Have you heard of a Texas cowboy caviar dip before? This is a Texan recipe, but doesn’t feature caviar (or any fish for that matter!). This colourful appetizer makes a healthy summer BBQ dip that is packed full of flavour. If you are looking for a Southwest vegan dip or a bean and corn salsa, this is for you!
This southwest vegan dip is made with beans, corn, bell pepper, and more. The dressing for this colourful appetizer is tangy and fresh. I think this bean and corn salsa would go amazingly well with anything from steak to burgers, fish, hot dogs, or just as part of a larger buffet table.
If you’re looking for a healthy summer BBQ dip, this will definitely add a splash of colour to the plate. There are quite a few ingredients you need to combine for this but, trust me, it’s so worth it!
How to Make a Texas Cowboy Caviar Dip
The ingredients in this colourful appetizer include beans, corn, bell pepper, onion, cilantro, and jalapenos. The sauce or dressing includes oil, lime juice, vinegar, garlic, sugar, chilli, and cumin. I love to add avocado to my bean and corn salsa for a contrasting flavour. You can make yours with or without avocado, as you prefer.
Once all the ingredients in this southwest vegan dip are combined, you can chill it for up to an hour in the refrigerator. This ensures the flavours are well blended.
I love to serve this with chips or crackers, although it would also be good as a healthy summer BBQ dip with baguette slices or melba toast. I find a Texas cowboy caviar dip is amazing with steak or chicken too.
Variations on this Colourful Appetizer
You can use any kind of beans in this Texas cowboy caviar dip. Kidney beans, chickpeas (garbanzo beans) or cannellini beans would all work. Regardless what kind of canned beans you choose, you should drain them well. After that, rinse them and then pat dry with paper towels.
You can use different colours of bell pepper or swap the red onion for sweet onion or another kind.
Cilantro is more traditional but parsley would work at a pinch. Omit the jalapeno or reduce the amount for a less spicy but still healthy summer BBQ dip. If you are a spice fan you can add more or try a spicier chilli pepper such as serrano. Honey instead of sugar would also work here.
History of Texas Cowboy Caviar Dip
Are you wondering about the history of this bean and corn salsa? This black-eyed pea salad is popular in Texas with tortilla chips. It dates back to 1940. Helen Corbitt from New York worked as the food services director at Neiman Marcus, Dallas, Texas. She created and served it at Houston Country Club on New Year’s Eve.
She later prepared it for the Driskill Hotel in Austin, Texas. That’s when the name ‘Texas caviar’ was coined. Real caviar is of course very expensive roe from sturgeon, but this fun play on words is the perfect way to describe this southwest vegan dip.
How to Store this Bean and Corn Salsa
This healthy summer BBQ dip keeps well in the refrigerator for about 4 days, so you might like to make a big batch.
It is great with any type of protein from meat to fish or even vegetarian dishes. Simply give it a stir and it will look and taste very close to how it did on day one. If fact the flavours in this colourful appetizer only become richer.
Alternatively you can freeze it in an airtight container. Thaw it out in the refrigerator for a day or so and then stir it well before serving. Try it with tortilla or corn chips or pair it with meat or fish. Another idea is to stir it into cooked pasta, rice or quinoa to make a salad.
This southwest vegan dip fabulous recipe is truly simple to prepare. If you can stir ingredients together you can rustle up this delicious, fresh-tasting dip in minutes. It’s perfect for a potluck, great as a side dish and wonderful as a dip.
Whether you know it as Texas caviar or cowboy caviar, or it’s a brand new recipe to you altogether, the flavours and textures offer such a great contrast you can’t fail to love it. The fact it keeps for days in the refrigerator or months in the freezer only adds to the appeal of a Texas cowboy caviar dip.
Texas Cowboy Caviar Dip Recipe
The Best-Ever Texas Cowboy Caviar Dip
- 15.5 Ounces black eyed peas drained, rinsed and dried
- 15.5 Ounces black beans drained, rinsed and dried
- 15 Ounces sweet corn drained and dried
- 1/2 Cup red bell pepper diced small
- 1/2 Cup red onion diced
- 1/2 Cup cilantro leaves, chopped lightly
- 1 jalapenos seeded and diced
- 1/2 Cup olive oil
- 1/4 Cup lime juice fresh squeezed
- 2 Tablespoon red wine vinegar
- 1 Teaspoon garlic powder
- 1 Tablespoon sugar
- 1 Teaspoon chili powder
- 1 Teaspoon ground cumin
- 1 avocado diced – optional
- In a large bowl, combine the black eyed peas, beans, corn, red and green peppers, onion, jalapeño, and cilantro. Toss to combine.
- In a bowl mix the olive oil, vinegar, sugar and spices.
- Pour over the black eyed pea mixture.
- Cover and place in the refrigerator for 30 minutes to 1 hour.
- Serve with crackers or chips.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
So if you’re planning a BBQ with friends or you’ve been asked to bring something to someone else’s, this Texas cowboy caviar dip is perfect. You simply can’t go wrong when making such as easy recipe. You’d better make a big batch though – this tends to disappear very fast!
If you are looking for other appetizer recipes, you might like this Pineapple Cranberry Brie Crescent Ring Appetizer.