This is a fabulous dip or side dish packed with beans and great flavors. Everywhere I take it I get requests for the recipe. It can be easily doubled, and it's a guaranteed hit! Serve with giant corn chips or as a side dish. Kidney beans and navy beans can also be used.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the black beans, black-eyed peas, garbanzo beans, white corn, onion, garlic, parsley, and basil together in a bowl.

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  • To make the dressing, mix the olive oil, red wine vinegar, salt, pepper, dry mustard, and hot sauce together in a small bowl until well blended. Pour over the bean mixture and toss to mix evenly. Refrigerate for 24 hours before serving.

Nutrition Facts

157 calories; 6 g total fat; 0 mg cholesterol; 524 mg sodium. 21.9 g carbohydrates; 5.5 g protein; Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2009
This was EXCELLENT. I skimped just a tiny bit on the parsley upped the basil a bit and added an extra clove of garlic. I will say that it ended up quite garlicky -- which was ok as I really like garlic -- but add garlic at your own risk. I wanted it to be more dip-like in consistency so I used my stick (immersion) blender to puree it a bit leaving it a little chunky. Was quite thick this way but SO delicious. It was a big hit at the New Year's Eve party I attended. Be aware that you do really need to leave time to let it sit before serving -- I made it the night before and when I tasted it then it was VERY oniony but by the next day it had blended and tamed nicely. I believe it's mandatory that the onion used be a sweet variety; any other kind would be to harsh I think. If you substitute another kind of onion you'll want to cut back considerably on the quantity and maybe add a pinch of sugar. Read More
(51)

Most helpful critical review

Rating: 1 stars
08/04/2011
I did not care for this recipe. Read More
(6)
61 Ratings
  • 5 star values: 42
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
01/05/2009
This was EXCELLENT. I skimped just a tiny bit on the parsley upped the basil a bit and added an extra clove of garlic. I will say that it ended up quite garlicky -- which was ok as I really like garlic -- but add garlic at your own risk. I wanted it to be more dip-like in consistency so I used my stick (immersion) blender to puree it a bit leaving it a little chunky. Was quite thick this way but SO delicious. It was a big hit at the New Year's Eve party I attended. Be aware that you do really need to leave time to let it sit before serving -- I made it the night before and when I tasted it then it was VERY oniony but by the next day it had blended and tamed nicely. I believe it's mandatory that the onion used be a sweet variety; any other kind would be to harsh I think. If you substitute another kind of onion you'll want to cut back considerably on the quantity and maybe add a pinch of sugar. Read More
(51)
Rating: 5 stars
01/05/2009
This was EXCELLENT. I skimped just a tiny bit on the parsley upped the basil a bit and added an extra clove of garlic. I will say that it ended up quite garlicky -- which was ok as I really like garlic -- but add garlic at your own risk. I wanted it to be more dip-like in consistency so I used my stick (immersion) blender to puree it a bit leaving it a little chunky. Was quite thick this way but SO delicious. It was a big hit at the New Year's Eve party I attended. Be aware that you do really need to leave time to let it sit before serving -- I made it the night before and when I tasted it then it was VERY oniony but by the next day it had blended and tamed nicely. I believe it's mandatory that the onion used be a sweet variety; any other kind would be to harsh I think. If you substitute another kind of onion you'll want to cut back considerably on the quantity and maybe add a pinch of sugar. Read More
(51)
Rating: 5 stars
06/15/2008
I wish I could give this more stars!!! This was so yummy -- once you start eating it you CANNOT stop! The fresh basil and parsley really make the flavor so I would not recommend using the dried variety. I also added some sugar -- I didn't measure but probably about 1 1/2 teaspoons. Thanks for sharing! Read More
(28)
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Rating: 4 stars
06/28/2010
I made this dish for a birthday get-together and received great reviews. I increased the vinegar a bit added two chopped Roma tomatoes and gently mixed in a chopped avocado just before serving. Read More
(17)
Rating: 5 stars
03/01/2010
I make this at least once a week i like to add olives and a can of tuna to make it a complete meal. Read More
(14)
Rating: 4 stars
03/02/2009
Prepared for Thunder BB end of season party 2/2009 and it was a big hit. Added cilantro omitted parsley and basil added red pepper added cucumber. Dressing is very nice. Read More
(11)
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Rating: 5 stars
09/27/2010
Love this! So easy. I've made this for snacking at home and I recently made it for a party at work. It gets rave reviews and everyone was curious about what it was and how it was made. I love that! Thanks for the great recipe! Read More
(10)
Rating: 5 stars
07/29/2008
This was easy to make and wonderful!!!! Read More
(9)
Rating: 5 stars
03/23/2008
Yummy! WE've been making "texas cavier" for all our summer family outings for a few years now. Everyone loves it and its easy to make. Read More
(9)
Rating: 5 stars
01/03/2011
I have 2 friends that are very picky eaters and they loved this! Read More
(9)
Rating: 1 stars
08/04/2011
I did not care for this recipe. Read More
(6)