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+ servings

Texas Caviar Dip

This Texas Caviar dip is colorful, hearty, easy to make and loaded with beans and veggies. It's always a crowd pleasing appetizer! Serve with tortilla chips and fresh avocado diced on top.
Course Appetizer
Cuisine American
Keyword beandip, texascaviar
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings 10 people
Calories 141kcal



  • 1, 15 oz. can black beans
  • 1, 15 oz. can black eyed peas
  • 1, 15.5 oz. can kidney beans
  • 1, 15.25 oz. can yellow corn
  • 1, 15.25 oz. can white corn
  • 1 cup cherry tomatoes, cut in half
  • 1 small white onion, diced (red onion works too!)
  • 1-2 jalapeños, seeded and diced
  • 1/2 tsp. garlic powder
  • 1/2 tsp. red pepper chili flakes (optional for more heat)
  • Salt and pepper to taste
  • 15 oz. Italian dressing of your choice (1 bottle)*
  • 1 avocado, cut into cubes (add last, right before serving)


  • Drain and rinse canned beans and corn.
  • Combine all ingredients in large serving bowl. Toss to combine in the salad dressing.
  • You can serve right away as a salad or with chips/veggies. Before serving, dice the avocado and add on top.
  • Note: You can refrigerate for several hours before serving. This allows the flavors to marinate!



  • Feel free to change up the beans used and add extra veggies like cucumber or bell peppers if you have them on hand. This dip is always a hit at parties!
  • I usually buy the Wish Bone Italian Dressing. If you feel like using the entire bottle is too much dressing for your preference, start with 1 cup. Taste, and add more as desired. One bottle (15 fluid oz.) is about 1 3/4 cups of dressing. 


Serving: 1serving | Calories: 141kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 426mg | Potassium: 180mg | Fiber: 2g | Sugar: 5g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg