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Original Texas Caviar is the pico de gallo side dish recipe with black-eyed peas, black beans, and corn that everyone loves! This updated version adds a hint of ranch seasoning and a tangy vinaigrette that makes this simple dip recipe everyone’s favorite.
Cowboy caviar dip is the recipe everyone knows and loves, especially here in the South! It’s an easy dip that you can make at the beginning of the week and eat all week long.
I served mine recently on top of my New Year’s Soul Bowl for good luck and prosperity on New Year’s Eve!
Serve this delicious dip with crunchy tortilla chips as a colorful dip on your appetizer table.
It makes a great taco topping or spooned over a bed of fresh greens for a full meal.
Either way, this easy cowboy caviar will be your new signature dish and a great recipe to share with friends!
How to Make Texas Caviar
First, let’s gather your ingredients:
Chopped Bell Peppers — I used the mini peppers I had in my fridge. Just cut the tops off, and pressed them through my Veggie Chopper. Any bell peppers will work, green bell peppers, red bell peppers, or yellow. It’s the color that adds an enticing look!
Onion — Red onion is traditional in this recipe, but I actually prefer a sweet yellow onion. It’s a bit easier to eat, and not as harsh! For some extra color, I have added a shallot in the past. I love slicing up a bunch of green onions and adding to the salad, too!
Fresh Tomatoes — dice up a slew of fresh tomatoes if you have them, or use a can of Rotel tomatoes and green chilies if it’s the winter months. Roma tomatoes work well, as well as Grainger tomatoes. I like to take the seeds and “innards” out before slicing them into small dice. Cherry tomatoes work well, too. You can even slice the little ones in half instead of small diced pieces.
Black Beans — I love using black beans in this recipe! You could almost call this recipe Black Bean Salad!
Black-Eyed Peas — Using black-eyed peas is so delicious! Their earthy flavor and texture give a nutty flavor you’re going to love.
Corn — I used a can of whole-kernel corn, but if it’s summertime, and you have fresh corn, use it! So amazing.
Tangy Vinaigrette — the tangy vinaigrette is olive oil, red wine vinegar, fresh lime juice, cumin, chili powder, a dash of Worcestershire sauce, salt and pepper.
Variations on the Ingredients
You could use any canned bean that you like best. Exchange pinto beans for black-eyed peas. Only use black beans. Add in a can of white beans. Whatever you have on hand, that will do!
The fresh veggies that you use are up to you. I love the textural combination of crunchy peppers and onions with fresh tomatoes and corn.
You could add in fresh jalapeno peppers if you’re into a little spicy dip recipe!
Making the Texas Cowboy Caviar Recipe
I chop up all my veggies and toss them into a large bowl with the drained and rinsed black beans, black-eyed peas, and corn. I give it all a really good stir to evenly distribute all the components.
In a measuring jug, I’ll mix up the vinaigrette and pour it over the salad.
Here is where I veer from the traditional recipe. I love the addition of Ranch Seasoning Powder in my version of cowboy caviar. It adds a bright flavor that is unexpected and people can’t really seem to figure it out. But, it makes all the difference!
I like to store mine in the fridge for at least an hour before serving it to all my people. I like the flavors to get happy and married in the airtight container.
Then, when I’m ready to serve, I just spoon into a Chip and Dip, and place it on the serving buffet.
You might end up with leftovers, which is great! Just pop it back into your air-tight container, and store it in the fridge.
I recently froze my Texas caviar, and I didn’t know how it would thaw…
It was great! The peppers weren’t quite as crisp, but this cowboy salad turned out just fine to serve on a big appetizer dinner party buffet line!
Original Texas Caviar (Best Cowboy Caviar Dip Recipe)
- Author: Sweetpea
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 12 1x
- Category: appetizer
- Method: no-cook
- Cuisine: american
Ingredients
Scale
CAVIAR
- 3 Bell Peppers, diced
- 1 medium Yellow Onion, diced
- 2 large Tomatoes, diced
- 4 Green Onions, sliced
- 1 can Black Beans, rinsed and drained
- 1 can Black Eyed Peas, rinsed and drained
- 1 can Whole-Kernel Corn, rinsed and drained
- Optional: 1 Jalapeno, diced
- Optional: 1/2 cup Fresh Cilantro
VINAIGRETTE
- 1/2 cup Olive Oil (or neutral oil)
- 1/4 cup Red Wine Vinegar
- 1/4 cup Lime Juice (I juice two fresh limes and call it enough)
- 1 tsp Cumin powder
- 1 tsp Chili powder
- 2 tsp Sugar
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 TBS Ranch Seasoning Powder
- Optional: Dashes of Hot Sauce
Instructions
- In a large bowl mix all of your “caviar” ingredients.
- Mix the vinaigrette together in a measuring jug, then pour over the caviar.
- Stir the salad together until everything is mixed well and evenly coated with the vinaigrette.
- Store in the fridge, in an airtight container at least an hour before serving.
- Serve with crunchy tortilla chips.
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