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Midland Living Magazine

Texas Caviar

Prep Time: 20 mins
Yield: 12 servings


For the vegetables:
2 15-ounce cans black eyed peas (or 3 cups cooked)
15-ounce can black beans (or 1 ½ cups cooked)
1 15-ounce can corn (or 1 ½ cups frozen and thawed)
1 red bell pepper
1 cup cherry tomatoes
3 green onions
1 medium jalapeno, seeded (optional)
½ cup chopped cilantro
2 teaspoons kosher salt

For the dressing:
2 tablespoons lime juice
4 tablespoons apple cider vinegar
2 tablespoons sugar
½ teaspoon garlic powder
½ teaspoon cumin
1 teaspoon oregano
4 tablespoons olive oil


Drain and rinse the beans and corn.

Dice the bell pepper. Chop the cherry tomatoes. Thinly slice the green onions. Seed and dice the jalapeno pepper. Chop the cilantro.

Add all the vegetables and beans to a bowl. Mix with the kosher salt.

In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.

Eat immediately, or refrigerate until serving (it tastes even better after allowing to marinate 30 minutes or longer). Serve with chips for dipping. Stores refrigerated for up to 3 days. 

Recipe courtesy of A Couple Cooks

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