PP: Texas Caviar

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  15 Servings
Prep Time:  10 minutes
Cook Time:  2 minutes
Total Time: 12 minutes


  • 1-15 oz. can pinto beans (or 1¾ c cooked beans)
  • 1-15 oz can black eyed peas (or 1¾ c cooked beans)
  • 2 c fresh or frozen corn (raw), if frozen, thaw by running water over and strain
  • 1-15 oz can diced tomatoes or 2 c fresh chopped tomato
  • 4 oz of pimentos-drained
  • 1 large chopped red/orange or green pepper-about 2 c
  • 1 c scallions, chopped or ½ c minced red onion
  • ½ c chopped parsley/fresh minced basil or cilantro, or combo


  • ½ c apple cider vinegar +2 T
  • 2 T maple syrup
  • 2 cloves garlic
  • ½ t kosher salt
  • 1 t ground pepper


  1. Drain and rinse beans if using canned, adding pimentos, tomatoes (with juice), peppers, scallions, and basil/parsley and place in a medium sized.


  1. Bring sauce ingredients to a boil in a pot and pour over caviar ingredients
  2. Mix well.                                                                                                                            
  3. Chill overnight.  Best the next day. Serve with chips, fresh scooping veggies, or topped on some greens for a great salad!

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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