The Texas party dip I didn’t know had a name
Growing up in Texas, I’ve had this dip for YEARS at countless holiday parties and summer picnics. It wasn’t until I finally asked a friend for the recipe that I realized it was called “Texas Caviar” 😂
Since then, it’s been THE dip I turn to when we’re having people over, since it comes together fast and is made with pantry staples I almost always have stocked.
Fun fact: It got its name here in Austin at the Driskill Hotel, right next door to where Justin and I first met. (So yes, I’m a little biased!)
Why this recipe?
My version leans heavy on the black-eyed peas, with two cans (or a batch of my no-soak Instant Pot Black-Eyed Peas) to just one can of black beans, since pickled black-eyed peas are what this dip was from the very start. I also leave out the tomatoes and avocado, so it stays scoopable instead of watery and you can make the whole thing the day before.
But the real star? That honey-lime vinaigrette with a little cumin and paprika. It hits every note I look for in a dip: salty, tangy, a little spicy, and just a touch of sweet from the honey.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Black-eyed peas: There’s no swapping these out, since they’re the heart of Texas Caviar. Canned and homemade both work.
- Black beans: Pinto beans work too if that’s what’s in your pantry.
- Corn: Canned or frozen both work (just thaw the frozen kind first). For fresh corn, boil the ears and cut the kernels off the cob.
- Bell pepper: Red or green both work. Red is a little sweeter and gives you more color next to the green jalapeño and cilantro.
- Red onion: White onion can be subbed in, it just won’t have the same pop of color. Green onions or a sweet onion are milder options.
- Jalapeños: Remove the seeds so it’s not too spicy. Want more heat? Swap in a serrano.
- Apple cider vinegar: This is my pick for flavor, but white wine vinegar or even distilled white vinegar will work.
- Honey: Agave works if you want to keep it vegan, or use a little regular sugar.
- Spices: Cumin, paprika, and garlic powder. Short on jars? A spoonful of Homemade Taco Seasoning Mix works instead.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Rinse the beans.
Drain the black-eyed peas and black beans in a colander and rinse them until the water runs clear. Give the colander a good shake at the end, since extra water will thin out the dressing.
Mix it all together.
Stir the beans, corn, and chopped veggies together in a big bowl.
Pro Tip: Dice the bell pepper, onion, and jalapeño small so every scoop gets a little of everything (and nobody ends up with a mouthful of raw onion!).
Shake up the vinaigrette.
Add the vinaigrette ingredients to a mason jar, screw on the lid, and shake it really good until it’s cloudy and blended. No jar? A bowl and a whisk work just as well.
My all-time FAVE spice jars!
I got these cute spice jars to organize all of my spices and dried herbs and now it’s SO easy to find exactly what I need!
Plus, they come with blank labels so you can add your own personalized ones for your homemade seasoning mixes.
Toss and chill.
Pour the vinaigrette over the bean mixture and toss until everything is coated. Chill it for at least 30 minutes (or up to overnight) so the beans soak up all that flavor.
Pro Tip: Give it a taste after it chills. The beans soak up salt as they sit, so it may need another pinch before it hits the table.
Add the cilantro and serve.
Stir in the cilantro right before serving so it stays bright and fresh. Serve it with tortilla chips as a dip, or scoop it next to dinner as a side.
Making Texas Caviar ahead
You can make the whole bowl up to 24 hours ahead, just hold off on the cilantro until right before serving. Or shake up the vinaigrette up to 3 days ahead and keep it in the fridge until you’re ready to toss everything together.
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Texas Caviar Dip Recipe
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Equipment
- Large Mixing Bowl
Ingredients
- 2 cans black eyed peas about 3 cups
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (15.25-ounce) can corn drained
- 1 bell pepper red or green, finely diced
- ¼ cup red onion finely diced
- 2-4 jalapeños seeded and finely diced
- ¼ cup cilantro finely chopped
Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons honey
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Rinse and thoroughly drain the black eyed peas and black beans if using canned.1 (15.5-ounce) can black beans, 2 cans black eyed peas
- In a large bowl mix together the black eyed peas, black beans, corn, bell pepper, red onion, and jalapeños.2 cans black eyed peas, 1 (15.25-ounce) can corn, 1 bell pepper, ¼ cup red onion, 2-4 jalapeños, 1 (15.5-ounce) can black beans
- Add the vinaigrette ingredients to a mason jar, put the lid on, and shake well until blended. Or whisk everything together in a bowl.¼ cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons lime juice, 2 tablespoons honey, ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ¾ teaspoon salt, ¼ teaspoon black pepper
- Pour the vinaigrette over the bean salad and toss until well coated. Refrigerate for at least 30 minutes or up to overnight.
- Just before serving, add chopped cilantro and toss to combine.¼ cup cilantro
- Serve as a side salad or as a dip with tortilla chips. Enjoy!
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Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Texas Caviar
Tortilla chips are a must, and my Baked Tortilla Chips take just three ingredients if you want to make your own. For a full dip spread, set it out next to Crockpot Buffalo Chicken Dip and Roasted Tomato Salsa (and you’ve basically got a party).
Ringing in the New Year? Serve it as a side with Southern Collard Greens with Bacon and a skillet of Honey Jalapeño Cornbread for all the good luck foods in one meal.
For more cold apps, Chipotle Corn Salsa and a 5-Minute Smoked Salmon Dip round out the table.
More party dip and appetizer recipes
One dip is never enough when we’re having people over, so here are a few more favorites for the table.
It was really good. I did add garlic salt as it needed some more flavor..
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment!