Texas Caviar, also called Cowboy Caviar, is a delicious dip made of beans, peppers, corn, and a flavorful citrus vinaigrette. This easy, delicious bean dip is a Texan favorite. Once you try it, you’ll see why!
This Texas caviar is super easy to make and is oh-so-delicious! We combine beans with other amazing ingredients and tie them together with a zesty lime vinaigrette. You can serve it as a dip or a side dish. The best part about this cowboy caviar is that it’s both gluten-free and vegan. So if you are looking for a dish high in plant-based protein, this Texas caviar is the one!
What is Texas caviar?
Texas caviar, also known as cowboy caviar, is a combination of beans, peppers, corn, and lime juice. This gorgeous plant-based dip originated in Texas during the 1940s. Since then, this dip has reached national popularity, appearing at potlucks, cookouts, and parties.
What are black-eyed peas?
Black-eyes peas, also called black-eyed beans, are legumes that originated in Africa. These popular “beans” are related to cowpeas and appear in many Southern dishes like Hoppin’ John and Cowboy (Texas) Caviar. Black-eyed peas are also abundant in African, Middle Eastern, South and Southeast Asian, and South American cuisine.
Ingredients
- 1 15-ounce can black beans
- 1 15-ounce can black-eyed peas
- Cherry tomatoes
- Corn (canned, frozen or fresh grilled corn all work for this recipe)
- Mango (this is an optional ingredient. You can omit it if desired or substitute it with diced firm peaches, pineapple, or grilled watermelon.
- Avocado
- Jalapeno (sub with 1/3 cup diced red bell pepper)
- Red onion
- Cilantro leaves (sub with flat-leaf parsley)
- Olive oil
- Fresh lime juice
- Honey or agave syrup
- Chili powder
- Garlic powder
- salt and black pepper to taste
How to make Texas caviar
- Rinse and drain the black beans and black-eyed peas. Place them in a large bowl with the tomatoes, corn, mango, avocado, jalapeno, and red onion.
- In a separate bowl, combine olive oil, lime juice, honey, chili powder, garlic powder, salt, and black pepper.
- Pour vinaigrette over the bean mixture, add chopped cilantro, and gently fold to combine.
- Transfer the Texas caviar to a serving dish, cover it with plastic wrap, and place it in the refrigerator for 2-8 hours before serving.
- Serve with tortilla chips.
Storing Leftovers
Store leftover Texas caviar in an airtight container in the refrigerator for 1-2 days after initial preparation. Do not freeze.
Can you freeze Texas caviar?
While you can refrigerate this dip for a few days, I don’t recommend freezing it. The tomatoes will turn mushy when frozen and thawed. The avocados and mangos will encounter the same problem.
Like this Texas Caviar Recipe? Try our other homemade dips!
Texas Caviar
Ingredients
- 1 15- ounce can black beans
- 1 15- ounce can black-eyed peas
- 10 cherry tomatoes halved
- 1 cup corn canned, fresh, or frozen
- 1/2 cup diced mango fresh or canned (optional)
- 1 medium avocado pitted and chopped
- 1 jalapeno seeded and diced (sub with 1/3 cup diced red bell pepper)
- 1/3 cup diced red onion
- 1/3 cup cilantro leaves roughly chopped
- 1/3 cup olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon honey or agave syrup
- 1 teaspoon mild chili powder
- 1/4 teaspoon garlic powder
- salt and black pepper to taste
Instructions
- Rinse and drain the black beans and black-eyed peas. Place them in a large bowl with the tomatoes, corn, mango, avocado, jalapeno, and red onion.
- In a separate bowl, combine olive oil, lime juice, honey, chili powder, garlic powder, salt, and black pepper.
- Pour vinaigrette over the bean mixture, add chopped cilantro, and gently fold to combine.
- Transfer the Texas caviar to a serving dish, cover it with plastic wrap, and place it in the refrigerator for 2-8 hours before serving.
- Serve with tortilla chips.
- Store leftover Texas caviar in an airtight container in the refrigerator for 1-2 days after initial preparation. Do not freeze.
