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Texas Caviar

Course Appetizer, Dips, Meatless
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Author Holly


  • Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 2 teaspoons brown sugar
  • Salt and freshly ground black pepper
  • Ingredients:
  • 1 can (14.5 ounce) black eyed peas, drained and rinsed
  • 1 can (14.5 ounces) black beans, drained and rinsed
  • 3 cups Roma tomatoes, diced you can also use grape or cherry tomatoes cut up)
  • 1 ½ cups frozen corn thawed
  • 1/2 cup green bell pepper diced small
  • 1/3 cup chopped red onion
  • 1 jalapeño pepper seeded and diced
  • 1/3 cup chopped cilantro
  • 1 avocados sliced (optional)
  • Tortilla or pita chips for serving


  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, cumin, pepper, salt, oregano, garlic powder and brown sugar. Put in fridge while you prepare the other ingredients.
  • In a large bowl combine black eyed peas, black beans, tomatoes, corn, bell pepper, red onion, jalapeño and chopped cilantro. Pour dressing over and gently toss until evenly coated. If needed, season with salt and pepper to taste. Chill in refrigerator for at least an hour and then gently toss once more before serving. If desired, add in some diced avocado just before serving.
  • Serve with tortilla or pita chips. Store in refrigerator.