For Classic Texas Caviar, canned beans work just fine; there is no need to soak and cook them. But instead of using bottled dressing, spend a little more time measuring your own vinegar, oil, and seasonings.
| Servings: | 40 |
| Yield: | 5 cups |
Ingredients
- 2 (15.8 ounce) cans black-eyed peas, drained
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 2 fresh medium jalapenos, stemmed, seeded and minced
- 1 small onion, cut into small dice
- ½ yellow bell pepper, stemmed, seeded and cut into small dice
- ¼ cup chopped fresh cilantro
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil (not extra virgin)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 ½ teaspoons ground cumin
Instructions
- Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Reviews
This is the one I always make. I like that there’s no sugar (the spicy/sweet versions are weird). I sub a can of black beans for one can of black-eyed peas.
The first time I made this, I wasn’t sure if people would like it. Now I make a double batch. It goes soooo fast!
I made this for a work event. Everyone loved it.
I’ve used this recipe a thousand times. Always a hit. Well, except for the time that I thought oregano would somehow be a good cilantro substitute. Bad idea.
I love this recipe and others comment about it when I make it. I usually use one can black and one can pinto or black eyed peas beans.
This is a good recipe! I’ve made it as is and also with some additions such as corn avocado, pinto beans. I have decreased the oil to 2 tablespoons. I’ve added with shredded pork loin over tortilla chips and served as a nacho platter. I make some form of this once a week!
Only change was cooked my own beans – we stopped using canned a while ago. DELICIOUS! Would be good for potluck etc.
I now live in West Africa and brought this to a potluck where I was the only American among people from all over, and we were supposed to bring a dish from our country. It was a hit and was the first dish all gone. Used the local hot pepper and cooked the buckeyed peas in a a pressure cooker because I couldn’t find any canned. Found tortilla chips in a French supermarket in a small bag for an outrageous price. All worth it. Yum!
Good but not as good as the version I always heard about and made which includes shoepeg corn and black beans.
This was a hit!!! When you have a dinner party and have such a mix of eaters…..Vegan, Vegetarian, Keto, Gluten Free. Yikes…. what’s a host to do…. Serve this Texas Caviar that’s what you do. It was tasty and I will definitely make this dish again. allrecipes always comes to my rescue! Thank you!
Very good! I’ve made it tonight so that the flavors can meld before serving it the first thing after midnight=New Year 2019! There will be good luck waiting for all who savor this Texas Caviar! Ironically, this is very similar to a recipe I make called Black Bean Salad. The main difference being black eyes peas instead. I would make this again, primarily on New Year’s Eve. I plan to serve it to my guests with blue corn tortilla chips.
Yum, Yum, Yum. Quick and easy and so darned good. I followed the recipe but did reduce the oil (used 3T canola) and red wine vinegar (4T). Oops, and since I didn’t have any jalapenoes, I used a can of Rotel with green chilies.
So delicious. We eat it with chips or as a side dish. Yummy!
Fast, easy & delicious! Family Favorite!
Excellent idea, but I used lime juice instead of vinegar and did not use oil or cumin. Opted for black beans, black-eyed peas, Ro-tel, onion, jalapeño and fresh garlic. Easy to adapt recipe to what is available and personal taste. Best way to eat black-eyed peas on January 1st!
took to a party and there was none left at the end of the evening
This is a fave everywhere I take it!!! It’s one of the most requested recipes when I leave any gathering and have brought this. Only thing I add is a can of shoepeg or white sweet corn. I serve with Scoops (one bag of corn and one bag of multi-grain chips)
Family loved this! Made mine with only black beans. It was super good.
Made this recipe without changing a thing and it was the hit of our Memorial Day barbeque! Definitely make it a few hours ahead of serving time so that the flavors develop. Even the guests who had never had black eyed peas loved it!
My family isn’t crazy about black beans so we use pinto, leave out the bell pepper and add a can of corn to stretch it and it’s a winner for us.
Delicious! Exactly what I was looking for to duplicate a dish by the same name that I had eaten before. I did use 1 can black beans, 1 can black eyed peas, 1 can corn, and 1 can Rotel, all drained. Then I added about 3/4 c. of fresh cherry tomatoes, quartered. I thought the dressing was a little vinegary, so added a touch of sugar to cut. Overall, I was very pleased!