Texas Caviar

Author: Recipes_kw
3 from 1 vote
Prep Time 2 hrs 30 mins
Total Time 2 hrs 30 mins
Course Dip
Cuisine American
Servings 9 Servings


  • Refrigerator


  • 1 tbsp olive oil extra virgin
  • 1 cup corn canned, drained, rinsed
  • 3 cups black-eyed peas canned, drained, rinsed
  • 1 cup black beans canned, drained, rinsed
  • 1 cup grape tomatoes halved
  • 1 1/2 cup bell pepper assorted colors, finely chopped
  • 1/2 cup red onion finely chopped
  • 1 jalapeno pepper seeded, minced
  • 4 tbsp green onion minced
  • 1/4 cup cilantro fresh, chopped
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice fresh squeezed, no sugar added or preservatives
  • 1 tsp salt
  • 1/2 tsp cumin ground
  • 1/2 tsp oregano dried
  • 2 cloves garlic minced
  • 1/4 cup olive oil extra virgin


  • Heat the one tablespoon of olive oil in a large skillet over high heat. Add corn; cook and stir about 3 minutes or until corn is beginning to brown in spots.
  • Place in a large bowl along with the beans, tomatoes, bell peppers, onion, jalapeno, green onions and cilantro.
  • Mix together the vinegar, lime juice, salt, cumin, oregano and garlic in a small bowl. Whisk in olive oil slowly until well blended. Pour over corn mix; stir to coat.
  • Refrigerate for at least 2 hours before serving. Enjoy!

My Notes

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