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
- 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!
- 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.
- 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.
- 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
(Cowboy) Texas Caviar
Easy black-eyed pea and black bean salad with loads of fresh veggies and herbs and a light dressing.
- Prep Time: 10-15 mins
- Cook Time: 0 mins
- Total Time: 10-15 mins
- Yield: Serves 8
- Category: Side Dish, Appetizer
- Method: No-Cook
- Cuisine: American
- ⅓ cup olive oil
- 3 tablespoons red or white wine vinegar
- 1 ½ tablespoons granulated sugar
- 1 ¼ teaspoons coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon dried oregano leaves
- 15-ounce can black-eyed peas, rinsed and drained
- 15-ounce can black beans, rinsed and drained
- 15-ounce can fire roasted diced tomatoes, drained
- 1 ½ cups cooked sweet corn (from fresh, frozen or canned)
- 1 medium bell pepper, seeded and diced
- 1 medium jalapeno, seeded and minced
- ½ small red onion, peeled and minced
- ½ cup fresh cilantro, chopped
- 1 bag tortilla chips, for serving
- In a large bowl, whisk together the olive oil, vinegar, sugar, salt, black pepper, chili powder and oregano.
- To the bowl, add the black-eyed peas, black beans, tomatoes, corn, bell pepper, jalapeno, onion and cilantro and stir to combine. Refrigerate at least 30 minutes. Taste and adjust seasoning, if necessary.
- Serve with tortilla chips.
Substitution Tip: Try 2 chopped roma tomatoes instead of the can of diced tomatoes.
- Serving Size: ⅛ of recipe
- Calories: 208
- Sugar: 5g
- Sodium: 327mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: side dish, appetizer, dip, summer, no-cook, no cook