Texas Caviar

Rachel L.


Passed down through the family...even though it's called 'Texas Caviar' it's a Midwestern favorite.


☆☆☆☆☆ 0 votes

25 Min
5 Min
Stove Top


  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1 c
    sugar (granulated or caster)
  • 1 tsp
  • 1/2 c
    oil - vegetable, canola, rapeseed...no olive oil or coconut oil
  • 3/4 c
    apple cider vinegar
  • 1 can(s)
    black eyed peas
  • 1 can(s)
    pinto beans
  • 1 can(s)
    black beans
  • 1 can(s)
    shopey corn (white corn)
  • 1 jar(s)
    diced pimentos
  • 1 c
    celery (chopped/diced)
  • 1
    green or red pepper (diced)
  • 1
    white or yellow onion (diced)
  • ·
    pickled jalapeno (to taste)

How to Make Texas Caviar


  1. Make the brine: combine salt, pepper, sugar, water, oil, and cider vinegar. Bring ingredients to a boil (without stirring, although you can once or twice) and remove from heat. Allow to cool and set aside.

    Do not, repeat, do not use olive oil for this recipe. Do not substitute the sugar with demarra or brown sugar. I've tried these variations and it doesn't work. You can use white vinegar if need be, but stay away from malt vinegar or balsamic.
  2. Open all the cans and jars and place into a colander, rinse well and allow to drain. Place in a bowl. Add the celery, onions, diced pepper, and jalapeños (if desired). I personally despise green peppers and prefer to use a red pepper instead or none at all. It's all up to personal preference which one you use or add at all.
  3. Once the brine is cool, pour over the bean and veg. Mix well and place in the fridge for at least an hour. Make sure to stir/mix the beans to ensure the brine has infused in all the mix.
  4. Serve with Fritos scoops or tortilla scoops or just eat plain. This recipe will last for up to 5 days in the fridge.

Printable Recipe Card

About Texas Caviar

Course/Dish: Other Appetizers
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Healthy Heirloom

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