Texas Caviar Recipe with Shrimp and Avocado
THE BEST Texas caviar recipe, also known as cowboy caviar, tossed with shrimp, avocado, and a spicy lime vinaigrette. So darn delish! Grab tortilla chips and scoop up mounds of deliciousness.
Cost $ 1.25 per person
For the Texas Caviar:
- 2 15 oz cans black eye peas drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can yellow corn drained and rinsed
- 1/2 red onion chopped
- 1 cup chopped tomatoes
- 1 jalapeno chopped
- 2 bell peppers chopped (any color of choice)
- 1/4 cup chopped green onions
- 1 avocado chopped
- 8 oz cooked large shrimp cleaned and tail-off
For the dressing:
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/2 tsp salt or more if desired
- 1/4 tsp ground black pepper
- 2 garlic cloves minced
- 1/2 tsp red pepper flakes
- 1/2 tsp ground cumin
- 1/8 tsp sugar
- 2-3 tbsp chopped cilantro or parsley
- corn tortilla chips to serve with
In a large bowl, mix all the ingredient for the Texas caviar and reserve.
In another bowl or mason jar, whisk in/shake well all the ingredients for the dressing. Pour over the Texas caviar and toss until combined. Taste and adjust seasonings if needed.
Cover, refrigerate for at least 1 hour (up to 24 hours), and enjoy with corn tortilla chips.
- Only toss the avocado either right before serving or one hour before serving, to prevent it from turning brown.
- Make sure to refrigerate Texas caviar dip for at least one hour.
- The shrimp and avocado are not ingredients in the traditional cowboy caviar dip -- you can skip them if desired.
- Consume Texas caviar salad within 24 hours if it contains avocado. Or up to 4 days if it contains shrimp and no avocado. If it does not contain either shrimp or avocado, keep 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.
- Alternatively, you can serve it in sandwiches, tacos, quesadillas, and wraps. Moreover, you can use as a side for grilled meats and fajitas, or as a topping for nachos.
Calories: 65kcal | Carbohydrates: 5g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 321mg | Potassium: 194mg | Fiber: 2g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 33.4mg | Calcium: 42mg | Iron: 0.9mg
Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.