Texas Caviar

mary Armstrong


I see many versions of this recipe on JAP. This one is unique in that the dressing is cooked and cooled. I have made other types to save time with the premade dressing, but this one wins out every time.

This recipe has been in our summer get togethers for many years at the cabin "up north."

I forgot about it and came across it when preparing for my friends visit.

It is ironic all the years we made it and loved it (in the midwest) never dreaming someday we would be living in Texas!

Enjoy! We love Frito's scoops or the new baked Tostito scoops.

pinch tips: How to Shuck, Cook, and Cut Corn



a crowd


45 Min


10 Min



1 c
2 c
oil ( i use olive oil)
1 c
apple cider vinegar


1 large
green pepper
1 large
red pepper
1 large
yellow pepper
1 large
orange pepper
1 bunch
green onion ( cut up into the green part)
2 can(s)
black beans, drain and rinse
2 can(s)
pinto beans, drain and rinse
2 can(s)
white shoepeg corn

Directions Step-By-Step

Boil and stir sugar, oil and vinegar just until sugar is dissolved and liquid is clear. Cool.
Wash, dry and seed out all the peppers. Then dice them and put into a large bowl.
Dice green onions and cut up into the greens part way. I Don't use the last 1/3 of the tops.
Add the drained and rinsed beans and corn to the diced peppers.

Gently stir the beans and corn into the peppers.
Pour cooled dressing over all and mix gently. Cover tightly.

Refrigerate overnight. The next day drain off liquid of the amount you will serve.
Drain off only what you will use. The rest will keep up to a week in the fridge.
Serve with Frito scoops or Tostito scoops.

This is a beautiful appetizer and oh so good.

I have also added some cooked and cooled pasta for a change of pace and that was also very good!

About this Recipe

Dietary Needs: Vegetarian