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Texas Caviar

Author: Anita's Table Talk



  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped (jarred roasted red pepper works)
  • 1 small jalapeno pepper. seeds removed, chopped (jarred works)
  • 1 cup chopped green onions
  • 1 can pinto beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can black-eyed peas, drained and rinsed
  • 1 can white shoepeg corn, drained and rinsed


  • cup sugar (or up to ½ cup if you like it REALLY sweet)
  • ¾ cup extra-virgin olive oil
  • ½-¾ cup cider vinegar
  • 1 teaspoon cumin
  • 3/4 teaspoon salt (or to taste)


For the Salad

  • COMBINE all salad ingredients in large bowl.

For the Dressing

  • MIX dressing ingredients in a bowl. POUR over the vegetables and STIR to combine. REFRIGERATE overnight. DRAIN before serving. SERVE as a side salad or with tortilla scoops.