Texas Caviar

This bright and fresh Texas Caviar recipe is a perfect appetizer for your summer cookouts.

Hands On Time:
20 mins
Total Time:
20 mins
8 servings

Helen Corbitt, famed 1950s Neiman Marcus food director, first served "pickled black-eyed peas" on New Year's Eve at the Houston Country Club. Marinated in garlic-and-onion vinaigrette, they were a huge hit and were later christened "Texas Caviar." As the recipe made its way across the South, bell peppers, corn, and other ingredients were added. The big surprise here? Green tomatoes bring a bright, almost citrusy notes to the mix.

Texas Caviar Recipe

Photo: Caitlin Bensel; Food Stylist: Torie Cox


  • 2 (14-oz.) cans black-eyed peas, drained

  • 1 (15.5-oz.) can white hominy, drained

  • 2 medium tomatoes, chopped

  • 2 green tomatoes, chopped

  • 1 medium green bell pepper, chopped

  • 2 jalapeño peppers, chopped

  • 1/2 cup onion, chopped

  • 1/2 cup fresh cilantro, chopped

  • 2 garlic cloves, minced

  • 1 (8-oz.) bottle Italian dressing

  • Tortilla chips, for serving


  1. Stir together the first 9 ingredients in a large bowl. Add the dressing to the black-eyed pea mixture, stirring until combined. Cover and chill 2 hours. Drain. Serve with the tortilla chips.


Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

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