Texas Caviar


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  • 3 or 4 Roma tomatoes, seeded and diced small
  • ½ green bell pepper, seeded and diced small (may substitute/add red, orange, or yellow)
  • scallions (green onions, Vidalia, or sweet onion) finely chopped green portion
  • 15.5 oz. can black eyed peas, drained and rinsed
  • 7 oz. can Shoepeg corn drained
  • 1/2-1 c. Feta cheese, crumbled (may substitute Gorgonzola, cheddar, or other)
  • 1/4-1/2 c. Italian dressing
  • Other add ins:
  • sliced black olives
  • chopped green chilies
  • Jalapeño pepper, ribbed and seeded
  • avocado, chopped small (toss w/ lemon or lime juice to prevent browning)
  • garlic, minced
  • cilantro


  • All veggies should be chopped about the size of the peas or smaller.
  • Add cheese and dressing (and avocado, if using) only when ready to serve.
  • Make sure to use only Roma tomatoes, as others will get mushy. Use Shoepeg corn, as other corn may be too sweet or mushy.
  • The Italian dressing already has garlic in it, so if you are not a big fan of garlic, don’t add garlic.
  • Use dressing to taste, but veggies shouldn’t be swimming in the dressing.
  • Best chips to serve with dip – Tostitos “scoops” – they are bite size little cups.
  • Enjoy!! (30 bite size little cups.)
  • For large gatherings (30+ people) may want to double recipe.