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, plus more for brushing

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.
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