This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.

Best-Ever Texas Caviar

black beans, rinsed and drained

(15 ounce) cans pinto beans, rinsed and drained

white corn, rinsed and drained

(4 ounce) can chopped green chiles, undrained

jalapeno chile pepper, seeded and finely chopped

red bell pepper

green bell pepper

red onion, finely chopped

cilantro leaves, finely chopped

rice vinegar

olive oil

white sugar

garlic powder

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.


To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a  pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.


This is really good and everyone loves it!  The first time I made this I left out the cilantro because one of the guests hates it, but I just made it with the cilantro and it was even better.  Only change I made was to use 1/4 cup lime juice and 1/4 cup rice vinegar instead of the 1/2 cup rice vinegar, mainly because I really like lime.

This recipe is awesome. I changed it a little. I reduced it by half and still got a medium bowl full.  I used regular vinegar vs rice vinegar and used a little more sugar to make up for the regular vinegar.  My family could not get enough of it, ran out of scoop chips before I did the dip.  Loved it and will make on a regular basis!

I took this recipe to a BBQ for the 4th and it received rave reviews.  So many people commented that it was delicious and requested the recipe.  I served it with tortilla chips, but people enjoyed scooping it up with celery, red pepper, and even used it as a condiment on their hot dogs and burgers!  I cut the recipe in half after reading other reviews and it still made plenty for the crowd of 20 that were at the cookout.  I did make the full amount of dressing, but reduced the amount of olive oil by 1/2 since some people said it was too oily.  It came out great! Thank you for this wonderful recipe!

12/09 An almost guiltfree appetizer I'm with the group saying the recipe makes too much.I used 1black,1pinto,1corn,4oz chiles,1jalepeno(which was like adding more green if it's seeded & cored well.I added another not as well emptied.Improved much.Then had a little kick.); half red,half green,half onion,half dressing(Half of the half amont of oil - meaning 1/8c.That's a coffeescoop,btw)In dressing I tried half vinegar,half limejuice 1T sugar&1t fresh garlic.I couldn't taste the vinegar, which I liked;but not the lime too much either.What I'm going to do next time is a can of black&pinto,can of corn;4oz chiles;whole green&red pepper;2jalepenos;bunch of cilantro;a cup of red onion;only lime juice&a clove or two of fresh garlic with 1/8c olive oil.Seems to me the sugar would make the veggies weep more.You want some,but not to encourage.Gonna add tomatoes,too.  First time around was good,but too beany.Think more veggies will balance it better.Might even try serving room temperature with refried beans to help bind the babies together.It tends to jump.4/12 'Tried again.Not so impressed this time.No, not bad;but no wows either.Did 1black,1pinto,2 green peppers,2japs,1/2c red onion,1c corn, 1/2bunch cilantro (bout 1c),2plum toms, 3cl garlic,1t kosher salt,1T olive oil,3T lime juice,a T chipolte pepper w adobo sauce,1/4t cayenne.Not so pretty ;D but still pretty healthy (Win!).Soo,if I make again,I'll add more lime juice&more spice.This is one to play with. 3 1/2 stsrs

I agree it makes a lot I would cut in half next time. I did as the other member did used regular vinegar and little more sugar and it was wonderful Awesome recipe

Great recipe, I would recommend using only half the amount of beans and corn, but exact amounts of everything else.  Kick it up a bit with some "Frank's Red Hot".  This is great party food, you will get a lot of compliments. 

ive used italian dressing to make it easier and it is truly a crowd pleaser

Yes, this does make a lot, but that was a good thing because at the potluck I took this to, many people were eating it as a side rather than a dip.  Great make ahead dish - I tossed it all together and kept it in the fridge for 24 hours before serving and it had a great flavor. The beans had softened up a bit, but that was a good thing, in my opinion.  Only changes I made were a little less oil and I tossed in two chopped avocados right before serving.

Awesome. This recipe got raves from all of my boyfriend's friends at our UFC gathering. I use my food processor to chop up the onion and peppers. I also used 2 cans of diced tomatoes with green chilies juices drained.

best-ever texas caviar

Prep Time: 35 minutes

Total: 35 minutes

Servings: 10

Author : Cassie Cooper

Ingredients

Instructions

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