Texas Caviar

Up your snack game with this quick and colorful recipe for Texas caviar that can be a dip, salad topping, taco filling and more. My family has always gone for the rainbow version, sneaking in veggies of every color to round out the bowl. Jalapeno provides a kick, but you can remove the seeds or omit it altogether for less heat.
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 servings
Share This Recipe


3/4 cup apple cider vinegar

1/2 cup vegetable oil

1 tablespoon water

1/2 cup sugar

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

One 15-ounce can black-eyed peas, rinsed and drained

One 15-ounce can black beans, rinsed and drained

One 15-ounce can corn, drained

1/2 cup finely chopped red onion

1 green bell pepper, finely chopped

1 red bell pepper, finely chopped

1/4 cup finely diced jalapeno (remove seeds for less heat)

Tortilla chips, for serving


  1. Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
  2. Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
  3. Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.
Texas Caviar
Kelly Senyei

Texas Caviar

22m Easy 96%
Warm and Cheesy Onion Dip
23m Easy 97%