Texas Caviar is such a beautiful and healthy dip. Every time I take it somewhere it gets devoured and I’m always asked for the recipe.
Some people call it by other names, like Cowboy Caviar or Black Bean and Corn Salsa. Call it whatever you want just make sure you give me some! 🙂
As you can see from the picture, the ingredients are really simple. Black beans, tomatoes, onion, jalapeno, bell pepper and sweet corn. Chop all of those yummy and healthy things up, throw them in a bowl and all you need is one more ingredient and you’ve got yourself a delicious dip!
The last ingredient that pulls it all together is a little surprising, but trust me it works. You toss it all together with a cup of Italian Salad Dressing. The dressing adds the perfect amount of zing and makes it so delicious. I have seen similar recipes that call for a homemade dressing. Those are delicious too, but this is just soooo easy, this dip literally only takes minutes to make and the hardest part is chopping the onions, peppers and tomatoes.
One of the things I love about this dip is that it is chuck full of fiber and protein. If you know me, you know I am kind of obsessed with getting enough fiber in your diet. It really helps with weight maintenance. And if you are trying to lose weight, fiber can be your best friend.
When ever I am making an extra effort to be healthy (aka refraining from sugar and other unhealthy foods) and I have a party to attend, this Texas Caviar is my go to. By taking it, I know that there will be at least one healthy option for me to snack on and help me to stay on track.
There is one really important thing that I think makes this dip extra special. It’s the type of corn you use. It totally matters. Frozen sweet corn is the best, best, best option for corn in this recipe. You can use other corn, but it just won’t have that special pop of sweetness that balances out the whole dip.
My favorite brand of sweet corn to use is this, Pic Sweet Super Sweet Corn. It’s the best. If you can’t find this brand just find any frozen sweet corn. Make sure is says sweet. Can you tell I’m a bit passionate about the sweet corn?
Also, when I make this I never add any of the seeds from the jalapeno, but if you like things spicy, you could experiment with leaving some or all of the seeds in the jalapeno.
I prefer to use an orange bell pepper and a purple onion in this recipe because I like trying to get as many different colors in the dip as possible. It just makes it so pretty, but you could totally use any color of bell pepper and a yellow or white onion if you prefer.
This recipe makes a fairly large amount of dip, but believe me, served with some corn chips it will disappear quickly.
The last place I took this dip was to a little get together with some mom’s from my son’s football team. It was such a hit! I am telling you this recipe is always a favorite and absolutely perfect for upcoming potlucks and BBQ’s now that the weather is warming up. It’s also great to just keep in your fridge to add to salads or snack on all week. I won’t judge if you keep it all for yourself!
- 2 (15 oz) cans black beans, drained and rinsed
- 5-6 roma tomatoes (approx 2-3 cups chopped)
- 1 medium red onion, finely chopped (approx 1 cup)
- 1 (12 oz) bag of sweet corn (look up in post to see brand and type I recommend)
- 1 orange bell pepper, finely chopped
- 1 jalapeno, seeded and finely choppped
- 1 cup Italian Salad Dressing
- Bag of your favorite corn chips
- In a large mixing bowl combine all ingredients and mix well.
- Cover with a tight fitting lid or plastic wrap and refrigerate at least 1 hour before serving.
- Serve with your favorite corn chips.
- Store leftovers in an air tight container in your fridge for up to 1 week.