Texas Caviar RecipeSerene Herrera | House of Yumm
Texas Caviar is fantastic! An easy flavorful appetizer or snack made with black eyed peas and marinated in a fresh herb dressing.
Texas caviar has been around since the 1940’s. Chef Helen Corbitt tossed it together in Austin, Texas.
Rumor has it she was given the task of creating a fancy dish using local ingredients. Which is also how this dish got its name!
Since it’s as fancy as real caviar. Maybe. That part might be debatable, but the dish is definitely delicious.
Which is why it has been so popular and remained a staple in most Texas spreads and cookouts.
Classically the dish was made with black eyed peas, red onion, diced serrano peppers, and red bell pepper. It's tossed in a dressing made of olive oil and vinegar and allowed to marinate overnight.
It's been updated and changed over time. I've seen people add corn, tomatoes, avocado, and even a can of spicy Ro-Tel for a little kick.
This recipe is so great for that reason, you can stick to the classic recipe, or make it your own unique creation.
I made a few changes myself. Using diced green chiles instead of diced serranos. Mostly because I feel the chiles are a bit easier to eat.
And I added to the dressing. Adding some fresh herbs and lemon juice to brighten it up. And a touch of honey for sweetness.
As this sits overnight the fresh bell peppers and red onions soak in the dressing and they soften. The flavors marry together amazingly well, making the collective ingredients much more enjoyable.
This dish is perfect for picnics, office spreads, (potluck) game day, or if you’re like my hubs, a good night of UFC. Pair it with your favorite tortilla chips, or for those carb conscious friends of yours, cucumber!
As an appetizer or snack, this Texas Caviar is a sure crowd pleaser, set it on the table and watch it disappear.
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Texas Caviar Recipe
- 2 15.5 ounce cans Black Eyed Peas, drained and rinsed
- 1 Red Bell Pepper, diced
- 1/4 cup Red Onion, diced
- 2 cloves Garlic
- 1/4 cup Diced Green Chiles
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup White Wine Vinegar
- 1 teaspoon Salt
- 2 cloves Garlic
- 1/4 cup Fresh Parsley
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
- 2 tablespoons Honey
- 2 tablespoons Water
- In a medium size mixing bowl add the black-eyed peas, bell pepper, red onion, garlic, and diced chiles. Stir to combine.
- In a food processor add the olive oil, vinegar, salt, garlic cloves, parsley, lemon juice, basil, oregano, honey, and water. Process until combined and herbs and garlic are incorporated throughout.
- Pour the dressing over the black-eyed peas. Add enough to coat the bean mixture. It's possible you may have a little dressing leftover.
- Cover and store in the refrigerator. Allow to marinate overnight and serve the next day.
- Serve with tortilla chips.
- Serene Herrera
- Cooking Method:
- No Cook
- Tex Mex
- Tex Mex, Appetizers, Snacks, Dips, Family Meals and Snacks, Party Food, Vegetarian, No Cook, Easy, Dressings
- Related Recipes:
- Tex Mex Recipes, Appetizer Recipes, Snack Recipes, Dip Recipes, Family Meals and Snack Recipes, Party Food Recipes, Vegetarian Recipes, No Cook Recipes, Easy Recipes, Dressing Recipes
- Recipe Yields:
- 6 servings
- Prep Time:
- Total Time:
- Related Post:
Author: Serene Herrera
Recipe Yields: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Amount Per Serving