By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 12
156 cal · 45 min
Texas Caviar Bean Dip
Recipe GLPRbdeebc1cd23096
A vibrant, colorful dip featuring black beans, black-eyed peas, and fresh vegetables tossed in a tangy vinaigrette. This chilled appetizer is bursting with corn, peppers, tomatoes, and jalapeños for a zesty, refreshing flavor. Perfect for entertaining or bringing to gatherings.
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Ingredients
1 (15-ounce) can black beans, rinsed and drained
2 (15-ounce) cans black-eyed peas, rinsed and drained
2 (15-ounce) cans yellow corn, drained
1 red bell pepper, cored, seeded, and finely chopped
½ green bell pepper, cored, seeded, and finely chopped
1 small red onion, finely chopped
2 stalks celery, finely chopped
2 roma tomatoes, finely chopped
2 jalapeño peppers, seeded and finely chopped
½ cup red wine vinegar
2 teaspoons sugar
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup vegetable oil
Directions
In a large bowl, combine the rinsed black beans, black-eyed peas, and drained corn. Add the chopped red bell pepper, green bell pepper, red onion, celery, tomatoes, and jalapeño peppers. Gently toss all vegetables together until evenly mixed.
In a small bowl, whisk together the red wine vinegar, sugar, garlic powder, salt, black pepper, and vegetable oil until the mixture is well blended and the sugar has dissolved.
Pour the vinaigrette over the bean and vegetable mixture. Toss everything together thoroughly to coat all ingredients evenly with the dressing.
Cover the dip and refrigerate for at least 3 to 4 hours, or preferably overnight, to allow the flavors to meld and develop. Stir before serving.
Comments
This bean dip hits every mark for a Charlotte weeknight. Every ingredient is a staple at Harris Teeter, Food Lion, or Walmart—no special stops needed, and the bulk of the cost sits in two cans of beans (roughly $1.50 total) and fresh peppers and tomato (another $3–4), landing the per-serving cost around 35–40 cents, very reasonable. The stated 45 minutes is honest; it's mostly chopping (10–15 minutes) and mixing, with no cooking required, making it genuinely fuss-free. It feeds 12 as an appetizer or side, reheats fine in a pinch, and while it's not a Southern classic, the black-eyed peas nod to regional taste and the fresh vegetable mix is light enough that it doesn't feel out of place on a Carolina table. The only minor drawback is that it's best eaten fresh—the longer it sits, the more the vinegar softens the structure—so it's a same-day commitment, not a 3-day leftover.
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