January 26th, 2012

Texas Caviar

Texas Caviar

Winter has finally arrived here in Utah, and this morning I looked out the window at our frozen swimming pool and was reminded of an incident involving my son. Several years ago, before he morphed himself into the intelligent teenager that he is today, he came into the house one wintery day and announced that he had just walked across the swimming pool. Suddenly I had one of those motherly panic moments: WHAT??? Don’t do that! What if you fell through the ice and we couldn’t get you out?

I don’t think that message put one little damper on his excitement. I mean, in the mind of a 12-year-old boy, it must be pretty cool to know that you just walked across a swimming pool. Well, when I thought about that incident this morning, I decided to go outside and take a picture of the pool in its frozen state. And of course I just had to take it one step further by doing this.

I just couldn’t resist. It’s the one and only time they’ll ever be allowed to ice skate on the swimming pool. Okay, on to today’s recipe. . . Have you heard of Texas Caviar? While I was making it, both of my girls asked the same question: Does it have fish eggs in it? Nope, not even close. It’s like a salsa with beans and corn. I actually had two recipes for it, and I wanted to know which one was the best. The only way for me to find that out was to make them both at the same time because it’s too hard for me to remember flavors from one day to the next. I once tried doing that with potato salad recipes, but it didn’t work. Anyway, I made both Texas Caviar recipes on the same day, everybody voted, and this one was the unanimous winner.  To make it, you’ll need Good Seasons Italian salad dressing mix, corn, blackeyed peas, tomatoes, cilantro, green onions, avocados, and some tortilla chips or corn chips.

Prepare the salad dressing mix according to the directions on the package and set aside. Drain the corn and blackeyed peas and place in a medium-sized bowl.

Chop the remaining vegetables.

Add them to the bowl.  Then pour the dressing on top and stir to combine.

Serve with tortilla chips or corn chips.  I’ll tell you right now, it’s hard to stop eating this stuff. It’s really good!

Texas Caviar

Posted under Appetizers, Mexican

4 Responses to “Texas Caviar”

  1. Hello, Laura! I am Jan Palmer’s daughter. I love this blog and will be referring to it often. I will be taking Texas Caviar and chips in a basket just like this, to a family reunion tomorrow. Thank you for the great idea.

  2. Sarah, thanks for visiting. I’m glad you found a recipe to take to your family reunion. My family loves that Texas Caviar. By the way, I think your mom is the cutest, sweetest lady. Just love her!

  3. Does this make a lot or should I double it for a party?

  4. Cate, it makes more than what you see in the picture I took. I would say it would be good to serve about 10 to 12 people. If you are having a bigger group, you might want to double the recipe.


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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