Name: Texas Caviar
Prep time: 70 min
Cook time: 15 min
Total time: 70 min
Ingredients: 2 tablespoon olive oil (extra virgin); 2 tablespoons apple cider vinegar; 2 packets zero calorie sweetener ((Stevia or Splenda)); 1-2 limes (zested and juiced); ¼ teaspoon garlic powder; salt & pepper (to taste); 4-5 medium ears corn (grilled, or 2 cups); 1 (15 oz.) can pinto beans or black eyed peas (rinsed, drained); 1 (15 oz.) can black beans (rinsed, drained); 2 Roma tomatoes (finely diced); 1 small-medium bell pepper (diced); ⅓ cup red onion (finely diced); 1 jalapeno pepper (deveined, seeded, finely chopped); ½ teaspoon salt; ¼ teaspoon pepper; ¼ cup fresh cilantro (finely chopped); ¼ teaspoon chili powder (optional); ¼ teaspoon cumin (optional); 1 cup avocado (chopped, optional)

^{One of the best bean salsas ever invented! Here is a light and crazy delicious side that goes perfect with so many recipes…or even just some tortilla chips!}

The first time I ever heard of “Texas Caviar” was at my grandma’s house over a decade ago. I also never really worried or asked where the name came from. I just assumed someone made another version of a bean salad (which sadly was a canned staple at my grandma’s house). I was happily mistaken and was quickly introduced to probably one of my favorite dips!

In that moment I was in total disbelief that something so light and refreshing had a massive amount of flavors going on – sweet, tangy, spicy and salty. Then it wasn’t but a year or so later my aunt showed up at my grandma’s house with another variation of the same dip which was just as amazing. I couldn’t stop eating it! She added avocados to hers which obviously was a game changer!

There are many variations of this recipe. Some are called “Cowboy Caviar” some are called “Texas Caviar Bean Dip”… call it what you want but all are similar in ingredients. The ratios can vary, which goes to show that you can make this however you prefer. You can also go a “not so light” route and add more oil, avocados and add real sugar. The best part of that is you can use the leftover dressing in the bottom and top salad.

Here are some other recipes that you can add this dip too!

Mexican Spiced Roasted Carrots

Veggie Chorizo Quesadilla

Blackened Fish Tacos

The Ultimate Turkey Taco Salad

Jackfruit “Carnitas” Tacos

Chicken Tortilla Soup

Grilled Chicken Fajitas

For the corn/beans: I have made this a million times and I think every time I have done a different variation of corn and beans. The corn canbe fresh off the cob. It doesn’t have to be grilled (that’s just my favorite way). You can of course sauté frozen corn or even add canned corn (whole kernels). As far as beans, I love black beans and pinto but this recipe is known for having black eyed peas. You need at least two cans of beans so mix up the variety.

This is hands down one of the most addictive concoctions I’ve ever eaten. The best part is that it’s healthy and can be made lighter depending on the dressing. And to add to it’s overall greatness, it’s the perfect topping to so many dishes that you might as well have it on hand at all times. My version is light and uses two types of beans and fresh grilled corn!

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Texas Caviar

Print Recipe

One of the best bean salsas ever invented! Here is a light and crazy delicious side that goes perfect with so many recipes…or even just some tortilla chips!

Prep Time:1 hr 10 mins

Cook Time:15 mins

Total Time:1 hr 10 mins

Ingredients

Dressing

2 tablespoon olive oil extra virgin
2 tablespoons apple cider vinegar
2 packets zero calorie sweetener (Stevia or Splenda)
1-2 limes zested and juiced
¼ teaspoon garlic powder
salt & pepper to taste

Salad

4-5 medium ears corn grilled, or 2 cups
1 (15 oz.) can pinto beans or black eyed peas rinsed, drained
1 (15 oz.) can black beans rinsed, drained
2 Roma tomatoes finely diced
1 small-medium bell pepper diced
⅓ cup red onion finely diced
1 jalapeno pepper deveined, seeded, finely chopped
½ teaspoon salt
¼ teaspoon pepper
¼ cup fresh cilantro finely chopped
¼ teaspoon chili powder optional
¼ teaspoon cumin optional
1 cup avocado chopped, optional

Instructions

In a medium mixing bowl, whisk together olive oil, sweetener, vinegar, lime, garlic powder, salt and pepper.
Husk corn and remove all silk and husks. Soak in salt water for at least an hour. This will help flavor, continue cleaning the corn and create a little more steam when grilling
If grilling corn, preheat grill to high heat for 5-10 minutes. Place corn on the grill and cook for 2 minutes on each side, flipping 4 times. Between flipping, keep grill top closed.
Remove from grill and sprinkle salt and pepper and let cool for 10-15 minutes before cutting.
Prepare tomatoes, garlic, jalapeno, peppers and add to the mixing bowl with the dressing. Add a dash of salt and pepper.
Cut corn off the cob once it is cool and add to the mixing bowl. Drain and rinse beans and then add them to the bowl. Stir everything together so it is well combined. Add chopped cilantro and gently fold in. Best if it sits in the fridge for at least 30-60 minutes. (Fridge time not included in recipe prep time – just suggested)
If adding avocado, add right before serving.

Notes

Lets talk ingredients and technique!

I still stand by the fact that canned beans are just fine in this scenario, especially in a quick recipe like this one. Traditionally I have seen this recipe made with black eyed peas but I’ve also seen it go as far as adding chickpeas. Use whatever bean you prefer but I love black beans!

Yes, you 100% can use canned or frozen corn in this recipe – just rinse the can or defrost the frozen before using. If you’re not grilling, it is nice to do a quick sauté in a hot pan to get a little more flavor to the corn but it will be fine without it (just not AS good).

I soaked and grilled the corn because I wanted that added “summer grilling” flavor to this dip. That was also because corn was on sale and looked really good at the store!

The longer this recipe sits in the fridge, the more the flavors marinate together.

How long does it last and where?

This can last up to a week but there is something about canned beans after they’re open that start to get weird so I would say no more than 4-6 days in an airtight, sealed container.

Can you freeze it?

No – because of the fresh diced vegetables and cilantro in this, it will become wilted and funky.

Substitutions?

Canned beans and corn are the easiest go-tos if making this recipe on the fly. Feel free to use another source of sweetener in this recipe. Honey would be a great alternative for a non-vegan version. Also, straight sugar is traditionally how it is made. As long as you’re not going overboard then it’ll be ok. Plus, using a sweet corn will help with the natural sweetness.

If it seems like it may be too spicy for your tastebuds – cut out the jalapeño.

Tips and Tricks

When making the corn, follow any preferred recipes or techniques for grilling corn – there are tons! Just make sure there is still a crunch to the actual kernel. You want to see grill marks on the ear. You don’t want to see any of the kernels deflating while on the grill because that means they’re becoming overcooked.

If using canned corn and beans – RINSE! This is not the recipe to reserve any excess liquid. You want this to taste as fresh as possible.

Leave in the fridge for a couple hours if you can. You want to serve this cold and with all the flavors developed together.

What to serve with it?

Tortilla chips – if serving it as an appetizer or dip
Add to the top of a taco or a piece of meat like fish or chicken.
Serve it as a simple side or on top of a fresh salad for a healthy and hearty flavor boost.