Classic Texas Caviar

Classic Texas Caviar

123 Reviews 8 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.”

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Adjust Servings

Original recipe yields 5 cups



  1. Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

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Reviews (123)

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Highly tasty. Highly addictive. We substitute one can of black-eyed peas for a can of shoepeg corn to add a little variety.



This recipe is AWESOME! I added only one jalepeno since I am a wimp and I use evoo and garlic wine vinegar instead of what is called for in the recipe, and I add a few more peppers and such. This is a must at get togethers!



I've made this many times before using Good Seasons salad dressing as the "marinade" - while that is good, this is MUCH better. A subtle yet tasty twang - I used Rotel tomatoes (blue can) beans, corn, black eyed peas, small diced chiles, some chopped jalapenos, cilantro, green onion and a couple squirts of lime juice - addictive way to squeeze in veggie servings!

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Amount Per Serving (40 total)

  • Calories
  • 40 cal
  • 2%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 4 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 112 mg
  • 4%

Based on a 2,000 calorie diet



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Texas Caviar I


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Texas Caviar