This Texas Caviar (a.k.a. Cowboy Caviar) is loaded with black-eyed peas, black beans, corn, tomatoes, jalapeno, avocado, and more. We put a twist on it by adding cooked shrimp! Toss it with a tangy lime dressing for a healthy and easy dip, salad, or side dish that everyone will love. You can make it in advance in just 30 minutes!
For the dip/salad: In a large mixing bowl, mix all the ingredients for the Texas caviar dip, cover, and refrigerate for at least 1 hour or up to 24 hours. Chill the avocado (whole and unpeeled) for at least one hour. Take off the pit and slice to add to the salad right before serving to prevent turning brown!
If you want, add cooked shrimp. Or heat a dash of oil in a no-stick skillet over medium heat, season the shrimp with salt and pepper, and sauté until just becomes pinkish. Let it cool before adding to the salad!
For the cowboy caviar dressing: In another bowl or Mason jar, whisk in/shake well all the ingredients for the dressing. Refrigerate covered.
Right before serving or about 30 minutes prior, pour the dressing over the Texas caviar and toss until combined. Taste and adjust seasonings if needed.
Serve with corn tortilla chips as a dip or by itself as a salad or side dish for meats.
Recipe Notes
StorageConsume Texas caviar salad within 24 hours if it contains avocado. Or up to 3-4 days if it contains shrimp and no avocado.If it doesn’t contain either shrimp or avocado, keep it in the fridge for up to one week in an airtight container.Freeze for up to 2 months. Make sure to thaw in the fridge and stir well before serving.
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