New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Appetizers and Snacks
  4. Dips and Spreads
  5. Bean Dips
Photo of Classic Texas Caviar by USA WEEKEND columnist Pam Anderson

Classic Texas Caviar

Rated as 4.76 out of 5 Stars
273 made it  |  154 reviews   |  16 photos

Recipe by:

"Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices."
Added to shopping list. Go to shopping list.

Ingredients

servings 40
Original recipe yields 40 servings (5 cups)

Directions

{{model.addEditText}} Print
  1. Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
You might also like
Texas Caviar I

Black beans and black-eyed peas are marinated in a fiery dressing.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $5!

Cook 5-star weekday dinners every time.

Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts


Per Serving: 40 calories; 2.2 4 1.2 0 112 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $5!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 154
Rate and review

  1. 210 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Highly tasty. Highly addictive. We substitute one can of black-eyed peas for a can of shoepeg corn to add a little variety.

Read more
Most helpful critical review

It was good, I wasn't a big fan of it but others really liked it! Had to spice it up after it sat overnight.

Read more
Most helpful
Most positive
Least positive
Newest

Highly tasty. Highly addictive. We substitute one can of black-eyed peas for a can of shoepeg corn to add a little variety.

Read more

This recipe is AWESOME! I added only one jalepeno since I am a wimp and I use evoo and garlic wine vinegar instead of what is called for in the recipe, and I add a few more peppers and such. ...

Read more

I've made this many times before using Good Seasons salad dressing as the "marinade" - while that is good, this is MUCH better. A subtle yet tasty twang - I used Rotel tomatoes (blue can) beans,...

Read more

This was awesome and I will definately make again. Word of caution: WHEN CHOPPING THE JALEPENO PEPPER, WEAR GLOVES!!! I had some weird reaction and my hands burned like they were on fire for abo...

Read more

i really like texas caviar but i only had balsamic vinegar so i used that and it was too strong. plus there was a lot of juice. i ate this as a side dish with a barbecue dinner and it wasn't as ...

Read more

This was a surprise hit at my last family party. I had an uncle in town who is vegan, so I tried to find something extra I could make for him to enjoy besides salad! My in-laws who are usually...

Read more

Made this to go along with a big BBQ I did. Everyone was a tad leery at first until they tried it, then it was gone in no time. Matter of fact, I didn't even get to try it. Thanks for the rec...

Read more

I love this recipe! I make a double batch everytime. I do like to add a little bit more heat with an extra two serrano peppers and one or two more jalapenos. I also like to add a few fresh to...

Read more

I followed this recipe to the "T"... It was awsome. No changes needed. I made this for a dinner party and EVERYONE loved it, even the picky kids and hubby.

Read more
More Reviews