When I first tried Texas Caviar at a friend’s house years ago, I was expecting something that looked like…caviar. I quickly realized that Texas Caviar bears no resemblance to the fancy fish eggs from the sea.
This side dish is a refreshing hybrid between Texas Caviar and rich guacamole made with ripe avocados. It’s a wonderful medley of flavors that can be served with tortilla chips, added to tacos, or even enjoyed on its own.
![](https://chefsclubkitchen.com/wp-content/uploads/2023/07/shutterstock_260238575-1.jpg)
Texas Caviar Meets Guacamole, with Tortilla Chips
Ingredients
For the Texas Caviar:
- 1 can black-eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup canned corn, drained and rinsed
- 1 red bell pepper, small dice
- 1 small red onion, small dice
- 1 Roma tomato, seeds removed, flesh cut medium dice
- 1 fresh jalapeño, finely minced
- ½ cup fresh cilantro, finely chopped
- 2 Tbsp olive oil
- Zest from 1 lime
- Juice from 1 lime
- Kosher salt and freshly-ground black pepper, to taste
For the Guacamole:
- 3 ripe avocados, peeled
- Zest from 1 lime
- Juice from 1 lime
- 2 Tbsp fresh cilantro, finely minced
- ¾ tsp Kosher salt
- 1 bag of tortilla chips, for serving
Instructions
- Begin by preparing the Texas caviar.
- In a large bowl, combine the black-eyed peas, black beans, corn, diced bell pepper, diced red onion, diced Roma tomato, minced jalapeño, and chopped cilantro.
- In a separate bowl, whisk together the olive oil, lime zest, lime juice, Kosher salt, and freshly-ground black pepper.
- Pour the liquid dressing over the bean mixture, and stir well to combine.
- Let this mixture sit for about 15 minutes to let the flavors meld together.
- While the Texas caviar is marinating, prepare the guacamole
- Halve the avocados, and remove the pits.
- Scoop the avocado flesh into a bowl, and add the lime zest, lime juice, cilantro, and Kosher salt.
- Mash the avocado and other ingredients together with a fork until you achieve your desired consistency.
- *Some prefer like their guacamole chunky, while others prefer it smoother—you do you.
- Toss the Texas Caviar mixture in the dressing again, and drain off any extra liquid.
- Fold the prepared guacamole into the drained Texas caviar mixture.
- Gently mix until they are well combined.
- Refrigerate the appetizer for ten minutes before serving to allow the flavors to meld together.
- Serve chilled with tortilla chips, or as a topping for your favorite Mexican dishes.