Texas caviar is a tried and true appetizer that is a hit at every party I've ever taken it too. Trust me, it's been a lot and the recipe is almost also requested. It is essentially a type of corn and bean salsa in a sweet and spicy vinegar and oil based dressing. It is packed with colorful and nutritious ingredients, including beans, corn, and veggies!

What is Texas Caviar?

I am switching gears from baking sweets and instead sharing an easy appetizer in this post! If you have never had Texas Caviar, you are in for a real treat! It’s similar to a corn salsa but so much more interesting. It is vibrant in color and bold in flavor, with a beautiful contrast of sweet and spicy! Whether you have an upcoming tailgate or informal gathering of friends, you want this on your appetizer table! Once you start dipping, you will find it difficult to stop! Plus, this is a much healthier alternative to many cheese based dips and spreads all thanks to the beans and veggies. For the ultimate bite and easier dipping, I recommend using scoop-shaped tortilla chips. However, any tortilla chip will do!

Recipe Credit

This recipe makes me think of my sister Kelsie because she is always responsible for making Texas Caviar at our family gatherings. Even though it makes a LARGE batch, it is almost always one of the first things to go! Kelsie is my second oldest sister, and she is another talented baker in my family. Her and her husband Josh are pictured below.

Ok, back to Texas Caviar…the recipe below is the “standard” version. If you want to make yours spicier, feel free to add extra jalapeño (or less jalapeño if you want a mild version). Feel free to use canned or fresh jalapeños.

Texas Caviar

Texas caviar is the ultimate healthy party food! This addictive appetizer is sweet, spicy, and oh-so-satisfying! Leftovers (if there are any) store really well and can be eaten as a side or on a salad. Special thanks to my sister Kelsie for the recipe.

5 from 2 votes

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Course Appetizer, Side Dish

Ingredients

Salad Ingredients

1 15.5- oz can black-eyed peas drained and rinsed
1 15- oz can black beans drained and rinsed
2 11- oz cans white shoepeg corn drained
¾ cup diced red bell pepper
¾ cup diced celery
½ cup chopped green onion
2 Tbsp diced canned jalapeños see note below

Dressing Ingredients

½ cup sugar
½ cup white vinegar
½ cup vegetable oil
¼ tsp salt

Instructions

For the salad ingredients

Combine all salad ingredients in a large bowl.

For the dressing

In a small mixing bowl, combine all dressing ingredients. Whisk until the sugar is completely dissolved.
Once combined, pour the vinaigrette over the other ingredients and toss to combine. Cover and refrigerate for at least 3 hours or overnight before serving.
Serve with scoop shaped tortilla chips.