Cooking with Carson: Texas Caviar

Refreshing dish that will liven up any party



If nothing else this corn based salad has some wonderful colors

CARSON HOLLAND, Evergreen columnist

As I was scrolling through TikTok during the mundane break between my summer classes, I came across a few recipes for Texas Caviar, especially from a poor man who spent nearly $400 on the ingredients. I was shocked that a recipe I loved not only made it on TikTok but was trending all over it.

For those yet to try the delicious and nutritious Texas Caviar, also known as Cowboy Caviar, it can be the highlight of your culinary summer. The best part is, despite videos you might have seen, this recipe will not cost you an arm and a leg, though it might if you keep making it every day.

Texas Caviar is a wonderfully bright and cheery dish filled with refreshing flavors that have you reaching for another spoonful. If you want to add more vegetables that is totally fine, but these are generally the most accepted ones.

This recipe would be great if taste was the only consideration but it is also relatively cheap as well. I am not asking you to purchase a whole steak or some strange herb, every ingredient is pretty affordable, and many you would use for other meals.

Invited to a summer BBQ, work event or maybe just bringing something for a road trip? Texas Caviar has got you covered and your friends will not be able to get enough. Feel free to thank me when you get asked for the recipe or to make it again.

For now, get ready, add this recipe to your repertoire and be taken on a wild ride of ingredients that will not empty out your wallet.

Hope you enjoy it!


1 15 oz. can of black beans

1 15 oz. can of black-eyed  peas

2 cups of corn – fresh or frozen

1 red onion

1 green bell pepper

1 Roma tomato

¼ cup of cilantro

4 tablespoons of olive oil

2 tablespoons of white wine vinegar

Red pepper flakes

Salt to taste

Prepping the ingredients

  1. Finely dice the red onion, bell pepper and tomato
  2. Mince your cilantro
  3. Give your corn time to thaw if frozen
  4. Drain black-eyed peas and black beans

The Salad

  1. Add all ingredients into a large serving bowl, saving olive oil and white wine vinegar for last
  2. Season with red pepper flakes and salt to taste
  3. Toss the salad together
  4. Cover and refrigerate for a MINIMUM of one hour, or up to twenty-four hours
  5. Enjoy!

If you recreate this recipe or any other recipe, use the hashtag #cookingwithcarson