Looking for the perfect side dish that combines fresh ingredients with bold flavors? This Original Texas Caviar Recipe (also known as cowboy caviar dip) is a crowd-pleasing appetizer that's sure to become a huge hit at your next gathering.
What makes this version special is the use of roasted corn and roasted peppers, plus a perfectly balanced dressing with honey, lime, cumin, and fresh garlic.
Packed with black-eyed peas and fresh vegetables, this simple dip brings good luck when served on New Year's Day and delicious satisfaction year-round!
Why You'll Love This Easy Recipe
This tangy dressing-based dip combines the heartiness of black-eyed peas with fresh veggies and a zesty lime-honey dressing.
The roasting process adds a sweet, caramelized flavor, while fresh cilantro and aromatic cumin bring authentic Southwestern flair.
Perfect served at room temperature, it's an ideal last-minute appetizer that actually tastes better when made a few days ahead!
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
For the Dip:
- black-eyed peas- drained and rinsed
- roasted corn- (fresh or frozen corn, roasted until lightly charred)
- roasted bell peppers- finely diced, any color. Make your own (it's easy) here's how!
- red onion- finely chopped
- green onions- sliced
- grape tomatoes- halved
- avocados- diced (add just before serving)
- jalapeño pepper- seeded and minced finely
- fresh cilantro- chopped for fresh herb flavor
- fresh garlic- minced or grated on a Microplane
For the Tangy Dressing:
- extra virgin olive oil
- fresh limes
- honey
- ground cumin
- black pepper
- salt to taste
Now Let's Get Cooking
If using fresh corn, roast it on a grill or in the air fryer until lightly charred. Let cool and cut from the cob. If using frozen corn, roast in a hot skillet until charred spots appear.
Wash your peppers thoroughly and pat them dry. Cut them in half lengthwise and remove the seeds and membranes. This is the easiest way to ensure even cooking.
Roast the orange or red bell peppers in the air fryer, under the broiler, or on an open flame until skin is blackened.
Transfer them to a large bowl and cover with plastic wrap or place them in an airtight container to steam, then peel, and dice.
In a large bowl, combine the drained and rinsed black-eyed peas, roasted corn, diced roasted bell peppers, red onion, green onions, cherry tomatoes, jalapeño pepper, minced garlic, and chopped cilantro.
Whisk together the olive oil, fresh lime juice, honey, ground cumin, black pepper, and salt in a separate bowl until well combined and honey is fully incorporated.
Pour the dressing over the vegetable mixture and gently toss to coat evenly.
Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours or overnight for best results.
Just before serving, gently fold in diced avocados and extra fresh cilantro if desired.
Serving Suggestions
Serve this versatile side salad with corn chips or homemade tortilla chips for dipping or as a refreshing side dish. It's perfect for potlucks, picnics, and especially New Year's Eve celebrations!
Storage Tips
Store in an airtight container in the refrigerator for 2-3 days. If including avocado, add it just before serving to prevent browning. The flavors will intensify over time, making this dish even more delicious the next day.
FAQ
Is Texas Caviar healthy?
Yes! This dip is packed with nutritious ingredients. Black-eyed peas are high in fiber and protein, while the fresh vegetables provide essential vitamins and minerals. The olive oil adds healthy fats, making this a nutritious alternative to heavy dips.
Can I make variations to the original recipe?
Absolutely! Here are some popular variations:
- Add black beans or pinto beans for extra protein
- Substitute apple cider vinegar or red wine vinegar for lime juice
- Include diced cucumber for extra crunch
- Add a sprinkling of Cojita Cheese just before serving
- Use different colored bell peppers
- Add a little heat with additional jalapeños or hot sauce
- Add Roasted Garlic to the dressing
Can I make Texas Caviar ahead of time?
Yes! This recipe actually improves after 24 hours as the flavors meld together. The garlic, cumin, and honey will develop deeper flavors over time. Just wait to add the avocado until just before serving.
How Did Texas Caviar Get It's Name?
Texas Caviar was created in 1940 by Helen Corbitt, a chef at Neiman Marcus in Dallas. When asked to create an all-Texas menu for a New Year's Eve party, she put a refined spin on traditional black-eyed peas by marinating them in vinaigrette instead of cooking them with pork. She jokingly named it "Texas Caviar" as a playful comparison to real caviar, elevating these humble legumes to gourmet status. The dish became a hit at Neiman Marcus and is now a favorite Texas dish.
Tips for success: Want to ensure this recipe turns out perfectly every time? Make sure to drain and rinse your black-eyed peas thoroughly, and don't skip the marinating time - it makes all the difference in developing the flavors! The extra step of roasting the corn and bell peppers, combined with the honey-cumin dressing and fresh herbs, adds a wonderful depth of flavor that makes this version truly special.
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Original Texas Caviar Recipe | Cowboy Caviar
Equipment
- Air fryer optional, for roasting vegetables
Ingredients
For the dip
- 2 cans black-eyed peas drained and rinsed
- 2 ears roasted corn fresh or frozen corn, roasted until lightly charred
- 2 roasted bell peppers peeled and finely diced (any color)
- 1 red onion finely chopped
- 4-5 green onions sliced
- 1 cup grape tomatoes halved
- 1-2 ripe avocados diced (add just before serving)
- 1 jalapeño pepper seeded and minced
- ¼ cup fresh cilantro chopped
- 3 cloves garlic minced
For the Tangy Dressing:
- ⅓ cup olive oil
- ¼ cup Fresh lime juice from about 2 limes
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- Salt to taste
Instructions
- If using fresh corn, roast it on a grill or in the air fryer until lightly charred. Let cool and cut from the cob. If using frozen corn, roast in a hot cast-iron skillet until charred spots appear.
- Wash your peppers thoroughly and pat them dry. Cut them in half lengthwise and remove the seeds and membranes. (This is the easiest way to ensure even cooking). Roast the red bell peppers in the air fryer, under the broiler, or on an open flame until skin is blackened. Transfer them to a large bowl and cover with plastic wrap or place them in an airtight container to steam, then peel, and dice.
- In a large bowl, combine the drained and rinsed black-eyed peas, roasted corn, diced roasted bell peppers, red onion, green onions, cherry tomatoes, jalapeño pepper, minced garlic, and chopped cilantro.
- Whisk together the ⅓ cup olive oil, ¼ cup fresh lime juice, 2 tablespoons honey, 1 teaspoon ground cumin, 1 teaspoon black pepper, and salt in a separate bowl until well combined and honey is fully incorporated.
- Pour the dressing over the vegetable mixture and gently toss to coat evenly.
- Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours or overnight for best results.
- Just before serving, gently fold in diced avocados and extra fresh cilantro if desired.
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