Texas Caviar just may be the perfect summer recipe. Making it won’t heat up your kitchen since there’s no cooking required, it’s low in fat and high in protein, and keeps well in the fridge for several days. You can make just enough for family, or easily multiply the recipe for a crowd. And it has loads of everyone’s favorite southwestern flavors – jalapeno, lime, and cilantro! Plus all the chopping and dicing is great knife skills practice.
You’ll want to keep this recipe handy all summer for your cookouts and pool parties.
According to Saveur, Texas Caviar was invented by Helen Corbitt in 1940. It’s really just a black-eyed pea salad and everybody and their cousin has a different recipe for it. I’m sharing mine today.
Like most simple salad recipes, the directions are brief. Toss all the ingredients together in a bowl. Cover and refrigerate to give the flavors time to develop. Great to make the day before your party and pull out when your guests arrive.
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Texas Caviar
Ingredients
Instructions
Notes
- Texas Caviar from Mommy’s Kitchen
- Texas Caviar from the Cowgirl Hall of Famous Restaurant on Epicurious
- Kara Cooks’ Texas Caviar
What I was cooking…
- One year ago: Strawberry Lemon-Limeade
- Two years ago: Caramel Layer Cake
- Three years ago: Ravioli with Chunky Tomato Sauce
I love this stuff. Well I have loved it I should say but haven’t made it in years so thanks for the reminder!
Seems like I’m always reminding you of something from the past, Barb. I kinda like that :-)
I love Texas Caviar and your recipe looks great!
I was JUST introduced to this last summer and I LOVE it. And I was thinking of making it this weekend and then I saw this. Fate.
Well, you absolutely MUST make it this weekend for sure! Hope you enjoy it.
I often make this when I am expecting a group of folks. And, leftovers are wonderful on a bed of shredded lettuce as a salad the next day. Take care.
Miss P
Yep – you can also serve it on a slice of toasted baguette almost like bruschetta. Or as a dip with chips. Or, as you say, in a salad. Very versatile! I know some people use a bottled Italian dressing in this recipe, but I prefer the fresh lime juice and olive oil. Which do you do?
Don’t tell anybody, but I don’t use either. The fresh taste of the tomatoes, paired with the other veggies and a little salt, pepper and other seasoning, has enough kick to carry the dish. Again, don’t tell anybody.
Miss P
I, too, love Texas caviar – and it’s what I make for New Years to carry on the blackeyed peas tradition of good luck!
Growing up in Texas, I have had many a bite of Texas caviar. It is always a favorite at parties…yours looks terrific.
Texas Caviar is Great thanks for the recipe.
This looks absolutely yum-my!
I LOVE Texas caviar! Friends bring it to potlucks all the time here in Austin. I’ve never made it myself, though. Great recipe, Lana!
I can eat a ton of this, love it!