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Zesty Texas Caviar Salad Recipe: The Ultimate Crowd-Pleasing Side Dish

Zesty Texas Caviar Salad

A bright, no-cook bean, corn, pepper, and tomato salad tossed in a sweet-tangy apple-cider vinegar dressing. It makes about 8 cups, or approximately 8–10 side-dish servings.
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Prep Time 25 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Black-eyed peas, drained and rinsed
  • 1 15-ounce can Whole-kernel corn, drained
  • 1/2 cup Red onion, finely chopped
  • 1/2 cup Red bell pepper, chopped
  • 1/2 cup Green bell pepper, chopped
  • 1/2 cup Fresh tomato, chopped
  • 1 Small jalapeno, seeded and finely minced
  • 1/4-1/2 cup Fresh cilantro, chopped
Dressing
  • 1/2 cup Olive oil
  • 1/2 cup Apple-cider vinegar
  • 1/4 cup Granulated sugar
  • 1 teaspoon Kosher salt or table salt
  • 1/2 teaspoon Ground black pepper
  • 1 tablespoon Fresh lime juice, optional

Method
 

Step-by-Step
  1. Drain and rinse the black beans and black-eyed peas thoroughly. Drain the corn well so excess liquid does not weaken the dressing.
  2. Chop the red onion, red bell pepper, green bell pepper, tomato, jalapeno, and cilantro into small, relatively uniform pieces.
  3. Whisk the olive oil, apple-cider vinegar, sugar, salt, black pepper, and optional lime juice in a separate bowl until combined.
  4. Combine the beans, peas, corn, vegetables, and cilantro in a large bowl. Pour the dressing over the mixture and toss gently to keep the beans intact.
  5. Cover and refrigerate for at least 1 hour, or chill overnight for fuller flavor. Stir again before serving and adjust the seasoning if needed.

Notes

Rinse and drain canned ingredients very well to prevent a watery salad. For an optional variation, fold in 1 diced avocado immediately before serving so it stays fresh. You may also add 1/2 teaspoon ground cumin or a pinch of chili powder for a more Southwestern flavor.