How to Make Texas Caviar (Cowboy Caviar)

Ingredients

• 3 pieces Roma Tomatoes (diced very small)
• 2 pieces Avocado (ripe, diced very small)
• 15 ounces Black Beans (canned, rinsed and drained)
• 15 ounces Black-Eyed Peas (canned, rinsed and drained)
• 1.5 cups Frozen Sweet Corn (thawed before mixing if serving immediately)
• 1 piece Bell Pepper (mix of red and green, diced very small)
• 0.33 cup Red Onion (finely diced)
• 1 piece Jalapeño Pepper (seeds removed, finely diced)
• 0.33 cup Cilantro (finely chopped, packed)
• 0.33 cup Olive Oil (extra‑virgin recommended)
• 2 tablespoons Red Wine Vinegar
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 teaspoon Granulated Sugar
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 teaspoon Garlic Powder

Instructions

1. Dice all vegetables

   Dice the three roma tomatoes, two avocados, bell pepper, red onion, jalapeño (seeds removed), and cilantro as small as possible for a uniform "caviar" texture.

   Time: PT10M

2. Prepare beans and corn

   Rinse and drain the canned black beans and black‑eyed peas. If using frozen corn, add it directly; it will thaw quickly, or pre‑thaw for immediate serving.

   Time: PT2M

3. Combine vegetables and beans

   Add the diced vegetables, beans, and corn to the large mixing bowl and stir gently to distribute evenly.

   Time: PT2M

4. Make the dressing

   In a small bowl, whisk together olive oil, red wine vinegar, fresh lime juice, sugar, salt, pepper, and garlic powder until fully emulsified.

   Time: PT5M

5. Dress the caviar

   Pour the dressing over the vegetable‑bean mixture and toss gently until everything is evenly coated.

   Time: PT2M

6. Serve or chill

   Serve immediately with corn chips, or cover and refrigerate for at least 30 minutes to let flavors meld.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

18 g

Fat

7 g

Fiber

5 g