Texas Caviar-A "Great" appetizer!

This is a great crowd pleaser and a short post!😊 Just a few inexpensive ingredients, some Frito Scoops and you have an instant party! Everyone loves Texas Caviar. It will last in the refrigerator for up to a week, but it has never lasted that long in my refrigerator! It works great summer, winter, spring and fall for any type of event. The bad thing is once you start eating it you can't stop. The good thing is everything in this veggie dip is really good for you...except, maybe the sugar.

I've served it for Thanksgiving, Christmas, birthdays, friend get togethers, and at the lake. It's so good. All fresh ingredients with a savory dressing. No one who has tried it, doesn't like it. This recipe makes a large bowl of yumminess, if that's a word. I guess you could look at it this way, all your daily needs for veggies. LOL! The addition of black beans makes this so good and healthy. 

How to Make Texas Caviar and Ingredients Needed...
For this recipe you will need 2 cans of black beans, 2 cans of whole kernel corn and I use only 1 can of shoepeg corn. Shoepeg corn is a lot more expensive than regular corn, so I cut back on it. You won't be able to tell the difference. This recipe is very forgiving. So feel free to adjust the amounts of veggies you want to use.
You will also need a red, orange and green pepper. The recipe calls for yellow peppers too. Once again, I don't think you really need it. The corn is yellow and the other peppers add more color. You will also need celery and red onion. Dice the peppers, onion and celery very fine.
I love that there's so much color in this appetizer. 
You will need the following to make the sauce: sugar, salt, water, white pepper, apple cider vinegar and vegetable oil. Just follow the directions in the recipe to make the dressing. It's very easy. Let the dressing cool to room temperature before you pour on the veggies.

Texas Caviar Recipe...
This recipe is so good...and so very easy to make. 

  • 2 c. sugar
  • 2 tsp. salt
  • 2 tsp. water
  • 1 tsp. white pepper
  • 1 1/2 c. apple cider vinegar
  • 1 c. vegetable oil

Put all ingredients into a sauce pan and bring to a boil. Cook for about 3 minutes making sure sugar is completely dissolved. Remove from heat and cool to room temperature. While this is cooling, mix the following ingredients in a very large bowl.

  • 1 small red onion, chopped
  • 2 c. celery, chopped small
  • 1 bell red pepper, diced small
  • 1 bell green pepper, diced small
  • 1 bell orange pepper, diced small
  • 2 cans Shoepeg corn
  • 2 cans black beans, rinsed and drained
  • 2 cans regular corn, rinsed and drained

Add cooled liquid to the vegetables. Store in refrigerator overnight. Drain, and then serve with chips, or crackers or Scoops. If there are any leftovers, and in most instances there won't be, you can store in fridge for up to a week.

One Final Thought
I love cooking and have tried a million recipes. Well, not a million, but sometimes it feels like it. We all love great dips and appetizers. This one gets '2" thumbs up...I guarantee you will make it again and again.


Always remember..."Life's short...eat dessert first!"...words to live by!