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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. 

Course:Salad
Cuisine:American
Keywords:appetizer recipes, cowboy caviar, cowboy caviar dip, cowboy caviar recipe, cowboy caviar salad, dip recipes, salad recipes, texas caviar, texas caviar dip, texas caviar salad
Prep Time 30 minutes
Servings 12
Calories65 kcal
Cost $ 1.25 per person

Equipment

  • bowl

Ingredients

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

Instructions

  • 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.

Recipe Notes

  • 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.  

Nutrition

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
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