Texas Caviar Recipe
With as many variations as salsa, Texas Caviar is a classic dip in the Lone Star State. To some, it’s not complete without a good dousing of bottled Italian dressing, but we forgo that and let the pickled jalapeños, roasted corn, and fresh dressing do the talking. Leftovers can be used to jazz up scrambled eggs or broiled fish.
Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container.
This recipe was featured as part of our story on summer dips.
For the dressing:
- 1/4 cup red wine vinegar
- 1 medium garlic clove, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
For the dip:
- 2 medium cobs white corn (about 1 pound), shucked
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 2 Pickled Jalapeños, stems removed and finely chopped
- 1 medium Roma tomato, seeded and cut into small dice
- 3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice
- 1/2 cup small dice white onion
To serve:
- 2 tablespoons finely chopped fresh cilantro
- Tortilla chips
- Combine vinegar, garlic, salt, cumin, and pepper in a large nonreactive bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside.
For the dip:
- Heat the oven to 450°F and arrange a rack in the middle. Place corn cobs on the oven rack and roast until knife tender and golden brown in spots, about 25 minutes. Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs.
- Add black-eyed peas, jalapeños, tomato, bell pepper, onion, and corn kernels to the bowl with the dressing and stir until well coated. Cover and refrigerate for at least 4 hours or overnight.
To serve:
- Stir in cilantro and serve with tortilla chips.
I am from Alabama, and we make this too. We do not add the dressing, and it is sooo good. But think that I will add the dressing for my BBQ this weekend for friends here in Toronto, Canada. Thank's.
I've had a can of black eyed peas and a jar of pickled jalapenos gathering dust in the pantry. This was a great way to use them both. A nice change from the normal salsas I've been eating.
My version is based on lots of canned or frozen black-eyed peas, red onion, red bell pepper, and a red wine vinegar dressing with black pepper, fresh garlic and Luzianne Cajun Seasoning. It's always gobbled up and is sooo versatile. With tortilla chips, it's a dip; spooned onto a plate of grilled or barbecued meat, it's a cold side; on lettuce with cold chicken or even canned tuna, it's a substantial salad. I make it two or three times every summer!
I've been making this dip for several years and it ALWAYS gets a great reception. It's delicious, looks so colorful and is very easy to make. I usually have everything on hand to make, so I can whip it up at a moments notice. I actually use red onion, instead of white, and serve with Scoops tortilla chips. they're perfect for this perfect recipe!
Wow, that looks marvelous! I especially like seeing the black-eyed peas in there. I’ve got some soaking in the fridge right now and although I have an Indian dish in mind I’ll absolutely reserve two cups for Texas Caviar. This dish really says "summer" to me and with warmer weather on the horizon I’m really looking forward to enjoying more of the many wonderful dips, salsas and salads made with peas and beans. By the way, I’m a fan of homemade as opposed to canned beans. They’re easy enough to make, more economical and sooo much better tasting. Thanks very much for the recipe and portent of things to come. Stay cool, y’all!