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Texas Caviar

April 28, 2010

My mom passed this recipe on to me. I’ve made it dozens of times, and it always gets chowed down. I love salsa of any variation, but this is by far my favorite. Half the time I bypass the chips and just dig in with a spoon. It makes for a great vamped up party salsa. As Emily put it, “It’s sweet, a little spicy, and crisply fresh.”


  • 1 can black beans
  • 1 can black-eyed peas
  • 1 can pinto beans
  • 1 can garbanzo beans
  • 2 cans white shoepeg corn
  • 1 cup each, chopped red, yellow, and green peppers
  • 1 cup chopped celery
  • 2 bunches chopped green onions
  • 1 cup canola oil
  • 1 cup cider vinegar
  • 1/2 cup sugar (or splenda)
  • 1/2 tsp salt and pepper


Rinse and drain all canned items. Combine in a large bowl with the chopped vegetables.

In a small saucepan, combine canola oil, cider vinegar, sugar, salt, and pepper. Bring to a boil. Cool before pouring over beans and veggies.

Allow to marinate (covered and refrigerated) for at least 4 hours before serving. I’ve found that around 12 hours, or overnight, turns out the best. I would recommend mixing the dip periodically as it marinates. Also, a slotted spoon is best to scoop the mixture into your serving dish, as it leaves the extra liquid behind.

Serve with chips (Tostitos Scoops with a Hint of Jalapeno are divine) or add it to tacos, pitas, wraps, salads, and anything else that strikes your fancy.

3 Comments leave one →
  1. Leanna permalink
    May 4, 2010 2:31 pm

    Thanks Emily! This is so great! I asked for the recipe cause I want to make it for a work party. 🙂

    • May 4, 2010 3:05 pm

      Wonderful! I hope they like it as much as we did! Make sure you check out the comments from picklemeanything.

      • picklemeanything permalink
        May 4, 2010 3:15 pm

        I redid the post, so the tidbits that were in the comment are now included in the directions.

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