Texas Caviar, done up my way, Mississippi style. Sort of a take on a bean salad really, it's simply a mixture of your favorite canned beans, usually the addition of corn, and a variety of chopped raw vegetables, all tossed in a vinaigrette.
Texas Caviar Salsa - Mississippi Style
There are loads of "caviar" recipes out there, most of them simply called Texas Caviar, though quite a few recipes hail from Mississippi too. Even though I can claim roots in both territories, I'm staying out of that debate.
According to Co-pilot AI, this salsa is credited to Helen Corbin, of the original Million Dollar Dip fame, and is really a sort of a take on a bean salad really - simply a mixture of canned beans, often corn, and a variety of chopped raw vegetables, all tossed in some kind of vinaigrette. Ms. Corbin originally called the one she developed "Pickled Black-Eyed Peas" and first served it on New Year's Eve at the Houston Country Club after moving there from New York. Later, she dubbed it “Texas Caviar to contrast its modest ingredients with the extravagance of traditional caviar."
Instead of the usual black beans and pintos, I like to use canned red kidney beans with the black-eyed peas, and, of course, I have to use The Trinity - Vidalia onion, sweet green bell pepper, and celery, plus plenty of raw garlic.
Then I add in some pimento peppers and chopped, pickled jalapeno and garden-fresh tomatoes round it out and are excellent while at their peak, but I also like to use canned Rotel tomatoes too, for their spicy kick - perfect for this salsa.
Instead of the typical bottled Italian dressing, I mostly use dry Italian dressing mix, with fresh extra virgin olive oil, apple cider vinegar, just a bit of spicy Creole mustard and some Tiger sauce, or a good hot sauce. Then give it a toss and leave it to mingle and marinate together in the fridge for several hours, giving it a gentle stir every now and again, and also before you put it out.
Great on some fancy crackers, or simple saltines, big corn chips or white corn tortilla chips, if you've never tried this poor man's "caviar" watch out! Once you start dipping into it, it really can be a bit addictive.
Here's what you'll need to make my Texas Caviar Salsa - Mississippi Style:
For the Dressing:
- 1 envelope dry Italian dressing mix (like Good Seasons)
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon Creole or other spicy mustard
- 2 teaspoons Tiger Sauce, or hot pepper sauce
For the Salsa:
- 1 (15 ounce) can black eye peas, drained
- 1 (15.5 ounce) can light red kidney beans, drained
- 1 (15.5 ounce) can Mexican/Southwestern style corn, drained
- 1 (4 ounce) jar chopped pimento peppers, drained
- 1/2 cup Vidalia or other sweet onion, chopped
- 1 rib celery, chopped
- 1/4 cup chopped sweet bell pepper
- 2 tablespoons chopped, pickled jalapeno peppers
- 2 tablespoons minced garlic
- 1 large tomato, seeded and chopped
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
Add the dressing ingredients to a small bowl.
Whisk until well blended.
Drain the black-eyed peas, red kidney beans and corn in a colander and add to a large bowl.
To that, add the onion, celery and bell pepper.
Add garlic, jalapenos and pimentos.
Add fresh tomato and Rotel.
Mix together.
Pour the dressing over and gently toss to coat. Refrigerate for several hours or overnight, stirring occasionally.
Give the salsa a gentle stir before serving with your favorite crackers, scoop style corn chips or tortilla chips.
If serving at a party, set out individual cups or ramekins and a serving spoon for people to scoop out individual servings.
I hope you enjoy my version of Texas Caviar! Here's how to make it.
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