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Texas Caviar with Potatoes

To download a Spanish translation of this recipe click here.
Course: Entrée, Side Dishes
Bean type: Black Bean
Servings: 24
Calories: 107.17kcal
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  • 2 pounds 20 red bliss potatoes
  • ½ pound dry black-eyed peas
  • ½ pound dry black beans
  • 2 cups yogurt
  • ¾ cup buttermilk
  • 1 bunch cilantro
  • 2 tablespoons cumin
  • 2 tablespoon chives
  • salt and pepper
  • 1 red pepper diced
  • 1 jalapeño minced


  • Peel and dice red bliss potatoes into small cubes. Boil until tender. Drain and cool to room temperature.
  • Cook black-eyed peas and black beans until tender. Drain and cool to room temperature.
  • Mix together the yogurt, buttermilk, cilantro, cumin, chives, salt and pepper.
  • Toss potatoes, black-eyed peas, beans, red pepper, and jalapeño with the dressing. Chill and adjust seasonings.


Serving: 1g | Calories: 107.17kcal | Carbohydrates: 19.58g | Protein: 6.61g | Fat: 0.59g | Cholesterol: 1.06mg | Sodium: 37.47mg | Fiber: 5.41g | Calcium: 69.94mg | Iron: 1.62mg