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–+ servings
Bowl of colorful Texas caviar with beans, corn, and diced peppers, served with tortilla chips and a lime wedge.
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5 from 1 vote

Texas Caviar

A zesty, colorful bean-and-corn dip that’s equal parts snack and salad. It’s packed with crunch, brightened with Ro‑Tel tomatoes, and finished with Italian dressing to taste.
Prep Time15 minutes
Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Keyword: black-eyed peas, gluten-free snack, italian dressing, peppers, potluck appetizer, ro-tel tomatoes, shoepeg corn, texas caviar dip with black beans, vegan dip
Servings: 10 people
Cost: $8-11

Equipment

  • Can opener
  • Colander
  • Mixing bowl
  • Cutting board and knife
  • Measuring cup (for dressing, optional)
  • Serving bowl

Ingredients

  • 1 can shoe peg corn
  • 1 can black beans rinsed and drained
  • 1 can black-eyed peas rinsed and drained
  • 1 green pepper I cut small
  • 1 or 2 small bunches green onions
  • 2 cans Ro-Tel tomatoes I use mild
  • Italian dressing to taste
  • Chips

Instructions

  • Mix ingredients together.
  • Add Italian dressing to your taste.
  • Dip your favorite chips.

Notes

Recipe Tips

  • Rinse the beans and peas well to remove extra salt and keep the dip tasting fresh.
  • Cut the green pepper and onions small so it’s easy to scoop with chips.
  • Start with a little Italian dressing, toss, then add more—too much can make it soupy.
  • Chill 30–60 minutes if you have time; the flavors get brighter as it sits.

Recipe Variations

  • Swap Italian dressing for a simple lime-and-olive-oil vinaigrette for a more Tex‑Mex twist.
  • Add diced avocado right before serving for extra creaminess (best eaten the same day).
  • Make it spicy by using hot Ro‑Tel or adding a diced jalapeño.
  • Serve it as a side salad: spoon over romaine or alongside grilled chicken or burgers.