Are you unfamiliar with Texas Caviar? I never heard about it until very recently, when it became viral on Instagram and Tiktok. It’s a black-eyed pea salsa/salad, colorful and zesty, with fresh bell peppers, corn, onions, and jalapenos. Texas caviar was created around 1940 by a woman named Helen Corbitt. She first served it on New Year’s Eve at a country club. When she later served it at a Texas hotel, it was given its name, “Texas Caviar,” as a humorous comparison to true caviar, and the name stuck! Cowboy Caviar is fantastic for parties, big or small, and it’s great to make in advance since the flavors have time to get all married together. There are many ways to serve it, but the most popular is with chips!
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Customize this salad and make it your own
Some ideas: Roasted corn, green and yellow peppers, cherry tomatoes, lemon zest…
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Texas Caviar/Cowboy Caviar
For the salad-salsa:
- 1 15-ounce can or 2 cooked cups of black-eyed peas or black beans
- 1 15-ounce can of corn
- 1 red bell pepper, chopped
- 2 tomatoes, diced
- 1 red onion, minced
- 1 jalapeno, seeded (optional) and minced
For the dressing:
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) fresh lime juice
- 2 tablespoons (30 ml) apple cider vinegar
- 1/4 cup cilantro, minced
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- salt and pepper to taste
- Drain and rinse the beans and corn.
- Then, add all the vegetables, corn, and beans to a bowl.
- Whisk together all the dressing ingredients. Pour the dressing over the vegetables and mix to combine.
- Let it sit in the refrigerator for 1-3 hours for the flavors to mix.
- Serve with chips for dipping.