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Texas Caviar..no fish

My friend Pearl gave me this recipe. She got it from a friend while holidaying in Texas. She says it is so good that you can eat it by spoonfuls. I agree!
  • 1/2 cup sweet green pepper, coarsely chopped
  • 1/2 cup sweet red pepper, coarsely chopped
  • 1/2 cup chopped onion, finely chopped
  • 1/2 cup celery, finely chopped, I use 1 cup and omit onions
  • 1 540 ml (19 oz) can chick peas or black eyed peas, drained
  • 1 540 ml can black beans or kidney beans, drained
  • 1 341 ml (12 oz) canned corn, not drained.
  • For the dressing:
  •  1/2 cup sugar, I have used slightly less with good results
  • 1/2 cup vinegar
  • 1/2 cup olive oil
  • 1 teaspoon cayenne pepper, more if you like a lot of spice
  • 1/2 can jalapeno peppers 
  1. Whisk together dressing ingredients and pour over the chopped vegetables, beans, and corn.
  2. Let sit in a covered container in fridge overnight. Stir before serving.
  3. Serve with multi grain tortilla chips. A wonderful 'veggie filled' snack.

23 comments:

  1. Yum....what a great looking dish to serve...and I can almost taste it already. This is my kind of caviar! Oh...and the dressing...super! jalepeno peppers would be fine by me....for a bit of a nip! I can well imagine how one would eat it with a spoon .... why wait for the chips! Thanks for the post!

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  2. That is a caviar I would dig into! Looks yummy.

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  3. Sounds wonderful, but as for me, I'd eliminate the sugar all together. Love it tangy, not sweet. Thanks for sharing.

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  4. oh this looks great...our family would really enjoy this,next week menu for sure! but betty this has ONIONS...do you and hubby eat it with or without ;^D.

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  5. Oh Char 'without' of course!
    I was tempted to omit onions in the recipe that I posted but that would never do!! smile

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  6. I made a very similar Texas caviar yesterday! This one looks really yummy--like it has a good kick to it and I like that:)

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  7. I've made Texas Caviar several times and it is always a hit with friends. I don't think I'm brave enough to try the fishy caviar. I'll stick with Texas Caviar.

    Have a great weekend!

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  8. I've made this before (without chick peas) and really didn't care for it. I think the chick peas will make all the difference. I'm gonna try it again. Did I mention I love chick peas?

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  9. What a beautiful and colorful salad. Your post made me wonder about the history of this dish, so I looked up more info on the net. Here's an interesting link that tells of the history of this food: http://tiny.cc/5R0Lp

    Thanks!
    LaTeaDah

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  10. Texas Cavier is simply divine. Your recipe is beautiful. Thanks for sharing.

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  11. I think I'd like this kind of caviar!

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  12. hmm...i had this for the first time last week at a potluck! HMMMMM....it was SO SUPER GOOD! i will be making it again shortly! :)
    not sure exactly what she had put in hers, but i'll try this recipe, i'm sure it'll be similar enough! i googled it earlier this week, and saw a few variations. this one looks good! THANKS!

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  13. Ohh .. I make something similar to this and it is a long-time favorite. I think I'll try it with your variations!
    It looks perfect !!

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  14. Once I had started making a three bean salad, decided I didn't like green beans, and started changing things around. What I ended up with was a recipe that is very, very much like yours. I don't use cayenne, but I do use cumin; no jalapenos, but that's a great idea and I'm going to copy it. Now I know the name of the recipe! It really is great!

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  15. Yummy, another savory to add to my list of appy's. I love using these kinds of recipes, as their is substance to them, and when you have a crowd, there's nothing like tortilla chips and a new recipe.
    I used your brunch sausage recipe several times over the holidays.
    Grand reviews.

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  16. I know we would enjoy this recipe! Sounds like something good for the Super Bowl game! Thanks!

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  17. Oh Betty, I am hungry for this right now, but I don't feel like chopping. .can you bring me some, I promise rain tommorrow instead of snow.

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  18. I am making this for myself for mother's day. I can't wait to eat it.

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  19. The name is a joke! "Black-eyed peas are so good that we think they're on par with caviar" and both caviar and black-eyed peas are small and round, etc.

    Another version at Texas Cooking.com.

    When I make it, I vary this recipe as follows:

    1) 2 ribs celery, minced (we like crunch!)
    2) Zest of 1 lime
    3) Juice of 1 lime + enough cider vinegar to equal the 2 tablespoons called for in the recipe
    4) More cilantro
    5) Seed the tomatoes

    Occasionally, it's made with black beans, but black-eyed peas are really the standard. They've always been popular here, and are eaten at New Year's for good luck and prosperity.

    We usually serve it with either scoop-style corn chips or toasted pita chips.

    Here's a bit on how it became popular. I don't know if that's the original recipe; I sort of doubt it. The one posted above is much healthier, although it's a bit more work.

    It's much better the second day. The onion and chiles are sort of clamorous until it's mellowed.

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  20. Can't be Texas Caviar if you leave the jalapeno out.

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  21. Use Splenda! you can't even tell the difference!! :-) Always tastes better when you let it marinate overnight!

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  22. Use Splenda you can't even tell the difference after it marinates overnight!!! :-)

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