Texas Caviar

Texas caviar (aka "cowboy caviar") is the no-cook, ready-in-minutes dip that's right for every occasion. Hearty, and fresh, it's always a hit at potlucks and picnics, whether served up as an appetizer or side dish.

To make it, a combination of black-eyed peas, hominy, tomatoes, peppers, onions, and cilantro are tossed with a zesty Italian dressing. The big surprise here? Our twist on the classic calls for green tomatoes, which adds a bright, almost citrusy note to this bold dip.

The trick for the most eye-catching caviar is to cut all the ingredients to about the same size; the more evenly cut, the more scoopable.

Serve alongside tortilla chips for a hearty appetizer, pair with eggs for breakfast or a quesadilla for lunch, spoon over nachos or tacos. No matter how you serve it, this dip is sure to be enjoyed by all—even those who don't live in the Lone Star State.

Why Is It Called Texas Caviar?

Helen Corbitt, famed 1950s Neiman Marcus food director, first served "pickled black-eyed peas" on New Year's Eve at the Houston Country Club, possibly as a reference to Hoppin' John—a dish made with black-eyed peas and served on New Year's Day to bring good luck and a year of prosperity.

Marinated in a garlic-and-onion vinaigrette, they were a huge hit. Later, when she served them again at the Driskill Hotel in Austin, Texas, the dish was christened "Texas caviar," as a playful comparison to the expensive, fish roe delicacy.

Ingredients for Texas Caviar

To make Texas caviar, you'll need:

• Black-eyed peas: While canned black-eyed peas make for a quick mix in this recipe, you can also cook dried beans if you have them on hand, or substitute for pinto or navy beans.
• White hominy: Whole kernels of dried corn that have been nixtamalized—soaked in a lye or lime solution and then rinsed to remove the hull, leaving only the tender, plump inner kernels.
• Tomatoes: Fresh, in-season tomatoes are best, but any type will do, including cherry tomatoes, Roma tomatoes, or others.
• Green tomatoes: Tart and citrusy, the inclusion of these tomatoes is how we put our spin on the classic Texas caviar.
• Green bell pepper: Red or yellow bell peppers can be substituted to fit your preferences.
• Jalapeños: Control the spiciness of the caviar by removing the seeds of the jalapeños before chopping, or reducing the quantity to one.
• Onion: Adds a sharp, crisp flavor with every bite.
• Cilantro: Not a fan of cilantro? Swap for parsley instead.
• Garlic: Minced garlic has a sweet, gentle garlic flavor that pairs nicely with the onion, beans, and fresh vegetables.
• Italian dressing: Using store-bought Italian dressing makes this dish even easier to whip up, although you can also make your own.
• Tortilla chips: For serving.

How To Make Texas Caviar

To make this caviar, stir to combine peas, hominy, tomatoes, peppers, onion, cilantro, and garlic. Add dressing and toss to combine. Cover and chill 2 hours, then serve with tortilla chips or as desired.

How To Serve Texas Caviar

Serve simply with a side of tortilla chips for dipping, placed alongside the guacamole and potato salad at the next picnic. Or, try it as a side or topping for one of these dishes:

• Best Ever-Scrambled Eggs
• Texas Caviar Rice and Beans
• Blackened Fish Tacos
• Burrito Bowls
• Sheet Pan Nachos
• Grilled Shrimp Tacos
• Our Favorite Burger Recipes
• Beef Fajitas

Want to turn this Texas caviar into a quick weeknight meal? Toss in some rotisserie chicken, and you have a satisfying main course.

Storing Texas Caviar

Store caviar an airtight container in the refrigerator up to three days. The flavors will meld together as it sits.

Editorial contributions by Katie Rosenhouse.