The first time I had Texas Caviar (also known as Cowboy Caviar) was at a work potluck. While my co-worker used bottled Italian dressing, it was still really, really good. As I recall, it was the one dish that didn’t make it home. We devoured it straightaway.
So, what is Texas Caviar? A salad of beans, black eyed peas, hominy, and a vinaigrette dressing. Served with tortilla chips, it’s a hearty and delicious. It was first whipped up for a New Year’s Eve party at the Houston Country Club.
This is Texas Caviar for a crowd! It makes ~8.5 cups. It works awesome for snacking, as an appetizer, in packed lunches, potlucks, picnics, cookouts and more. Just make sure to pack enough chips!
Like most bean salad recipes, it gets even tastier the longer it marinates. After a day, the tomatoes may make it a little soupy, so drain off any excess liquid and refresh the flavor with additional red wine vinegar and salt.
As a variation, enjoy this vegan Texas caviar recipe on a wrap or top a salad with it.
Vegan Texas Caviar with Italian Dressing
¼ cup red wine vinegar
¼ cup olive oil
¼ cup chopped flat leaf parsley
1½ Tbsp chopped fresh oregano (OR 1 tsp dried oregano)
1 tsp garlic powder
½ tsp onion powder
1 tsp salt
15.5 ounce can (OR 1¾ cups) white hominy, drained and rinsed
15.5 ounce can (OR 1¾ cups) black beans, drained and rinsed
15.5 ounce can (OR 1¾ cups) pinto beans, drained and rinsed
15.5 ounce can (OR 1¾ cups) black eyed peas, drained and rinsed
½ cup small dice green pepper
1 scallion, chopped
1 cup chopped cherry tomatoes cut into bite size pieces
½ cup chopped fresh cilantro
Crushed red pepper flakes, to taste (OR chopped jalapeño to taste)
- 1. In a large mixing bowl, add everything listed under “Italian Dressing”. Whisk together. Then, add everything remaining in the recipe.
2. Mix everything together. Taste, and adjust seasonings (more salt? more oregano? more red wine vinegar?). Serve with tortilla chips.