Vegan Recipe Corner

Texas Caviar

Texas Caviar
Photo by Liqin Cao

Recipe by, slightly modified


  • 1 (15-oz.) can black-eyed peas
  • 1 (15-oz.) can black beans
  • 1 (15-oz.) can corn, drained
  • ¼ cup small diced jalapeño
  • ½ cup red onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red or orange bell pepper, finely chopped
  • ½ cup apple cider vinegar
  • ½ cup vegetable oil
  • 1 Tablespoon water
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Drain and rinse the black-eyed peas and black beans and combine them in a large bowl with the drained corn.
  2. In a medium saucepan set over medium-low heat, whisk together the apple cider vinegar, vegetable oil, water, sugar, salt and pepper. Simmer the mixture for 3 minutes then remove it from the heat.
  3. Add the jalapeño, red onion and chopped peppers to the bowl of beans and corn, then pour in the dressing and stir until well-combined.
  4. Serve the Texas Caviar immediately or cover it with plastic wrap and refrigerate it for up to 24 hours before serving.
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