Texas Caviar (Avocado and Black Bean Dip)
Flavorful, filling, and festive, this homemade Texas Caviar is the perfect addition to any gathering. Made with black beans, avocado, corn, and more this vegan chip dip will have everyone reaching for more!
2025 Update: This recipe was originally shared in June 2019. This post has been updated to include new photos, detailed directions, and additional tips. I hope you enjoy this Texas Caviar recipe.
In a previous life, I ate almost no vegetables unless they were hidden under a blanket of ranch dressing. Thankfully I have moved FAR beyond and one of the dishes I have to thank is Texas Caviar.
This delicious black bean and tomato dip came into my life nearly 15 years ago and I have been making it ever since.
Bright reds, greens, and yellows provide an eye-popping look and a fresh flavor. This dish easily stands alone, mixes with quinoa, or lofts on top of a salad. I personally prefer to serve it straight up as a dip next to a large bowl of tortilla chips.
What is Texas Caviar?
Don’t let the name deceive you. This is not just a bowl of pasteurized catfish eggs. It is a colorful dish made up of many fresh veggies that makes an excellent snack for potlucks, backyard BBQs, and more!
Texas Caviar, also referred to as Cowboy Caviar, was invented around the 1940s and was a blend of black-eyed peas, bell pepper, onion, and a vinaigrette-based dressing.
The main difference between traditional Texas caviar and the recipe I make every summer is the use of black beans in place of black-eyed peas (just my personal preference).
How to Make Texas Caviar
Ingredients You’ll Need
- Black Beans- Drained and rinsed.
- Corn- Also drained and rinsed.
- Roma Tomatoes- Seeded and diced.
- Jalapeño- Seeded and diced for a mild kick, leave the seeds if you’d like more heat in the dip.
- Bell Pepper- You can use a colorful blend of red, green, or yellow bell pepper or stick to one color if you prefer.
- Cilantro- Washed and chopped into fine pieces, optional if you are one of those people who taste soap when you eat cilantro.
- Avocado- Ripe and cut into cubes.
- Dressing- Made from red wine vinegar, olive oil, Italian seasoning, lime juice, garlic, salt, pepper, and thyme.
Step-by-Step Directions for Texas Caviar
- Prep canned items: Drain and rinse the black beans and the corn and add to a large bowl.
- Chop veggies: Chop the Roma tomatoes, bell pepper, jalapeño, and cilantro. Add these chopped vegetables on top of the beans and corn.
- Make dressing: In a medium bowl whisk together olive oil, red wine vinegar, lime juice, Italian seasoning, garlic, salt, pepper, and thyme. Set aside.
- Dress the caviar: Pour the dressing over the bowl of chopped veggies.
- Refrigerate for 1 hour to allow the dressing to sink in and add chopped avocado when you are ready to serve.
A note about the recipe
Please feel free to go rogue on the recipe! Want more beans? Add them. Like more heat? Keep the seeds in the jalapeño. Think there is too much of something? Cut back on it.
Simply put, add more of what you like, take out what you don’t. It is yours to get creative with!
Helpful Kitchen Tools
As a simple no bake recipe, this avocado and black bean dip has a few kitchen tools that just make it simple to whip up.
- Glass mixing bowls– These are my go-to glass bowls that I mix every dressing and dip in.
- Mini whisk– I love mixing up the dressing for this Texas caviar with the mini whisk.
- Spatula– Perfect for folding the ingredients together and then tossing in the dressing.
Storing Black Bean and Avocado Dip
Depending upon when you plan to enjoy this simple Texas caviar recipe will determine how you want to store this hearty dip.
- Serving the same day? Simply cover the bowl with plastic wrap until you are ready to serve the dip.
- Making in advance? Keep in an airtight container without the avocados for up to 24 hours before you want to serve. I would not suggest making it more than a day in advance.
- Storing leftovers? Place leftover Texas Caviar in an air-tight container for up to 3 days.
Serving Suggestions for Texas Caviar
There are a number of ways you might enjoy this Texas caviar recipe. Direct from the bowl with a salty tortilla chip is at the top of my list.
Some other ways you might want to enjoy this black bean and avocado dip include:
- Mixed in with fresh quinoa for a filling grain bowl.
- Tossed with pasta like this Texas Caviar Pasta Salad recipe.
More Summer Sides to Try
If you tried this Texas Caviar recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Texas Caviar
Fresh and flavorful, this easy to make Texas Caviar comes together with fresh produce, beans, and a light red wine dressing. Perfect for summer gatherings and snacking!
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
Ingredients
- 2 cans Black Beans (drained and rinsed)
- 1 can Corn (drained and rinsed)
- 2 Roma Tomatoes (diced)
- 1 Jalapeño (seeded and diced)
- 1 Green Bell Pepper (diced)
- 1 Red Bell Pepper (diced)
- Cilantro (to taste, I usually put in roughly ¼ c.)
- 2 Tbsp Red Wine Vinegar
- 3 Tbsp Olive Oil
- 1 Tbsp Italian Seasoning
- 2 Limes (juiced)
- 3 Garlic pods (microplaned or diced very small)
- Salt (to taste)
- Pepper (to taste)
- 2 tsp Thyme
- 2 Avocados (ripe)
Instructions
- Drain and rinse the black beans and the corn and add to a large bowl.
- Chop the Roma tomatoes, bell pepper, jalapeño, and cilantro. Add these chopped vegetables on top of the beans and corn.
- In a medium bowl whisk together olive oil, red wine vinegar, lime juice, Italian seasoning, garlic, salt, pepper, and thyme. Pour over the Texas Caviar and stir to combine.
- Refrigerate for 1 hour to allow the dressing to sink in and add chopped avocado when you are ready to serve.
Notes
This dish can be made ahead. I would recommend making it a day in advance and allowing to chill in the fridge before serving. If you go this route, hold off on adding the avocado in until you are ready to serve.
It will last in the fridge 3-5 days depending on how much avocado you end up using.
The bell pepper colors are not set in stone. If you are like me and don’t know why one bell pepper costs more per pound than the others and you just want to grab two green ones it will not impact the taste at all.
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