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Bowl of Texas Caviar with lime wedges and tortilla chips.

Texas Caviar

  • Author: Rae Aflatooni
  • Total Time: 15 minutes
  • Yield: 10-12 servings 1x
  • Diet: Vegan


Texas caviar is a quick and easy bean salad summer salad that’s vegan and gluten-free. It can be enjoyed as an appetizer, snack, or dip paired with tortilla chips. 


Units Scale
  • 1 1/2 cups black beans, cooked
  • 1 1/2 cups black-eyed peas, cooked
  • 1 1/2 cups sweet corn, cooked
  • 2 large avocados, cubed
  • 1 large red onion, diced
  • 1/3 cup cilantro, diced
  • 2 clumps green onions, chopped
  • 3 cups tomatoes, diced
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons ground black pepper
  • 3/4 teaspoon Himalayan salt
  • Juice from 4 medium limes


  1. Combine all ingredients into a large bowl and mix thoroughly. 
  2. Serve with vegan tortilla chips or however the heck you like!


  • You can definitely use canned beans for this recipe. I would just make sure to rinse them well and even dry them off a bit. 
  • Cowboy caviar should be kept in an airtight container in the fridge for up to 3-5 days. (A glass container will help keep it fresher for longer.)
  • This easy bean salad can be kept in the fridge for 3-5 days. This recipe calls for avocado though, so if you do plan on storing it for more than two days then I would keep the avocado separate and just add a bit to each serving as you go.
  • Prep Time: 15 minutes
  • Category: Side, Salad, Dip
  • Cuisine: American

Keywords: texas caviar, cowboy caviar, avocado salad, avocado dip, avocado bean dip