Texas Caviar

Posted on Jul 7, 2016
6 Comments


Texas Caviar

Have you heard of Texas Caviar or Cowboy Caviar?  I decided to try it over the long, rainy holiday weekend.  It’s a dip, made with black-eyed peas, lots of other good stuff, and tossed in a garlic balsamic vinaigrette.  At least that’s the version I made.  Some Texas Caviar recipes call for corn, some for a mix of different ingredients, but they all seem to have the same thing in mind.  This stuff is addictive and perfect with tortilla chips.

Texas Caviar

This is so simple to make, just chop everything up, put in a bowl and cover with balsamic dressing.  The longer it sits, the better it gets.  It makes a lot, we ate it four days with drinks for cocktail hour and never tired of it.  I swear, each day it tasted even better.

Texas Caviar

The version I made is from the How To Feed A Loon cooking blog.  Kris and Wesley make a simple garlic balsamic vinaigrette for the dressing that I just loved.  Very easy and tasted wonderful in this dish.

If you want something a little different, super flavorful and fresh for game day or a crowd, this is it.  Everyone loves it and dare I say, it’s pretty healthy to boot.  You don’t have to be a cowboy or from Texas to love Texas Caviar.

Best, Kelly

Texas Caviar

Texas Caviar

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Texas Caviar
Prep Time
20 mins
 

Texas Caviar, the iconic black-eyed pea dip popular in the southwest, also known as Cowboy Caviar.  The longer it sits, the better it gets.  Perfect with tortilla chips.

Course: Appetizer
Cuisine: American
Servings: 15
Author: Kelly ~ the hungry bluebird (adapted from Kris Longwell from How To Feed A Loon)
Ingredients
  • 3 cans black-eyed peas, drained and rinsed (find in the canned vegetable section, not the canned bean section)
  • 1 small jar pimentos
  • ¼ cup thinly sliced scallions
  • ¼ cup finely chopped jalapeños
  • 1 green pepper, chopped and seeded
  • 1 tomato, chopped and seeded
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • ¼ cup flat-leaf parsley, chopped
  • ¼ cup cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon hot sauce ~ I used Tabasco
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh cracked pepper
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons red wine vinegar
  • 1 clove garlic
  • 1 cup olive oil
Instructions
  1. In a large bowl combine the first 15 ingredients.
  2. Make the vinaigrette: smash the garlic clove with a fork and a little salt to make a paste, add to a mason jar. Add the balsamic and red wine vinegars and the olive oil. Screw the lid on tightly and shake vigorously to emulsify.
  3. Add 1½ cups viniagrette to the mixture in the bowl, toss gently to combine well. Cover and refrigerate for several hours. Serve with tortilla chips.
Recipe Notes

Makes 15 - 20 servings

Refrigerate at least 3 hours, preferably overnight

 

*Adapted from How To Feed A Loon

 

6 thoughts

  1. Yum!! I know what I’m making this weekend! Thanks for making my life simpler Kel! 💜

    Reply

  2. I think I’d bathe in this stuff if I could. And no, I’m not kidding at all! This looks absolutely delicious!

    Reply

    1. Kelly

      It’s so good! Those black-eyed peas are so creamy and dreamy, and all that other good stuff ~ addictive!

      Reply

  3. I’m going to have to try your version. It looks delicious. I like back eyed peas, but I must have them at New Years. In the south, if you don’t have them you are gambling with next year’s luck! Superstition? Of course, but why gamble? My mother serves them with a (boiled) dime. The person who gets the dime gets extra good luck in the new year.

    Reply

    1. Kelly

      I love it! May have to make that a tradition here, too. Also, your mom is sending me her oatmeal cookie recipe and something else. My mom is too excited to see it in this blog. Those two are too funny!

      Reply

  4. This goes on my to do list! Thanks!

    Reply

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