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

Ingredient Substitutions

• Instead of Roma Tomatoes: Vine ripe tomatoes, cherry tomatoes
• Instead of Avocado: Ripe pear avocado, omit for dairy‑free version
• Instead of Black Beans: Cooked dried black beans
• Instead of Black-Eyed Peas: Cooked dried black-eyed peas
• Instead of Frozen Sweet Corn: Fresh corn kernels
• Instead of Bell Pepper: any sweet pepper, orange pepper
• Instead of Red Onion: white onion, shallots
• Instead of Jalapeño Pepper: serrano pepper (less heat), omit for mild version
• Instead of Cilantro: fresh parsley
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Red Wine Vinegar: apple cider vinegar, white wine vinegar
• Instead of Lime Juice: bottled lime juice
• Instead of Granulated Sugar: honey, agave syrup (adjust amount)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic (1/8 tsp)

Equipment Needed

• Large Mixing Bowl
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Small Bowl
• Spatula or Spoon
• Colander

Critical Steps — Do Not Skip

• Dice all ingredients as small as possible for proper texture.
• Remove jalapeño seeds to avoid excessive spiciness.
• Thaw frozen corn before mixing if serving immediately.
• Whisk dressing until fully emulsified.
• Gently toss dressing into the salad to keep avocado pieces intact.

Chef Tips from the Video

• Use perfectly ripe avocados for creamy texture without mushiness.
• Add a tiny drizzle of orange juice to the dressing for a subtle citrus note.
• Serve with sturdy tortilla chips or toasted pita wedges.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Stir before serving.

Freezer: Not recommended – avocado will discolor and texture changes.

Room temperature: Can sit out for up to 2 hours when served with chips.

Make-Ahead Tips

• Prepare the dressing up to 24 hours in advance and store in the refrigerator.
• If making the dip ahead, keep the dressing separate and combine just before serving for best texture.
• Avocado may brown over time; a splash of extra lime juice helps preserve color.

Frequently Asked Questions