(Cowboy) Texas Caviar

This hearty and refreshing plant-based recipe for (Cowboy) Texas Caviar is everything!

There's nothing quite like grabbing a handful of tortilla chips and diving into a bowl full of fresh veggies, sweet corn, beans, tomatoes and herbs and is dressed with a tangy "vinaigrette".

I made this a few months ago and it's honestly all I can think about some days, so I just go ahead and make another giant batch and go to town.

I am not sick of it and I don't plan to ever be sick of it.

How to make (cowboy) Texas caviar

1. The first step is to make the "dressing".
   • If you look at the ingredients list, it's totally a dressing, but for some reason I feel weird about calling it a dressing.
   • Is Texas caviar a salad? A dip? I am not sure, nor do I really care, but for the sake of moving forward with this, let's just call it a dressing.
   • It's a mixture of olive oil, red wine vinegar (or white wine vinegar), a little bit of sugar, chili powder and oregano.
   • I've also seen some renditions with cumin, so if you'd like to toss that in, go for it!
2. Next, you'll chop your veggies and herbs.
   • This includes bell pepper, jalapeno, red onion and cilantro.
   • You can use any color bell pepper (or multiple), you can adjust how much jalapeno you do or don't add (same goes for the onion) and you could also add a handful of fresh parsley in addition (or in replacement of) the cilantro.
   • You do you, friend.
3. Lastly, you'll add the black eyed peas, which are a staple/classic ingredient in Texas (cowboy) caviar, black beans, sweet corn and fire-roasted tomatoes.
   • For the sweet corn, you can use fresh, frozen or canned. Fresh is always best, especially if you grill or roast it first, but if you're in a pinch or making this when sweet corn isn't in season, I recommend thawing frozen sweet corn with canned corn being the last resort (it's a textural thing).
   • As for the tomatoes, you can also use fresh.
   • I have a gazillion tomatoes in my planters during the summer months, so I use fresh, but other times of the year I use fire-roasted canned tomatoes.
   • They're quite dynamite, I might add.
4. After you've seasoned it to taste, stir it up and serve with tortilla chips!

How to store this "caviar":

• This salad is good for about 3 days in the refrigerator.
• Make sure it's sealed in an airtight container, preferably glass.
• Because there is vinegar in the dressing, it's best not to store it in a metal bowl because the vinegar can react with the metal and give your caviar a bit of a metallic flavor.
  • I recommend storing it in a glass bowl with a lid or plastic wrap.

What to serve with Texas (cowboy) caviar:

• Serve spoonfuls of this caviar over your nachos or tacos.
  • Seriously. I discovered this just last week and it's changed my life. I do chips + chicken or beef taco meat + lots of melted cheese + plain Greek yogurt + so much Texas caviar and it's SO GOOD.
  • No recipe beyond this one required.
• Alongside a perfectly grilled burger.
• On top of these blackened fish tacos (with or without the pico).
• As a topping for these taco lettuce cups or taco-stuffed smashed potatoes.
  • (I wasn't kidding about the tacos.)
• If you're feeling extra when it comes to nachos, you could spoon the caviar on top of sheet pan chili nachos.

Other appetizer and dip recipes I know you'll love!

• Strawberry Basil Bruschetta
• Peach Guacamole
• Cheesy Spinach, Artichoke & Bacon Horseradish Dip
• Beet Hummus
• Sweet Corn & Bacon Fritters
• Mango Cucumber Salsa

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