Texas Caviar

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  • Level: Easy
  • Total: 30 min (plus chilling)
  • Active: 30 min
  • Yield: 6 servings
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1 ear corn, shucked

5 tablespoons extra-virgin olive oil

5 tablespoons white wine vinegar

1 1/2 teaspoons honey

1/2 to 1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 15-ounce can assorted beans, drained and rinsed

1 small red onion, diced

1 small plum tomato, diced

1/2 yellow bell pepper, diced

1 stalk celery, finely diced

1 jalapeño pepper, finely chopped (remove seeds for less heat)

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

1 1/2 teaspoons chopped fresh oregano

Kosher salt and freshly ground pepper

Tortilla chips, for serving (optional)


  1. Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
  2. Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.

Texas Caviar

Texas Caviar

Texas Caviar