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Texas caviar in a bowl with two spoons on the side.
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4.96 from 23 votes

Texas Caviar Recipe

This Texas Caviar (aka Cowboy Caviar)loaded with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing makes the best salad, dip, or side dish. Ready in 30 minutes and can be made ahead.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

For The Dressing:

  • ¼ cup olive oil
  • 1 tablespoon lime zest
  • 4 tablespoons lime juice freshly squeezed
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika sweet or smoked
  • ¾ teaspoon kosher salt
  • ½ teaspoon honey
  • 2 cloves garlic minced

For The Caviar Dip:

  • 1 can black beans 15-oz can, drained and rinsed
  • 1 can black eyed peas 15-oz can, drained and rinsed
  • ½ cup corn kernels frozen (and thawed), canned (and drained) or fresh corn would all work
  • 3 scallions both white and green parts are chopped
  • ⅓ cup red onion chopped finely or diced
  • 1 red bell peppers chopped (approx. 1/2 cup)
  • 1 jalapeno pepper seeded and chopped
  • ½ cup cherry tomatoes sliced thinly
  • ½ avocado ripe - cut into small cubes
  • ½ cup fresh cilantro rinsed and chopped

To Serve With (Optional)

  • Your favorite hot Sauce
  • Tortilla Chips

Instructions

  • To make the dressing: Whisk together the olive oil, lime zest, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
    Person making Texas caviar dressing with lime juice.
  • For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
    The ingredients for Cowboy caviar in a bowl from the top view.
  • Drizzle it with the dressing and give it a gentle toss. Taste for seasoning and add in if necessary.
    Person drizzling the salad with dressing and mixing it.
  • If preferred, add in a few dashes of your favorite hot sauce and serve with tortilla chips.

Video

Notes

  • Yields: This recipe makes about 5-6 cups of Cowboy caviar ideal for serving 6 adults as a side dish. The nutritional values below are per serving and does not include the calories coming from (optional) tortilla chips.
  • Make ahead: You can make this recipe up to 2 days in advance. If you go in that direction, add the avocado right before serving to avoid browning.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
  • If you want to go with more of the traditional Italian salad dressing route instead of the lime dressing I used, feel free to use my Italian salad dressing below: ¼ cups extra virgin olive oil
    2 tablespoons white wine vinegar or apple cider vinegar
    1 tablespoon freshly squeezed lemon juice
    1 clove of garlic, minced
    1 teaspoon dried basil
    1/4 teaspoon dried oregano
    ¼ teaspoon crushed red pepper (optional)
    ½ teaspoon Kosher salt (I use Diamond kosher salt)
    ¼ teaspoon ground black pepper

Nutrition

Calories: 192kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 326mg | Potassium: 386mg | Fiber: 6g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 39mg | Calcium: 31mg | Iron: 2mg

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