Name: Texas Caviar
Prep time: 25 min
Yield: 10 servings
Cuisine: Southern
Ingredients: 2 cans (15 oz.) black beans, drained and rinsed; 2 cans (15 oz.) black-eyed peas (black-eye beans), drained and rinsed, or 3 cups (515 g) cooked black-eyed or other field peas; 2½ cups fresh white corn kernels, cooked; 1 can (4 oz.) chopped mild green chiles; 1 medium red bell pepper, finely chopped; 1 medium green bell pepper, finely chopped; 1 small red onion, minced; 1 jalapeño pepper (optional), seeded and finely chopped; 1½ cups finely chopped fresh flat-leaf parsley leaves; ½ cup apple cider vinegar or red wine vinegar; ½ cup extra-virgin olive oil; 2 tsp. superfine (caster) sugar; 1 tsp. kosher salt, or ½ tsp. fine salt; ½ tsp. garlic powder; ½ tsp. freshly ground coarse black pepper

Texas Caviar

From pantry staples to party-ready platter

Recipe by Michael W. Twitty

October 29, 2025

Michael W. Twitty based this no-frills recipe on a black bean and black-eyed pea salad that cookbook author Helen Corbitt created while working at the Houston Country Club. “It is jokingly compared to caviar because of the visual similarity of black-eyed peas to fish eggs, yet it’s incomparably cheap to make,” he writes in his new cookbook, Recipes from the American South. “Nevertheless, it’s a great addition to any party with crackers, chips, and crudités.”

Read our Q&A with Twitty here.

Ingredients

2 cans (15 oz.) black beans, drained and rinsed
2 cans (15 oz.) black-eyed peas (black-eye beans), drained and rinsed, or 3 cups (515 g) cooked black-eyed or other field peas
2½ cups fresh white corn kernels, cooked
1 can (4 oz.) chopped mild green chiles
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
1 small red onion, minced
1 jalapeño pepper (optional), seeded and finely chopped
1½ cups finely chopped fresh flat-leaf parsley leaves
½ cup apple cider vinegar or red wine vinegar
½ cup extra-virgin olive oil
2 tsp. superfine (caster) sugar
1 tsp. kosher salt, or ½ tsp. fine salt
½ tsp. garlic powder
½ tsp. freshly ground coarse black pepper

Preparation

In a large bowl, combine the black beans, black-eyed peas, white corn, green chiles, both bell peppers, red onion, jalapeño (if using), and parsley.

In a screw-top jar, combine the vinegar, olive oil, sugar, salt, garlic powder, and black pepper. Shake well until combined.

Pour the dressing over the bean mixture, then toss until well combined and evenly coated.

Serve immediately or refrigerate until ready to serve.

Store airtight in the refrigerator for up to one week.