With as many variations as salsa itself, this healthy Texas Caviar Dip (also called Black-Eyed Pea Salsa or Cowboy Caviar) is considered a classic Lone Star State recipe. For some, it’s not complete without bottled Italian dressing; however, we decided to make it a bit more healthy by providing a choice of two healthy dressings. It’s still just as tasty and most likely a recipe that your family will request over and over. Feel free to use the leftovers of Texas Caviar Dip on scrambled eggs or as a spicy topping on vegetable dishes or fish and chicken.
Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of foodservice for the Zodiac Room at Neiman Marcus in Dallas, Texas. She first served the dish on New Year’s Eve at the Houston Country Club. When she later served it at the Driskill Hotel in Austin, Texas, it was named “Texas caviar,” as a humorous comparison to true caviar, an expensive hors d’oeuvre of salt-cured fish roe.
Healthy Texas Caviar Dip Recipe
2 (15 to 16-ounce) cans of organic black-eyed peas, drained and rinsed
1 (15 to 16-ounce) can organic black beans, drained and rinsed
1 (11-ounce) can of organic corn (or substitute defrosted frozen organic corn)
1 large red onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, chopped
1/2 cup of chopped cilantro
Jalapeño pepper (seeded and finely chopped)
Juice of 1 organic lime
Avocado – chopped (optional)
Cumin Vinaigrette or Chili Lime Dressing (recipes below)
Mix all ingredients together, and let marinate in the refrigerator for 4 hours. May be prepared a day before serving. Makes 8 to 10 servings.
Notes: You can also use either 3 cups of black-eyed peas or 3 cups of black beans if your family prefers one over the other.
Cumin Vinaigrette Dressing
- 2/3 cup raw apple cider vinegar
- 1 tablespoon organic Dijon mustard
- 11/2 teaspoons ground cumin
- 1 teaspoon minced garlic
- 1 teaspoon ground black pepper
- 1/2 teaspoon Himalayan salt
- Whisk in 1/2 cup extra-virgin cold-pressed olive oil
Mix all ingredients thoroughly with a spoon.
Chili Lime Dressing
- 1/4 cup extra-virgin, cold-pressed olive oil
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons cilantro, freshly chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes, add more or less according to preference
- 1/2 teaspoon ground Cumin
- 1 teaspoon Himalayan salt
- Whisk dressing ingredients together in a smaller bowl until well combined.
- Pour dressing over salad, stir through, and serve with chips or veggie sticks.
†Results may vary. Information and statements made are for education purposes and are not intended to replace the advice of your doctor. Oasis Advanced Wellness/OAWHealth does not dispense medical advice, prescribe, or diagnose illness. The views and nutritional advice expressed by Oasis Advanced Wellness/OAWHealth are not intended to be a substitute for conventional medical service. If you have a severe medical condition or health concern, see your physician of choice.