Texas Caviar {Recipe from The Lone Star State}

My favorite beans are dried beans, because they're really cheap, packed with fiber and perfect for so many recipes. On the other hand I also love the convenience of using canned beans for a few recipes as well. 

Instead of choosing which are my favorite I've come to realize that for some recipes it's best to use dried beans, and for others its best to use canned. Canned beans are not expensive, so really both dried and canned beans are both a frugal option. Today I want to share a recipes for Texas Caviar!  

Texas caviar is a popular salad or dip here in the Lone Star State. Not only does it taste good, but it's really quick and easy recipe. All you have to do it pop open a couple cans of ingredients and you have easy appetizer or salad in no time.

The first time I had Texas Caviar was at a friends house about 10 years ago, and I was instantly hooked. I tweaked the recipe just a bit and added a corn!  I think the corn not only gives this salad a great flavor, but a beautiful pop of yellow color.  

This recipe is perfect served with tortilla chips, pita triangles or by itself as a salad or side. If black eye peas are not your favorite just use black beans instead, because it is just as good.

I used Bush's Beans for this recipe because they're my favorite canned bean. Bush's has so many beans to choose from, so if you find a good brand stick with it. I have been wanting to post this recipe for quite sometime. 

Recently Bush's Beans invited me and a few other bloggers to Napa Valley, California for a chili tasting at the Culinary Institute of America, so I thought sharing one of my favorite bean recipes would be fitting. Lets get started on this easy recipe.

These are the ingredients you will need: two cans canned black black beans or black eyed peas, one can of corn, celery, red and green bell pepper, purple onion, pickled jalapenos, cilantro and Italian dressing. Drain and rinse the black eyed peas or black beans in a strainer. Drain the corn and chop up all the vegetables.

Toss everything into a large bowl.and gently mix you can also add a bit of salt and pepper to taste. Then finally add the Italian dressing and mix together. Chill overnight so the flavors will marry together. Serve with tortilla or pita triangles. You can also serve this by itself as a salad.

My favorite way to store this caviar is in a Quart Size Mason Jar in the refrigerator. It makes the perfect jar for gift giving or if you just want to take it to a grill out. I think the mason jar gives it a nice southern touch.

Texas Caviar

2 - cans (15 oz) Bush's black eye peas or black beans, drained & rinsed
1 - 15 oz can regular yellow corn, drained
1/2 - 3/4 cup diced celery
1/4 - cup diced green bell pepper
1/4 - cup diced red bell pepper
1/4 - cup diced purple onion
1/8 - 1/4 cup chopped cilantro
5 - 6  pickled jalapeno slices, chopped
1 - 8 oz bottle Italian dressing
salt & pepper to taste

Mix all the ingredients together adding the dressing last. Chill overnight.

I usually cannot wait that long and end up digging it right away. *Serve with tortilla chips, pita chips or as a salad.

I have included a recipe for homemade pita chips if you want to use those. So much cheaper to make them homemade versus buying.

recipe source: Nancy Mashburn

Homemade Pita Chips

1 - 12 oz Package Pita Bread, Split
6 - tablespoons Butter, melted
1 1/2 - teaspoons House Seasoning or sea salt

reheat oven to 400. Lightly grease two baking sheets. Cut Pita rounds in half crosswise. Cut each half into 3 triangles. 

Place pita triangles on prepared baking sheet. Brush each with melted butter sprinkle evenly with house seasoning. Bake for 8 minutes until golden brown. 

Cool Completely. Click here for a link for step by step directions on how to make homemade pita chips. Scroll down it is at the end of my strawberry salsa tutorial.

Disclosure: This post is a sponsored post on behalf of  Bush’s Beans. All opinions stated above are 100% entirely my own. 


I have a "things to make when my husband isn't home" list and this is definitely going on it! He'd never touch black eyed peas but I know I'd love it. Looks delicious!
Tina Butler said…
Ya know amanda my husband said he didnt think he would eat this either. But after i made it he was dipping the chips in it and eating away. I was so surprised. I had some on the side tonight with our dinner. I am so addicted to this stuff. LOL I usually have to make it for just me or when my MIL is here because we both luv it.
Unknown said…
I love it with Fritos :)
Heidi said…
I LOVE this stuff! It's great on tortilla chips. My friend made it for a Christmas party several years ago and I've loved it since. Your recipe is almost exactly like mine (my friend wouldn't share hers so I found one on Taste of Home). YUM :)
mommyoffaith19 said…
I make something similar to this but it uses black beans.

Tina Butler said…
Mommyoffaith I think black beans would be a nice additon.
DailyChef said…
This looks so good--and easy to make too! I always welcome new dips for my chip cravings. Thanks!
Tara Broman said…
This is my kind of dip! Can't wait to try it.

Congrats on being invited on the trip. So fun!
The Texas Caviar is yummy stuff and so easy there's no excuse to not always have a jar in the fridge.

Can't wait to meet you in real life!
Aggie said…
This is the most addicting stuff!! I have made a version of it once and I could not get enough of it! Can't wait to meet you in a couple of days!
I sure agree with you on Bush's beans - they are the best! Congrats on your trip - you've had a lot of excitement lately haven't you? That is so awesome. Yay!!

I try to keep both kinds of beans on hand but always a mixture of canned - they are just so versatile.
Nadia said…
Hi, first I love ur blog...
we love the black eye pea salad but we do it the mediteranean way, evoo,lemon, salt, tuna , tomatoes and onions....love it
This does look yummy! I think my kids would like it too, and I agree that Bush's beans are great! Have a great trip.
Kirstin said…
I have made this several times and it is a huge hit!! Love it
Tiffanee said…
Looks yummy!! Congrats on the trip. Sounds like lots of fun!!
Wow. I just found your site today. I must say, everything looks so delicious, I want to make ALL of the recipes. Usually I just find a couple that look good. Where to start??? Yummy! I am now REALLY hungry.
Kash M said…
This one I have made with almost the same ingredients. Although kids don't like it much but I simply love it.
Sarah said…
This looks great! You have a jar of pickled jalapenos in the pic of ingredients. Did you pickle your own? If so how please?

Thank you
The Masked Momma said…
We make something similar, we add black beans instead and some diced mango, then drizzle garlic essence oil on it. Its great on burgers too!
Its an HEB recipe fellow Texan ;)
Can't wait to try yours.
PeggyS said…
The Texas Caviar was delicious! My family said this recipe was definitely a "keeper". Thanks!
Anonymous said…
I make this as well but add cucumbers, black olives and white and yellow corn. It is delicious!
Kelli @ midland tx said…
Love this and your website I have become a stalker of sorts...I know whatever I pic my family always loves it...you have made my life so much easier...thanks for all you do and I can wait to try all your new stuff
Anonymous said…
This is great stuff. Made some today. It's especially nice that it's vegetarian. We tried it in stir fry and it was sooo good. Great on a bed of lettuce with shredded cheese too
#20 Wish we had HEB in Az....love their kale orange salad and that bread!! The one with sugar on top and pistachios...Like cake only better. Only store I ever saw that had things for sale that taste homemade. Miss it a lot.
Betsy said…
I put mine in mason jars, how long will it keep?

Tina Butler said…
I'm not sure what you mean. Did you pressure can the recipe in mason jars and want to know what the shelf life is or did you just add them to mason jars and place them in the refrigerator or freezer? If you canned them they would need to be pressure canned because of the beans and corn.
Anonymous said…
Its just to store it in as opposed to a bowl.