Food Friday: Double Dipping! Part 2—Texas Caviar


So this dip is a GEM. You will have people around you begging for the recipe, as I did when I first tasted it at my friend Elke’s house, and she was kind enough to share the recipe with all of us. Now you are lucky enough to have me share it with you.

And bonus, it is actually good EVEN THOUGH IT HAS NO CHEESE. Imagine.

Without further ado:

Texas Caviar 

1 can black-eyed peas

1 small can shoepeg corn (small, white corn)

1 jar pimentos

1 small can jalapeno wheels

1 medium red onion, chopped

1 cup chopped celery

1 can black beans

Place all ingredients in a colander and rinse thoroughly. Put in a medium bowl.
In a small saucepan  combine:

1 cup olive oil

1/2 cup apple cider vinegar

2/3 cup sugar

Heat to dissolve.  Pour over bean mixture, marinate overnight. Pour off marinate before serving.

Serve with tortilla chips—Tostitos Scoops do the job particularly well!

Note from Elke:

“This makes a lot of dip, and unless I am attending your event, you will undoubtedly have leftovers. The dip mixes well with rice or orzo to make a lovely lunchtime salad.”

Note from me:

I find the above quantities very forgiving and adjustable within a range, so work with what you have, or adjust quantities of the various elements to taste. In the summer I often replace the pimentos with a red and yellow bell pepper, add an extra can of black beans and mix with rice or orzo without even calling it dip first! Sort of a sweet-n-sour bean salad. 

Texas friends? I’d love your version of this recipe!


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12 Responses to “Food Friday: Double Dipping! Part 2—Texas Caviar”

  1. erin Says:

    that looks so tasty! esp love that there is no cheese and it is still yummy.

  2. MelodyA. Says:

    I am from the Great State of Texas and I make this all the time with a few differences. And, since I loathe cooking, we use Zesty Italian dressing instead that cooking part. And I make it on New Year’s Day because of the black eyed peas.

  3. Sarah & Chad Says:

    I am so excited to see this recipe! We are now making this for Game Day! We will miss each and every swapper but will be thinking about you. Have fun and go Patriots!!

  4. Anna Says:

    We will miss you guys, too! It won’t be the same without you, but we understand in a Patriots year. Next year, we hope! 🙂

  5. Christina Says:

    Well, I’m in Texas and I’ve never made – or even eaten! – anything like this! Sounds yummy, tho. Sounds similar to three bean salad.

  6. laura Says:

    Do you still do ice cream cake bake-offs (or chill-offs, more appropriately) at your Super Bowl parties??

  7. La Says:

    Can’t wait to try this recipe – it looks phenomenal!

  8. B. Says:

    I have had it. yumm

  9. thelandofka Says:

    We call it Cowboy Caviar here, and it is super yummy! I had that recipe up at some point last summer. I don’t put pimentos or jalepenos in, and put green onions and red/yellow bell pepper. The kids love to eat it, too so mine isn’t too spicy. I also don’t boil the sauce…works just fine that way, too.

  10. jennifer Says:

    That looks like something my husband would love. Thanks.

  11. BOSSY Says:

    Yum yum yum yum YUM.

  12. [hot sauce|jalapeno|texas|home made Hot sauce] Says:

    [hot sauce|jalapeno|texas|home made Hot sauce]…

    […]Food Friday: Double Dipping! Part 2—Texas Caviar « Hank & Willie[…]…

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