Texas Caviar (Cowboy Caviar)

Texas Caviar, also known as Cowboy Caviar, is a vibrant, no‑cook, bean‑based dip packed with color, bold flavors, and Tex‑Mex flair. It’s perfect as a festive appetizer or a flavorful side—easy to toss together and endlessly crowd‑pleasing.

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Why You’ll Love This Recipe

• Quick and simple: No stove required—just whisk, mix, rinse, and serve.

• Bright & refreshing: The tangy red wine vinegar dressing and fresh veggies bring a lively twist.

• Crowd favorite: Hearty beans, zippy jalapeños, and crisp veggies—ideal with tortilla chips or paired with grilled meats.

• Make‑ahead magic: Chill it for 2 hours to let flavors meld, or serve immediately.

• Versatile: Adjust heat, beans, or herbs to suit your taste.

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ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dressing

• ⅓ cup red wine vinegar

• ⅓ cup olive oil (or avocado oil)

• 1 tablespoon honey (or white sugar or granular Swerve)

• ½ teaspoon garlic powder

• 2 teaspoons salt, more or less to taste

For the Texas Caviar

• 2 (15‑ounce) cans black beans, drained and rinsed

• 2 (15‑ounce) cans pinto beans, drained and rinsed

• 2 (15‑ounce) cans black‑eyed peas, drained and rinsed

• 2 (15‑ounce) cans white corn kernels, drained and rinsed

• 4 tablespoons finely chopped fresh jalapeños (about 2 medium peppers; stems and seeds removed; optional for heat)

• 1½ cups quartered cherry tomatoes (approx. 1 pint)

• 1 tablespoon minced fresh garlic (approx. 3 large cloves)

• ½ cup finely chopped red bell pepper (approx. 1 medium pepper; stem and seeds removed)

• 1 cup finely chopped red onion (approx. 1 small onion)

• ¼ cup finely chopped fresh cilantro

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directions

1. Make the dressing: In a small bowl, whisk together ⅓ cup red wine vinegar, ⅓ cup olive (or avocado) oil, 1 tablespoon honey (or sugar or Swerve), ½ teaspoon garlic powder, and 2 teaspoons salt until fully combined. Set aside.

2. Combine the beans and veggies: In a large mixing bowl, add drained black beans, pinto beans, black‑eyed peas, and corn. Stir in the chopped jalapeños, quartered cherry tomatoes, minced garlic, red bell pepper, red onion, and cilantro. Gently toss to mix.

3. Dress it: Pour the dressing over the bean‑veggie mixture. Gently toss again until everything is evenly coated.

4. Chill (optional): Cover the bowl with a lid or plastic wrap and refrigerate for about 2 hours to let flavors meld. You can also serve it immediately.

5. Serve: Scoop with tortilla chips or serve alongside your protein of choice.

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Servings and timing

• Servings: Makes about 12 servings.

• Prep time: 15 minutes

• Cook time: 0 minutes (no cooking required)

• Chill time (optional): 2 hours

• Total time: 15 minutes prep + 2 hours chill (optional) ≈ 2 hours 15 minutes total with chilling

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Variations

• Spicier: Keep some jalapeño seeds or use serrano peppers.

• Sweeter: Add diced mango, pineapple, or sweet bell peppers.

• Creamy twist: Mix in a dollop of sour cream or Greek yogurt.

• Make it smoky: Sprinkle in some smoked paprika or roasted corn.

• Herbal swap: Substitute cilantro with fresh parsley or chives if preferred.

• Bean substitute: Use kidney beans or chickpeas in place of one of the canned beans.

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storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: No reheating needed! Simply give it a gentle stir and serve chilled. If the mixture has thickened in the fridge, you can stir in a bit of extra olive oil or vinegar before serving to refresh the texture.

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FAQs

1. Can I make this ahead of time?

Yes! You can make it up to 24 hours in advance. Chilling the mixture allows the flavors to develop beautifully.

2. Can I use a different type of vinegar?

Certainly—apple cider or white wine vinegar can work; just keep the same measurement (⅓ cup).

3. Is there a dairy‑free option for the dressing?

The recipe is already dairy‑free. For a touch of creaminess, substitute honey with agave or another liquid sweetener—still no dairy involved.

4. How can I reduce the sodium?

Use low‑sodium or no‑salt‑added canned beans and corn. You can also reduce the added salt in the dressing or omit it entirely, then taste and adjust.

5. Can I freeze Texas Caviar?

Freezing is not recommended—the beans and veggies can become mushy. Best enjoyed fresh or chilled.

6. What chips go best with it?

Tortilla chips are classic, but pita chips, plantain chips, or crunchy veggie sticks also make great dippers.

7. Can I adjust the heat level?

Yes—omit jalapeños for mild flavor or keep seeds/spice the jalapeños for more heat.

8. Is this suitable for meal prep?

Absolutely! It keeps well in the fridge for several days and serves as a quick snack or side.

9. Can I serve it as a salad?

Yes—it works great as a side salad. You can even mound it atop greens for a hearty vegetarian entrée.

10. How do I prevent it from getting soggy?

Drain and rinse the cans thoroughly, especially the corn. Also refrain from adding juice or excess liquid—this helps maintain a crisp, fresh texture.

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Conclusion

Texas Caviar is a lightning‑fast, colorful, and robust dish that brings Tex‑Mex joy in every bite. With its combination of protein‑rich beans, crisp vegetables, and a tangy dressing, it shines as both an appetizer and a side. Make it ahead, tweak the flavors your way, and let the fiesta begin!

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