Texas Caviar is one of those potluck recipes that feels like it could live in multiple categories at once: dip, salad, side dish, and snack—all depending on what’s in your hand. Kay Thompson’s version is bright, crunchy, and incredibly satisfying, built from pantry staples you can keep on standby for gatherings.

The mix starts with shoepeg corn, black beans, and black‑eyed peas, all rinsed and drained so the flavors stay clean and fresh. Then you add chopped green pepper and plenty of green onions for bite, plus two cans of Ro‑Tel tomatoes (Kay notes she uses mild) for that signature tangy tomato-and-chile pop. The finishing touch is Italian dressing “to taste,” which means you can make it as bold or as subtle as you want.

I can understand why Kay came up with this after spending winters in Texas—this is exactly the kind of easy, scoopable snack you’d put out for friends while the conversation stretches on. The best approach is to start with a modest splash of dressing, toss, then add more as needed. If you’ve got time, a quick chill in the fridge lets everything mingle and taste even better.

Serve it with your favorite chips, or lean into the “salad” side and spoon it over romaine or alongside grilled chicken. For a fun twist, add diced avocado right before serving or turn up the heat with hot Ro‑Tel. However you style it, this Texas caviar has that irresistible combination of crunchy, zesty, and satisfying that keeps people coming back for “just one more scoop.”

Print Recipe

5 from 1 vote

Texas Caviar

A zesty, colorful bean-and-corn dip that’s equal parts snack and salad. It’s packed with crunch, brightened with Ro‑Tel tomatoes, and finished with Italian dressing to taste.

Prep Time15 minutes mins

Course: Appetizer, Side Dish

Cuisine: American, Tex-Mex

Keyword: black-eyed peas, gluten-free snack, italian dressing, peppers, potluck appetizer, ro-tel tomatoes, shoepeg corn, texas caviar dip with black beans, vegan dip

Servings: 10 people

Cost: $8-11

Equipment

• Can opener
• Colander
• Mixing bowl
• Cutting board and knife
• Measuring cup (for dressing, optional)
• Serving bowl

Ingredients

• 1 can shoe peg corn
• 1 can black beans rinsed and drained
• 1 can black-eyed peas rinsed and drained
• 1 green pepper I cut small
• 1 or 2 small bunches green onions
• 2 cans Ro-Tel tomatoes I use mild
• Italian dressing to taste
• Chips

Instructions

• Mix ingredients together.
• Add Italian dressing to your taste.
• Dip your favorite chips.

Notes

Recipe Tips

• Rinse the beans and peas well to remove extra salt and keep the dip tasting fresh.
• Cut the green pepper and onions small so it’s easy to scoop with chips.
• Start with a little Italian dressing, toss, then add more—too much can make it soupy.
• Chill 30–60 minutes if you have time; the flavors get brighter as it sits.

Recipe Variations

• Swap Italian dressing for a simple lime-and-olive-oil vinaigrette for a more Tex‑Mex twist.
• Add diced avocado right before serving for extra creaminess (best eaten the same day).
• Make it spicy by using hot Ro‑Tel or adding a diced jalapeño.
• Serve it as a side salad: spoon over romaine or alongside grilled chicken or burgers.

This recipe comes from 75 Years of Caring and Sharing (2006), a Jersey County, Illinois community cookbook published by the Jersey County Homemakers Education Association. Collections like this are packed with practical, from-scratch Midwestern cooking—family dinners, potluck classics, holiday baking, and simple pantry recipes meant to be shared and repeated.