Texas Caviar

Family and friends time is upon us. The mass parade of potlucks and side dishes abound. I always have a few favorites that I fall back on, but every once in a while I find a new one that sounds too good to ignore. Texas Caviar is one of those side dishes. Don’t blame me, I didn’t name it, I just made it. Your friends will be amazed at the new tastes exploding on their tongues. You will be asked back next year. Of course you could be a bean lover and have had exposure to this dish prior, or be from somewhere in the south and this is a family tradition. But I just discovered this last summer, a bit behind the times. It has a nice tang that lends very well with salted tortilla chips.

Texas Caviar

Bowl of Texas Caviar as described in the recipe
Dressing: Boil together and set aside and cool

  • ¾ C. Cider Vinegar
  • ½ C. Sugar
  • ½ C. Oil
  • 1 tsp. Salt
  • ½ tsp. Pepper

Drain and Rinse:

  • 2 cans Shoepeg Corn
  • 1 can Black Eyed Peas
  • ½ to 1 can Pinto Beans or Black Beans


  • ½ can Diced Jalapeños
  • 1 sm. jar Diced Pimentos
  • 1 sm. Red Onion, diced
  • 1 C. Celery, chopped (optional)
  • 1 C. Red, Yellow & Green Peppers (combined), chopped


Pour dressing over all the ingredients and refrigerate at least 2 hours or over night. Serve with your favorite corn chips or use as dressing with your favorite lettuce greens.

By Trulybst

Pursuing life to its fullest. A woman, a mom, wife, and struggling teacher who knows the importance of treating myself right.

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