Texas Caviar

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Black-eyed peas, peppers, onions, and tomatoes get a zesty Italian dressing in this bean salad perfect as an appetizer or potluck side.

Tricia Manzanero Stuedeman

Published on May 8, 2024

Tested by

Melissa Gray

Texas Caviar — Photo:
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Servings:

Yield:

6 cups

Texas caviar, also known as Cowboy Caviar, is a delicious mix of black-eyed peas, tomatoes and crunchy bell peppers, jalapeno, and onion with a bright and tangy dressing thanks to a combo of fresh lemon juice, red wine vinegar, Dijon, and Italian seasoning. Because there are a lot of flavors in this dip, it’s rounded out with a bit of honey and cilantro for balance and a fresh finish. Serve it with tortilla chips or as a side to grilled chicken or grilled seafood.

Frequently Asked Questions

What is Texas Caviar made with?

This is a topic of debate! Some argue the ingredients we used are the classic (and only) viable options — black-eyed peas, Roma tomatoes, jalapeno, white onion, bell pepper, garlic and cilantro along with an Italian dressing. The variations on this recipecan be endless, with some recipes featuring black beans, avocado, corn, green onions, and other ingredients. Whether that is still considered Texas caviar probably depends on who you ask.
Why is it called Texas Caviar?

Texas Caviar was invented by Helen Corbitt, the culinary director at the Dallas Neiman Marcus store in the 1940s. There isn’t a consensus on why it was called “caviar” but some say it’s because the black-eyed peas somewhat resemble fish eggs.

Notes from the Food & Wine Test Kitchen

If you like more heat, don’t seed your jalapeno. When seeding the tomatoes, quarter them first before removing the seeds.

Make ahead

Texas caviar can be made up to a day in advance and refrigerated in an airtight container; it’s perfect for potlucks.

Cook Mode (Keep screen awake)

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
4 teaspoons honey
1 tablespoon dried Italian seasoning
1 tablespoon grated garlic
2 1/2 teaspoons kosher salt (preferably Diamond Crystal), plus more to taste
1 teaspoon black pepper
3 (15.5-ounce) cans black-eyed peas, drained and rinsed (about 4 cups)
1 medium-size orange or yellow bell pepper, stemmed, seeded, and chopped
1 cup chopped white onion
1 cup plum tomatoes
2 medium-size jalapeño chiles, stemmed, seeded, and finely chopped
1/3 cup finely chopped fresh cilantro leaves and tender stems, plus more roughly chopped leaves for garnish
Tortilla chips, for serving

Directions

Whisk together oil, vinegar, lemon juice, mustard, honey, Italian seasoning, garlic, salt, and black pepper in a large bowl until well combined.
Add peas, bell pepper, onion, tomatoes, jalapeño chiles, and cilantro; stir until well combined. Cover and refrigerate 1 hour before serving. Season to taste with additional salt, if desired. Garnish with additional cilantro, and serve with tortilla chips. Refrigerate leftovers in an airtight container up to 2 days.