Texas Caviar is a vibrant, flavor-packed dish that’s as refreshing as it is satisfying. This colorful blend of crisp vegetables, creamy avocado, and zesty lime dressing bursts with bright, tangy flavors and a satisfying crunch. Perfect for summer gatherings or a quick snack, it’s ready in just 10 minutes of prep, with an hour of chilling to let the flavors meld beautifully.
Each bite offers a delightful mix of textures—juicy tomatoes, tender beans, and smooth avocado—while the light, tangy dressing ties it all together. Packed with fiber, vitamins, and healthy fats, this dish is as nutritious as it is delicious. Serve it with chips, over greens, or as a side, and watch it disappear in no time!
Ingredients for Texas Caviar
- 3 Roma tomatoes (seeds removed and diced)
- 2 ripe avocados (diced)
- 1 (15 oz) can black beans (rinsed and drained)
- 1 (15 oz) can black-eyed peas (rinsed and drained)
- 1 ½ cups frozen sweet corn (thawed, or use frozen if serving immediately)
- 1 bell pepper (diced; use any color, or mix green and red for variety)
- ⅓ cup red onion (diced)
- 1 jalapeño pepper (seeds removed and finely diced)
- ⅓ cup cilantro (finely chopped)
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice (fresh-squeezed preferred)
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- Tortilla chips (for serving)
Step-by-Step Instructions
- In a large bowl, combine the diced tomatoes, avocados, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, and cilantro. Toss or stir well to ensure all ingredients are evenly mixed.
- In a separate bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, salt, pepper, and garlic powder until fully combined.
- Pour the dressing over the vegetable and bean mixture. Stir or toss thoroughly to coat all ingredients evenly.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Stir well before serving.
- Serve chilled with tortilla chips on the side for dipping or scooping.
Perfect Pairings: Serving Suggestions
Texas Caviar is incredibly versatile! Serve it as a dip with tortilla chips for a crowd-pleasing appetizer, or spoon it over grilled chicken or fish for a fresh, flavorful topping. It also makes a fantastic side dish for tacos, burritos, or quesadillas. For a light meal, try it as a salad on its own or over a bed of mixed greens.
Make It Your Own: Recipe Variations
Customize this recipe to suit your taste! Swap black beans for kidney beans or chickpeas, or add diced mango for a sweet twist. If you prefer less heat, skip the jalapeño or use a milder pepper like poblano. For a creamier texture, mix in a dollop of sour cream or Greek yogurt before serving.
Keep It Fresh: Storage Tips
Texas Caviar stays fresh in the fridge for up to 3 days when stored in an airtight container. To prevent the avocado from browning, press a piece of plastic wrap directly onto the surface before sealing. Stir well before serving to redistribute the flavors. Note: This dish is best enjoyed cold and does not require reheating.
Quick Prep: Time-Saving Tips
Save time by using pre-chopped veggies or a food processor to dice the onion, bell pepper, and jalapeño. If you’re in a rush, skip the chilling step and serve immediately—just give it a good stir to let the flavors meld. For a make-ahead option, prepare the dressing and chop the veggies the night before, then combine everything when ready to serve.
Spice It Up: Sauce and Topping Ideas
Add an extra kick by drizzling hot sauce or chipotle mayo over the top. For a tangy twist, sprinkle with crumbled cotija cheese or feta. If you love bold flavors, mix in a teaspoon of cumin or smoked paprika to the dressing. These small additions can take your Texas Caviar to the next level!
Texas Caviar
Ingredients
- 3 Roma tomatoes, seeds removed and diced
- 2 ripe avocados, diced
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can black eyed peas, rinsed and drained
- 1 ½ cups frozen sweet corn, thawed I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly.
- 1 bell pepper, diced I used half a green and half a red, but color doesn’t matter
- ⅓ cup red onion, diced
- 1 jalapeno pepper, seeds removed and diced into very small pieces
- ⅓ cup Cilantro, finely chopped
DRESSING
- ⅓ cup olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons lime juice, fresh-squeezed preferred
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- Tortilla chips for serving
Instructions
- Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
- In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
- Pour dressing over other ingredients and stir/toss very well.
- Keep refrigerated. For best results refrigerate (covered) for one hour before serving so that the beans and other ingredients can soak in the dressing. Make sure to stir well before serving.
- Tortilla chips for serving