Texas Caviar, with its black-eyed peas, tomatoes, peppers, onions, and cilantro, is my ultimate dip for summer parties. It’s easy to make, easy to transport, and practically glows with bright flavor!
Texas Caviar may just be the perfect party recipe. What makes Texas Caviar so fantastic? Well, for starters, it’s a breeze to whip up, and there’s no need to heat up your kitchen. Plus, it’s packed with protein and light on fat, making it a guilt-free indulgence.
The best part? You can make it ahead of time, and it’ll stay fresh in your fridge for days.
This versatile dish is perfect for any occasion. You’ll want to keep this vintage southern recipe handy all summer for potlucks, cookouts, and pool parties and carry it with you into Fall for tailgate season!
It’s loaded with everyone’s favorite Southwestern flavors – spicy jalapeños, tangy lime, and aromatic cilantro. And hey, all the chopping and dicing is a great way to sharpen your knife skills!
Now, for a little history. According to Saveur, this delightful concoction was dreamed up by Helen Corbitt, a talented Texas cook, in 1940. At its heart, Texas Caviar is really just a simple black-eyed pea salad. And, of course, everybody and their cousin has a different recipe for it. I’m sharing mine here.
Recipe Snapshot
Cuisine: Southern/Southwestern
Cooking Method: None!
Total Time: 15 Minutes
Servings: 12
Primary Ingredient(s): Canned black eyed peas, tomatoes, onion, bell pepper, jalapenos, lime juice
Skill Level: Easy
What You’ll Like About This Recipe
- There’s no cooking required, so it’s great for hot weather.
- Needs to be made ahead so you’re not working during the party.
- It’s loaded with protein and fiber.
WHAT PEOPLE ARE SAYING …
“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.”
— Miss P
You’ll also find this recipe in my cookbook!
You can see this recipe on page 23 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Black-eyed peas — Convenient, canned black-eyed peas are the major ingredient in the recipe. I typically use Bush’s brand. Choose plain, unseasoned peas for this.
- Tomatoes — I like Roma tomatoes (plum tomatoes) in this dip. They’re easy to source and are reliably tasty year round.
- Onions — I use both white onions and green onions for layers of different flavor. You can use just one or the other if you like. You can also substitute red onion or yellow onion.
- Bell pepper and jalapeño pepper — The combination of peppers brings different levels of sweetness and heat. Adjust the jalapenos to suit your desired level of spice. Other colors of bell peppers, such as red, yellow, and orange, make a beautiful contrast of colors.
- Cilantro — I know that you may not like cilantro. It’s an acquired taste. If you don’t want cilantro, try using shredded fresh basil in its place.
- Lime juice — Some old recipes for this dip call for Italian dressing or a vinaigrette. I prefer the bright, fresh flavor of lime. If you find yourself without any lime juice, you can use lemon juice or red wine vinegar instead.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Equipment I Use
- A large mixing bowl for combining all ingredients.
- A sharp knife is essential for prepping the vegetables.
- A wooden (or plastic) cutting board.
- A citrus juicer makes quick work of juicing the limes.
How I Make Texas Caviar
- Place all ingredients (except chips) in a large mixing bowl.
- Toss until thoroughly combined.
- Cover and refrigerator for several hours to allow the flavors to blend.
- Serve with tortilla chips or corn chips.
My Troubleshooting Tips
- If the dip seems too tart, add a pinch of sugar to mellow the flavor.
- If you prefer less heat, remove the seeds and ribs from the jalapeños or omit them altogether. On the other hand, if you want to really amp up the spice, use one or two serrano peppers.
Possible Recipe Variations
- Add diced avocado for some creamy texture. Be aware that avocados can discolor quickly. Keep the dip tightly covered before serving.
- Try substituting the black-eyed peas with black beans, pinto beans, or chickpeas.
- Include canned, drained corn kernels for extra crunch.
- Add a small an of well-drained Rotel for extra spiciness!
Serving Suggestions
- Serve as a black eyed pea dip with tortilla chips for any casual party.
- Use it as a side dish with grilled chicken and a green salad for a light dinner.
- Spooned over mixed greens as a protein-rich salad topper.
- Cut a baguette into thin slices, lightly toast them, and spoon on some of the caviar to make black eyed pea bruschetta.
How I Store Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious! This recipe is not suitable for freezing.
Questions About Texas Caviar
Yes, but you’ll need to cook and cool them first. Soak the peas overnight, then simmer until tender before draining, cooling, and using them in the recipe.
“Spicy” is really subjective and everyone has a different idea of what is or is not spicy. In my opinion, the heat level of this recipe, as written, is mild, but you can adjust it however you like by adding more or less jalapeno, omitting the jalapeno completely, or amping it up with a hotter pepper such as serrano.
Oh sure! It’s really best when made at least a few hours ahead and can be stored in the fridge for several days.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Texas Caviar
Ingredients
- 29 ounces canned black-eyed peas rinsed and well drained
- 3 plum tomatoes diced
- 1 medium white onion finely diced
- 3 green onions finely chopped
- ¼ cup green bell pepper finely diced
- 2 jalapenos finely diced
- ¼ cup finely chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- juice of 2 limes
- 2 tablespoons olive oil
- Tortilla or corn chips (for serving)
Instructions
- Place all ingredients (except chips) in a large bowl.
- Toss until thoroughly combined.
- Cover and refrigerate for several hours to allow the flavors to blend.
- Serve with tortilla or corn chips.
Notes
- If you want to use dried black-eyed peas instead of canned, you’ll need to cook and cool them first. Soak the peas overnight, then simmer until tender before draining, cooling, and using them in the recipe.
- As to whether this recipe is spicy, in my opinion, the heat level of this recipe, as written, is mild, but you can adjust it however you like by adding more or less jalapeno, omitting the jalapeno completely, or amping it up with a hotter pepper such as serrano.
- Keep tightly covered in the refrigerator for up to 3 days. Do not freeze.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on May 8, 2012. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Another winner with my chicken dinner!
Thank you, again, Lana
If you have leftover blackeyed peas cooked with a ham hock, it adds an additional layer of flavor to the dish.
Absolutely delicious, I used dry black eyed peas.
Very economical if you have the time!
I’ve made this several times this summer and everyone loved it! The lime juice in this recipe tastes so much better than the bottled Italian dressing.
Thanks Linda! I like the lime juice, too :-) Very fresh tasting.
I can eat a ton of this, love it!
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!
This looks absolutely yum-my!
Texas Caviar is Great thanks for the recipe.
Growing up in Texas, I have had many a bite of Texas caviar. It is always a favorite at parties…yours looks terrific.
I, too, love Texas caviar – and it’s what I make for New Years to carry on the blackeyed peas tradition of good luck!
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 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 love Texas Caviar and your recipe looks great!
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 :-)