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A vibrant bowl of homemade Texas caviar, filled with black-eyed peas, corn, red peppers, and green onions, sits on a wooden table.
Layla

Zesty Texas Caviar with Roasted Corn

A vibrant and refreshing dip or salad, packed with fresh vegetables, hearty beans, and a tangy lime-cumin vinaigrette. Perfect for parties or a light snack!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American, Southwestern, Texan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Texas Caviar
  • 15 oz Black-eyed peas canned, rinsed and drained
  • 15 oz Black beans canned, rinsed and drained
  • 1 cup Corn fresh or frozen (thawed)
  • 1 medium Red bell pepper diced
  • 1 medium Green bell pepper diced
  • 1/2 small Red onion finely diced
  • 1 small Jalapeño seeded and finely minced (adjust to taste)
  • 1/2 cup Cilantro fresh, chopped
For the Dressing
  • 1/4 cup Olive oil
  • 2 tbsp Red wine vinegar
  • 2 tbsp Lime juice freshly squeezed
  • 1 tsp Granulated sugar
  • 1 tsp Ground cumin
  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Cutting board
  • Sharp knife
  • Whisk
  • Baking Sheet

Method
 

Prepare the Corn
  1. If using fresh or frozen corn, preheat your oven to 400°F (200°C). Spread the corn kernels in a single layer on a baking sheet. Roast for 8-10 minutes, or until the kernels are lightly charred. Let the corn cool completely. (Alternatively, you can boil the corn for 3-5 minutes until tender if you prefer not to roast).
Chop Vegetables
  1. While the corn cools, finely dice the red bell pepper, green bell pepper, and red onion. Seed and finely mince the jalapeño. Chop the fresh cilantro.
Combine Caviar Ingredients
  1. In a large mixing bowl, combine the rinsed and drained black-eyed peas, black beans, cooled corn, diced red and green bell peppers, diced red onion, minced jalapeño, and chopped cilantro.
Make the Dressing
  1. In a small mixing bowl, whisk together the olive oil, red wine vinegar, fresh lime juice, granulated sugar, ground cumin, chili powder, garlic powder, salt, and black pepper until all ingredients are well combined and the sugar has dissolved.
Dress and Chill
  1. Pour the prepared dressing over the bean and vegetable mixture in the large bowl. Gently toss everything together, ensuring all ingredients are evenly coated with the dressing.
  2. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For the best flavor, chill for 2-4 hours. Stir again just before serving.
Serve
  1. Serve your Zesty Texas Caviar with tortilla chips, sturdy crackers, or as a vibrant side salad for grilled meats.

Notes

For extra heat, you can leave some seeds in the jalapeño or add a pinch of cayenne pepper to the dressing. For a creamy texture, add one diced avocado to the caviar just before serving. This dish stores well in an airtight container in the refrigerator for up to 3-4 days.