Classic Texas Caviar

Classic Texas Caviar

Made  times

"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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servings 40 cals
Serving size has been adjusted!

Original recipe yields 40 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.


  1. 186 Ratings

Most helpful positive review

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

Most helpful critical review

It was good, I wasn't a big fan of it but others really liked it! Had to spice it up after it sat overnight.

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. ...

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,...

This was awesome and I will definately make again. Word of caution: WHEN CHOPPING THE JALEPENO PEPPER, WEAR GLOVES!!! I had some weird reaction and my hands burned like they were on fire for abo...

i really like texas caviar but i only had balsamic vinegar so i used that and it was too strong. plus there was a lot of juice. i ate this as a side dish with a barbecue dinner and it wasn't as ...

This was a surprise hit at my last family party. I had an uncle in town who is vegan, so I tried to find something extra I could make for him to enjoy besides salad! My in-laws who are usually...

Made this to go along with a big BBQ I did. Everyone was a tad leery at first until they tried it, then it was gone in no time. Matter of fact, I didn't even get to try it. Thanks for the rec...

I love this recipe! I make a double batch everytime. I do like to add a little bit more heat with an extra two serrano peppers and one or two more jalapenos. I also like to add a few fresh to...

I followed this recipe to the "T"... It was awsome. No changes needed. I made this for a dinner party and EVERYONE loved it, even the picky kids and hubby.

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