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Overhead photo of a large bowl of Texas caviar with two lime slices.
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5 from 2 votes

Texas Caviar

This recipe for Texas Caviar is quick, easy and loaded with all things healthy! Enjoy it as an appetizer with tortilla chips or as a side with some grilled chicken or fish!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: black-eyed peas, dip, healthy, Texas, Vegetarian
Servings: 10 servings
Calories: 381kcal
Author: Mary Ann Dwyer

Ingredients

Dressing

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 2 tsp. granulated sugar
  • 1 lime, juiced
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper

Texas Caviar

  • 1 15.5-oz. can black-eyed peas, drained and rinsed
  • 1 15 oz. can black beans, drained and rinsed
  • 1 1/2 cups corn, drained
  • 1 cup grape tomatoes, quartered
  • 1/2 cup yellow pepper, seeded and chopped
  • 1/2 cup orange pepper, seeded and chopped
  • 1/2 cup pickled jalapenos, finely chopped
  • 6 scallions, finely sliced

Instructions

Dressing

  • Combine all dressing ingredients in a small jar. Shake vigorously. Set aside.

Texas Caviar

  • Place all ingredients in large bowl. Add desired amount of dressing and toss to combine. Cover and chill for 1 hour. Serve with tortilla chips or as a side.

Notes

You can use either canned corn or fresh corn for this recipe. If you decide to use fresh, just cut the kernels right off the cob.
You can find pickled jalapeños at your local market in the international aisle.
I like to use scallions in my Texas Caviar, but you could substitute red onion.

Nutrition

Calories: 381kcal | Carbohydrates: 5g | Protein: 1g | Fat: 41g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Sodium: 308mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 564IU | Vitamin C: 30mg | Calcium: 15mg | Iron: 1mg