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Texas Caviar with Corn

To download a Spanish translation of this recipe click here.
Course: Appetizers
Cuisine: Regional American
Bean type: Black Bean, Kidney Bean, Pinto Bean, Red Bean, White bean
Nutrition attribute: Vegan, Vegetarian
Food type: Salsas, Sauces & Dips
Collection: Entertaining
Servings: 22
Calories: 141kcal
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Ingredients

  • ½ cup sugar or Splenda
  • ¼ cup oil
  • 1 cup vinegar
  • 1 15.5-ounce can pinto beans
  • 1 15.5-ounce can black beans
  • 1 15.5-ounce can navy beans
  • 1 15.5-ounce can black eye peas
  • 1 11-ounce can Shoepeg corn
  • 1 5.75-ounce can black olives sliced
  • ½ cup green olives sliced
  • 1 4-ounce can diced green chilies
  • 3 stalks celery
  • 2 pickled jalapeno peppers
  • black pepper
  • baked “Scoop” tortilla corn chips

Instructions

  • Dressing: Combine sugar, ¼ cup oil and vinegar in a medium saucepan. Bring to a boil.
  • Pour into a 3 or 4 cup refrigerator container and chill.
  • Caviar: Drain and rinse 4 cans of beans and peg corn. Pour into a large bowl.
  • Slice the black and green olives. Finely chop celery and jalapeno peppers.
  • Add olives, celery, peppers, chilies and dressing to the beans and corn. Stir to combine.
  • Season with black pepper. Taste and adjust seasoning if desired. Chill.
  • Serve with baked scoop corn chips. Cover and refrigerate leftovers.

Nutrition

Calories: 141kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Sodium: 495mg | Potassium: 166mg | Fiber: 5g | Calcium: 42mg