bean salad, or a perfect to dip with Doritos- This recipe is a keeper! Cowboy Caviar Bean Salad and Dip

5 from 1 vote

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Prep Time: 20 minutes

Total Time: 20 minutes

Course: Appetizer, Salad

Cuisine: American

Keyword: Cowboy Caviar, Texas bean salad, Texas Caviar

Servings: 12 people

Author: Peter Kolesnichenko

Ingredients

Texas Caviar

• 1 can black beans drained
• 1 can black eyed peas drained
• 1 can whole corn kernels drained
• 1 small red onion diced
• 1 red pepper diced
• 1 green pepper diced
• 1 lb /500g tomatoes chopped
• 1 avocado chopped (optional)
• 1 bunch cilantro chopped

Texas Caviar Dressing

• ½ cup olive oil
• ½ cup vinegar
• ¼ cup sugar
• 1 teaspoon chili powder
• 1 teaspoon salt
• few dashes Chipotle Tabasco Sauce

Instructions

• Over a colander in the sink, drain the cans of beans and corn and rinse well with water. Put the beans in a large bowl. Add the onions, red pepper, green pepper, tomatoes, avocado and cilantro.
• In a separate container, mix together the vinegar, sugar, chili powder, tabasco, salt and pepper and stir until the sugar dissolves. Add the oil and mix.
• Add the dressing to the vegetable mixture and toss gently until well coated. Enjoy with nacho chips or as a salad.

Notes

Add the avocado just before serving, as it can go mushy when mixing throughout.

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