A delicious Texas Caviar recipe. Some people may call it Cowboy Caviar. It's a hearty bean dip/salad with Tex-Mex spices with a zip from jalapeno, garden freshness from avocado, bell pepper and sweet corn, and a tang from a light lime and balsamic vinegar dressing.
With my family working from home these days, having a non sugary and nutritious snack on hand is a lifesaver. I have consumed more Sugar Cookies and mint brownies and this Texas Sheet cake than I care to admit.
When I am cooking for my personal chef clients, I am on the go and my snacking is usually kept in check. These days, it's a nibble here and a nibble there. And it's adding up to way too many nibbles.
Having a versatile batch of this Texas Caviar recipe ready and waiting in the refrigerator makes healthy snacking a breeze.
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what is Texas Caviar?
Loaded with protein packed beans, the vegan dish is part salad and part salsa. It contains a healthy nutritional wallop. For each ½ cup serving, its has a little over 100 calories and is rich in fiber, protein, calcium and Vitamin A.
This is one of my favorite snack recipes to have on hand. It is so versatile. It's a hearty dip with tortilla chips, a tasty taco, enchilada or nacho topping or a healthy lunch over a bed of mixed greens.
the ingredients
Over the years, the original recipe has evolved to incorporate additional ingredients. I like to include contrasting colors and textures in my Texas Caviar recipe.
A couple different kinds of beans, sweet corn, crisp and cool bell pepper, creamy avocado and fresh cilantro add to the deliciousness of the dip. Dress with a light dressing of lime juice, cumin, chili powder and smoked paprika to give the recipe its a Tex-Mex flair.
- Canned beans ~ try black, pinto, black eyed, chickpea or navy
- Cherry tomatoes
- Red onion
- Bell pepper ~ red, green, yellow or orange
- Avocado
- Jalapeno
- Sweet corn
- Cilantro
- Extra virgin olive oil
- Lime juice
- Balsamic vinegar
- Cumin
- Kosher salt
- Smoked paprika
- Chili powder
- Freshly ground pepper
- Tortilla chips
Texas Caviar or Cowboy Caviar was given its name as a somewhat comparison to true caviar which is an expensive appetizer of cured fish eggs. This delicious and chunky dip was invented in Texas in the 1940s. Originally a side dish of pickled black-eyed peas, tomatoes, jalapeno peppers and onions, it was served on New Year's Eve for good luck.
expert tips
- Drain and rinse the beans well. The extra liquid will make the dip watery and less flavorful.
- Use the freshest produce available. The dip will be bright and garden fresh tasting.
- Mix the dressing in a separate bowl to thoroughly combine the ingredients for the tangy and light dressing before adding it to the beans and veggies.
- Store covered in the refrigerator for up to 2 days.
more recipes like this one
- This Dill Dip is my go-to 5 minute recipe. It's delicious with veggies, chips, pretzels and as a sandwich spread.
- In the summer months, my Sweet Corn and Bacon Salad is a tasty snack with tortilla chips or Frito Scoops.
- If you're not a fan of spicy dips then this Pico de Gallo with jalapeno is for you!
- I put this sh*t on everything! Homemade Pimento Cheese.
just one more thing
If you make this healthy and delicious Texas Caviar recipe, I'd love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Recipe
Texas Caviar
Ingredients
- 2 15-ounce cans of beans, drained and rinsed such as pinto, black and black eyed
- 1 pint cherry tomatoes cut in quarters
- 1 small red onion small dice
- 1 medium bell pepper red, green, yellow or orange, small dice
- 2 avocados diced
- 1 small jalapeno minced
- 1 cup sweet corn
- ¼ cup chopped cilantro
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground pepper
Instructions
- In a large bowl, the beans, cherry tomatoes, red onion, orange pepper, avocado, jalapeno, corn and cilantro and gently stir to combine.
- In a small bowl, whisk the extra virgin olive oil, lime juice, balsamic vinegar, cumin, kosher salt, smoked paprika, chili powder, and pepper.
- Drizzle the vinaigrette over the beans and vegetables and toss lightly to coat.
- Serve immediately or refrigerate for up to 2 days.
Notes
- Drain and rinse the beans well. The extra liquid will make the dip watery and less flavorful.
- Use the freshest produce available. The dip will be bright and garden fresh tasting.
- Mix the dressing in a separate bowl. The ingredients for the tangy dressing to be fully combined before adding to the beans and veggies.
- Store covered in the refrigerator for up to 2 days.
Nutrition
This recipe was originally posted in February 2018. Updates in May 2020 include detailed ingredient list, prep tips and photos.
Jodi Reed says
I made this last night and we loved it. The flavors were great and we really enjoyed every part of it. I'll definitely be making this again. Thanks for the great recipe!!
Amy Casey says
So glad you enjoyed my recipe Jodi 🙂