Texas Caviar

Marianne Gleason


There are many versions of this recipe out there, but this is how I make it for our get togethers.


☆☆☆☆☆ 0 votes

20 Min


  • 5 can(s)
    ro*tel (diced tomatoes & green chilies)
  • 2 can(s)
    black beans, rinsed and drained
  • 1 can(s)
    great northern beans, rinsed and drained
  • 1 can(s)
    corn, drained
  • 1
    green bell pepper
  • 1
    red bell pepper
  • 1
    jalapeno pepper
  • 6
    green onions
  • 1/4 c
    cilantro, chopped
  • 8 oz
    bottle italian dressing (drain the oil off the top)
  • 1 tsp
    garlic powder

How to Make Texas Caviar


  1. Rinse and drain all beans. Drain the can of corn.
  2. Dice red and green bell peppers and green onions. Take the seeds out of the jalapeno and finely dice. Chop cilantro to measure 1/4 cup or to taste.
  3. Add all ingredients to a large bowl. Sprinkle garlic powder over top and mix well.
  4. Pour the oil off the top of the Italian dressing. Add to bowl and mix again. Refrigerate until ready to serve. I like to make it at least a few hours ahead so the flavors have time to meld. Serve with tortilla chips.

Printable Recipe Card

About Texas Caviar

Course/Dish: Other Salads, Other Snacks
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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