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Texas Caviar Recipe



This delicious snack is adapted from the same recipe served at the Cowgirl Hall of Fame Restaurant in Fort Worth, Texas and is the perfect thing to serve at a Texas-style barbecue. 

Click here to see how to host a Texas-Style Backyard Barbecue Cocktail Party.


  • One 15-ounce can black beans, rinsed of juice
  • One 15-ounce can black-eyed peas, rinsed of juice
  • One 15-ounce can red kidney beans, rinsed of juice
  • 1 small jar chopped pimentos, juice included
  • 1 bunch scallions, thinly sliced, green part only
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • ½ bunch parsley, chopped
  • ½ bunch cilantro, chopped
  • 1 can of Rotel with green chilies
  • 1 cup Paul Newman Balsamic Vinaigrette
  • 1 green (or red) bell pepper, finely chopped
  • 3 cloves fresh garlic, pressed or minced
  • 1 can corn kernels (optional)
  • 1 avocado, diced (optional)
  • Fresh jalapeños, diced (optional)
  • Pita chips, Fritos, or tortilla chips, for serving


In a large bowl, combine all ingredients and stir very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. The longer it sits; the better it gets. Serve with pita chips, large Fritos, or tortilla chips.