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+ servings

Simple Texas Caviar Recipe

Author - Gena Hamshaw
Yields: 4 -6 servings


  • 3 cups raw corn kernels or frozen sweet corn kernels thawed till tender
  • 2 red bell peppers chopped (I did squares that were between 1/2 inch and 3/4 inch)
  • Salt and pepper
  • 1 tablespoon and 2 teaspoons olive oil
  • 3 cups or 2 cans cooked black-eyed peas
  • 1 4- ounce can green chilis I used Hatch green chilis, mild flavor
  • 1/2 cup finely diced red onion
  • 2 teaspoons red wine vinegar
  • 1/2 tablespoon lime juice
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Black pepper to taste
  • 1/4 cup chopped cilantro


  • Preheat the oven to 400F. Toss the corn and red bell peppers with the two teaspoons of olive oil, plus a generous sprinkle of salt and pepper. Roast the pepper and corn for 20 minutes, or until the peppers and corn are tender and just starting to brown.
  • Place the black-eyed peas, green chilis, and red onion in a large mixing bowl. Add the roasted corn and peppers.
  • Whisk together the red wine vinegar, lime juice, maple syrup, salt, cumin, and a dash of black pepper together in a small mixing bowl. Pour the dressing over the vegetables and mix well. Check for seasoning and add salt, pepper, and lime juice as needed. Fold in the cilantro and serve. Stored in an airtight container in the fridge, the caviar will keep for up to four days.