Our friend Wendy served this for a Wally and Bunco Night and I think it’s my new favorite dip! She got it from AllRecipes.com and they describe it as “…a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.”  If you have a smaller group, recipe can be halved.

Best-Ever Texas Caviar


  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 2 (15 ounce) cans white corn, rinsed and drained
  • 1 (4 ounce) can chopped green chiles, undrained
  • 1 jalapeno chile pepper, seeded and finely chopped (optional)
  • 1 red bell pepper – cored, seeded and finely chopped (Wendy used an orange pepper so feel free to improvise!)
  • 1 green bell pepper – cored, seeded and finely chopped
  • 1 small red onion, finely chopped (you can use a sweet onion!)
  • 1 bunch cilantro leaves, finely chopped
  • 1/2 cup rice vinegar
  • 1/2 cup olive oil
  • 1/3 cup white sugar
  • 1/2 teaspoon garlic powder (Wendy used a couple real garlic cloves instead so add according to taste!)


  1. Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
  2. To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Thanks Wendy for sharing :) Here she is below with the Bunco Hat LOLOL Awesome! My sister and I made a favorite dish that night: Goat Cheese Appetizers, and you can also see some original recipes that were created: Tami’s Fancy Mock Brie Pastry and Tari’s Orange Marmalade Plum Brie. Oh my gosh I love potlucks!

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