Texas caviar, a vegetable dip served with tortilla chips, was created in Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service at the Zodiac Room at Neiman Marcus in Dallas, Texas. She first served the dip at the Houston Country Club on New Year’s Eve. The dish was given its name later when she served it at the Driskill Hotel in Austin, Texas, as a humorous comparison to the expensive hors d’oeuvre caviar. This salsa-like dish, which is not related to the expensive fish egg appetizer in any way, can easily be customized by selecting which bite-size veggies to include.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¾ cup apple cider vinegar
- ¼ cup extra-virgin olive oil
- 1 Tbsp water
- ½ cup sugar
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 1 red bell pepper, cored, seeded, and finely chopped
- 1 green bell pepper, cored, seeded and finely chopped
- 1 small red onion, finely chopped
Directions
- Whisk together the vinegar, oil, water, sugar, salt, and pepper in a medium saucepan set over medium-low heat.
- Simmer the mixture for 3 minutes, dissolving the sugar. Then remove it from the heat.
- Combine the black-eyed peas, black beans, corn, jalapeño, red pepper, green pepper, and red onion in a large bowl.
- Pour the liquid mixture over the vegetables, stirring until well combined.
- Serve the Texas caviar immediately with tortilla chips or cover the bowl with plastic wrap and chill it in the refrigerator.
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