Texas Caviar – Updated

I first wrote about this dip back in 2015 in Aunt Amy & Uncle Mike’s Texas Caviar (click for link to original post). Since that date I have made a few minor revisions to the recipe to improve upon it (at least to me). It is still a deliciously easy dip that is even better when it sits overnight so you can easily be ready to serve it when your guests arrive.


This is delicious if you like the taste of vinegar.  We have made this with apple cider vinegar (my favorite), white vinegar (less tart and more mellow) and balsamic vinegar.  All work well. The longer the dip sits, I recommend at LEAST 3-4 hours but 8 up to 12 is really best.

Serve with tortilla chips, pita chips, or a spoon!

Texas Caviar


"A simple dip that makes you feel almost like you are eating healthy!"


  • 1 can black beans, drained and rinsed
  • 1 can black-eyed peas, drained
  • 1 can white corn, drained
  • 1 jar pimentos chopped and drained
  • 2 ribs of celery, chopped
  • 1 medium red onion, chopped
  • 1/2 cup of olive oil
  • 1 cup of apple cider vinegar
  • 1 cup sugar
  • tortilla chips or pita chips for serving


  1. In a medium bowl add together black beans, black-eyed peas, white corn, pimentos, celery, and red onion.
  2. In a small saucepan over low heat mix together olive oil, vinegar and sugar.  Cook until sugar has melted and liquid is clear.  Cool.
  3. Pour cooled sugar mixture over bean mixture.  Stir well and refrigerate for at least 3-4 hours before serving.  Best if made the day before.  Drain any  excess liquid from dish before serving.


3 Comments Add yours

  1. Looks like you could also eat like you would eat fruit salad.

    Liked by 1 person

  2. Great recipe. Link up your favorite Summer recipe on my July link party.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!


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