Name: Easy Mexican Caviar (Texas Caviar Recipe)
Prep time: 15 min
Total time: 15 min
Ingredients: 1 15 oz black beans (can, drained and rinsed); 1 15 oz black-eyed peas (can, drained and rinsed); 2/3 cup onion (diced small); 1/2 cup celery (diced small); 2 teaspoons garlic (fresh, minced); 2/3 cup cilantro (fresh, chopped); 2 tablespoons pickled jalapenos (optional, or use fresh diced jalapenos or diced canned green chilies); 2 teaspoons lime juice (fresh squeezed); 1/3 cup red wine vinegar; 3/4 teaspoon salt ((I like a bit more) ); 1 teaspoon cumin; 2 tablespoons sugar; 1 10 oz diced tomatoes with green chilies (can, drained); 1 5 oz green chilis (mild or medium heat)

When it comes to hosting a casual get-together, I always find myself coming back to this Mexican Caviar recipe. It’s one of those dishes that checks all the boxes: quick, easy, fresh, and perfect for feeding a crowd. I’ve served it at summer cookouts, potlucks at church, and even as a last-minute snack when unexpected guests stopped by.

With its vibrant mix of beans, crisp veggies, and zesty dressing, this dip has become a regular on my menu. While I usually call it Mexican Caviar, this dish is sometimes known as Texas Caviar. No matter what you call it, it’s always a hit at any gathering.

cowboy caviar aka mexican caviar in a bowl with chips

There’s a reason I make this dip again and again. It delivers bold, tangy flavor and bright, colorful ingredients, making it a crowd-pleaser for any gathering. It’s incredibly beginner-friendly, which means anyone can make it with confidence. I love how quickly it comes together, just 15 minutes of chopping and mixing. It’s also easy on the wallet, using basic pantry staples like canned beans and simple seasonings. To make things even smoother, you can prep the veggies ahead of time or make the whole dish a day in advance. Plus, you can customize it with different beans, fresh jalapeños, or extra herbs for a twist. This flexibility makes it a natural fit for a Mexican Dinner Party or a game-day spread.

Gina’s Quick Tips Before You Get Started

Important Prep Tips Before Starting the Recipe:

Use room temperature ingredients if you plan to serve right away.
Dice everything about the size of the beans for easy scooping, similar to what you’d want in a chunky Spicy Pico de Gallo Recipe.
A food chopper makes prep fast and uniform.

Common Mistakes When Making This Recipe:

Not rinsing the beans thoroughly can make the dip taste muddy.
Using bottled lime juice instead of fresh affects the flavor. Always go fresh.
Over-mixing can smash the beans. Be gentle when combining.

Ingredient Tips

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

Black beans: Use canned, drained, and rinsed. Cooked dried beans work too if you have them on hand. They’re also great in this Chipotle Mexican Grill Black Beans Recipe.
Black-eyed peas: Look for canned, unseasoned peas. Pinto or navy beans make a good substitute. Try using leftovers in this Creamy Black-Eyed Pea Hummus Recipe.
Onion: Red onions offer color, but yellow or sweet onions are great too. Dice them small for even bites.
Celery: Use fresh, firm stalks. You can swap it with diced bell pepper for a similar crunch.
Garlic: Use freshly minced cloves. Avoid jarred garlic for best taste.
Cilantro: Chop just before using for freshness. Substitute with flat-leaf parsley if preferred.
Pickled jalapeños: Drain well before dicing. Fresh jalapeños or canned chilies also work.
Lime juice: Fresh squeezed only. Bottled versions won’t deliver the same brightness.
Red wine vinegar: Any brand works. You can swap with apple cider vinegar or white wine vinegar.
Cumin: Ground cumin is best. Store in a sealed container for freshness.
Diced tomatoes with green chilies: Drain thoroughly. Ro-Tel is a popular option, but any brand will do.
Green chilies: Use mild or medium canned chilies based on your heat preference. Drain before adding.

How To Make Mexican Caviar

Prep the Beans & Chop the Veggies

Rinse and drain the canned black beans and black-eyed peas thoroughly. This keeps the dip clean and fresh-tasting.

Finely dice the onion, celery, cilantro, garlic, and jalapeños. Aim for small, even pieces so they mix well with the beans.

celery, onions, cilantro lime, garlic and jalapenos

Combine & Add Dressing

In a large mixing bowl, combine the beans and chopped vegetables. Stir gently to keep the beans whole.

Add the red wine vinegar, lime juice, salt, cumin, and sugar to the mixture. Stir gently to combine and dissolve the sugar.

Add Tomatoes and Chilies

Drain the tomatoes with green chilies and the additional can of green chilies. Stir them into the mix.

Refrigerate for a few hours to allow the flavors to develop. Bring to room temperature before serving. This dip pairs beautifully on a snack table with Creamy Homemade Restaurant Style Queso Dip or Easy Buffalo Rotisserie Chicken Dip Recipe.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: Easily gluten-free and vegan. To reduce sugar, use a sugar substitute or omit entirely.

Flavor Enhancements: Add fresh corn, diced bell peppers, avocado, or extra cilantro. The flavor base also works well in a colorful Quick Mexican Brown Rice Salad & Dressing.

Add-In Options: Try diced mango for sweetness or a splash of hot sauce for kick.

Simple Substitutions: Use different beans like pinto or chickpeas. Swap vinegar types or use red bell pepper in place of celery.

Tips for Recipe Success: Let it sit for at least 2 hours before serving. For best results, make it the night before.

Mexican Caviar Recipe in a blue bowl with taco chips by it.

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 4 days.
Do not freeze, as the vegetables will lose their texture.
Stir before serving again to redistribute the dressing. You could also repurpose leftovers in a taco bar like the ones featured in Fun Food and Snack Bar Ideas for a Party.

Biblical Hospitality Tips

“Hospitality is not about having the perfect home or the perfect meal. It’s about sharing what you have with love and grace.”
—Intentional Hospitality

This vibrant Texas Caviar recipe is a delightful blend of black beans, black-eyed peas, crisp vegetables, and a zesty cumin-lime dressing. It’s a dish that embodies the spirit of community and sharing. Whether served at summer cookouts, church potlucks, or as a quick snack for unexpected guests, it brings people together around the table.

Prep-Ahead Tip: This Texas caviar can be made a day in advance. In fact, allowing it to sit overnight enhances the flavors, making your hosting duties easier on the day of the event. If you’re planning a spread, it pairs perfectly with Easy Make Ahead Party Dips For A Crowd like queso or buffalo chicken dip.

If you try this recipe, I’d love to hear how you served it! Leave a comment or share your tips below. And don’t forget to sign up for my email list for more recipes and hospitality ideas.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

Easy Mexican Caviar (Texas Caviar Recipe)

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Gina’s Quick Tips Before You Get Started