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Tortilla chip dipping into a bowl of cowboy caviar

Healthy Texas Caviar

This easy Texas Caviar is great made ahead for picnics, potlucks, parties, or simply snacking at home. Made with no oil or refined sugar!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Total Time:20 mins
CourseAppetizer, Side Dish, Snack
CuisineGluten-Free, Oil-Free, Vegan
Servings10 small side servings


  • 30 oz. canned black eyed peas (two 15 oz. cans)
  • 15 oz. can black beans
  • 1 cup sweet corn, cooked (either canned, cooked fresh, or thawed frozen corn)
  • 1 bell pepper (I use 1/2 green, 1/2 red)
  • 1/2 small red onion
  • Optional additions: tomato, green onion, fresh parsley/cilantro, avocado, jalapeno, etc.

For the lemon-vinegar dressing:

  • 1/4 cup red wine vinegar* (or less)
  • 1 1/2 Tbsp. fresh lemon juice (about 1/2 lemon, or more to taste)
  • 1-2 cloves garlic, minced
  • 3/4 tsp. dried oregano
  • 1/4 tsp. salt


  • Make the dressing: in small bowl, whisk together all dressing ingredients.
  • Rinse and drain beans. Dice bell pepper and finely dice onion.
  • In a large bowl, add beans, bell pepper, onion, and corn. Add dressing and toss well to combine. Add more salt or lemon juice if desired.
  • Can serve immediately or cover and refrigerate for at least two hours. (It tastes best after flavors blend.) Re-stir before serving as some dressing will settle on the bottom.


*Or apple cider vinegar or rice vinegar.
Substitute green onions for the red onions for milder flavor.
This is a great make-ahead dish (either the morning of, or the day before) as the flavors only get better as it chills.
Recipe adapted from Whole Foods.

Nutrition Per Serving (Estimate)

Calories: 161 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 443 mg | Fiber: 9 g | Sugar: 4 g | Vitamin A: 431 IU | Vitamin C: 19 mg | Calcium: 42 mg | Iron: 3 mg