• Lauren Humphreys

Texas Caviar

I am switching gears from baking sweets and instead sharing an appetizer in this post! If you have never had Texas Caviar, you are in for a real treat! It’s similar to a salsa but so much more interesting. It is vibrant in color and bold in flavor, with a beautiful contrast of sweet and spicy! Whether you have an upcoming tailgate or informal gathering of friends, you want this on your appetizer table! Once you start dipping, you will find it difficult to stop! Plus, this is a much healthier alternative to many cheese based dips and spreads all thanks to the beans and veggies. For the ultimate bite and easier dipping, I recommend using scoop-shaped tortilla chips. However, any tortilla chip will do!

This recipe makes me think of my sister Kelsie because she is always responsible for making Texas Caviar at our family gatherings. Even though it makes a LARGE batch, it is almost always one of the first things to go! Kelsie is my second oldest sister, and she is another talented baker in my family. Her and her husband Josh are expecting a baby girl in December! I love the holidays and our Christmas will be even more exciting with a new baby to cuddle and love! Kelsie will be the most amazing mommy! 

Ok, back to Texas Caviar…the recipe below is the “standard” version. If you want to make yours spicier, feel free to add extra jalapeño (or less jalapeño if you want a mild version). Though it’s not noted in the recipe below, canned jalapeños drained and diced will work too if you do not have fresh!

Texas Caviar

From my sister, Kelsie Jergens  

Combine the following ingredients in a large mixing bowl:

1 15.5-oz can black-eyed peas (drained and rinsed)

1 15-oz can black beans (drained and rinsed)

2 11-oz cans white shoepeg corn (drained)

¾ cup diced red bell pepper

¾ cup diced celery

½ cup chopped green onion

1 seeded and diced fresh jalapeño (more or less to taste)

Whisk the following ingredients together until the sugar is dissolved:

½ cup sugar

½ cup white vinegar

½ cup vegetable oil

¼ tsp salt (optional)

Once combined, pour the vinaigrette over the other ingredients and toss to combine. Cover and refrigerate for at least 3 hours or overnight before serving.  Serve with tortilla chips.

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