Texas Caviar

Name: Texas Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 1 cup canola salad oil; 1/2 cup cider vinegar; 1/2 cup sugar; 1/2 tsp salt; 1/4 tsp pepper; 1 can drained pinto beans; 1 can drained blackeyed peas; 1 can drained white shoepeg corn; 1 cup chopped green/red peppers; 1 cup chopped celery; 1/2 cup chopped onion; 1 small jar piemento

Eats Now Editorial Team · 967 kcal · Salads

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Texas Caviar – a delicious recipe with Dressing, canola salad oil, cider vinegar, sugar, salt, pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

Dressing:
1 cup canola salad oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp salt
1/4 tsp pepper
1 can drained pinto beans
1 can drained blackeyed peas
1 can drained white shoepeg corn
1 cup chopped green/red peppers
1 cup chopped celery
1/2 cup chopped onion
1 small jar piemento

1
Combine dressing ingredients in a saucepan, bring to a boil, stirring frequently. Let cool.
2
Mix remaining ingredients and once dressing has cooled off.
3
Let sit overnight, and drain before serving.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Dressing:, 1 cup canola salad oil, 1/2 cup cider vinegar, 1/2 cup sugar, and more.

Yes, Texas Caviar falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
967 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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