Texas Caviar Bean Dip

Texas Caviar Bean Dip is a fresh zesty salad for Cinco de Mayo Day or any party. It’s a fresh bean dip made with a kick of jalapeno! Grab your favorite chips and dig in!

Are you entertaining a crowd this weekend? We love to serve this Texas Caviar Bean Dip for Cinco de Mayo Day or any gathering! Of course, it’s delicious on a big board! :) If you love pineapple, watch the video for this Cowboy Caviar Pineapple Dip recipe.

Texas Caviar Bean Dip

Every bite of this dip has a satisfying crunch from the onion and peppers and tenderness? from the beans. As the salad sits, the dressing mellows the sharpness of the red onion and marinades the beans and peppers, so I recommend making this salad the night before serving. It makes for great leftovers, too. You can serve it as a dip, as a side salad, or add it to burritos, tacos, tostadas, and more.

This Texas Caviar Bean Dip recipe is the best party dip!

We actually got a dinner invite this weekend, so we are happy to be biting into our friends delicious cooking, but we’re also contributing to the meal. I’ll be taking one of our family-favorite recipes: This dip, which is great for a dip or a salad.

This is always the first to go at a party, which is why we love to bring it in a giant bowl. Oh, and don’t forget a couple extra bags of chips.

Ingredients for Texas Caviar Dip

• Beans: black, pinto, and cannellini beans
• Yellow corn: use canned or fresh (cut off the cob)
• Bell peppers: Red, green, orange bell peppers
• Veggies: Red onion, jalapeños (optional to add cherry tomatoes or avocado)
• Fresh cilantro

How to serve Caviar Bean Dip (or salad):

Hello beautiful salad! You can serve this Texas Caviar Bean Dip a various of ways:

• A dip or on The Big Board
• Salad (in an epic serving bowl)
• Side dish with grilled meats and fish
• Heaped on top of a burger or wrap
• Spoonful on a crostini
• The best with your favorite corn or tortilla chips

The secret is in the sauce – Cumin Vinaigrette

You hear, The Secret is in the Sauce, which is true for this recipe. It involves some prepping, and a tiny bit of cooking, but overall, the time involved is well worth it. Here’s the easy ingredients for the Cumin Vinaigrette:

• Olive oil
• Rice vinegar
• Apple cider vinegar (sub with red wine vinegar or additional rice vinegar)
• Honey or sugar
• Diamond kosher salt
• Dijon mustard
• Cumin

How do you make Texas Caviar Salad?

1. In a large mixing bowl, combine the beans, corn, jalapeño, bell peppers, red onion, and cilantro.
2. In a small mixing bowl, whisk together the olive oil, rice vinegar, apple cider vinegar, honey, salt, Dijon, and cumin.
3. Taste for additional salt and honey, then pour over the beans and peppers. Mix to combine.
4. Let sit at least 1 hour before serving to chill, preferably overnight.

Tips & Substitutions:

• Substitute any of the beans with another variety.
• For additional freshness, add halved cherry tomatoes.
• If you don’t have red onion, use white onion.
• If you’re not fond of finely dicing vegetables, use a food processor to pulse the onion and peppers into a finer texture; the final texture won’t be as consistent, but it will save you some time! Just make sure to not over pulse the vegetables. You want them to have somebody and crunch. As you pulse, scrape down the sides of the food processor as needed.

You may like it Southern style, the way my friend Robyn makes it, or a little healthier made with jicama (yum), or without the beans, how about making a Cowboy Pasta Salad, the way my friend Amy makes it?

If you leave out the avocados, it’s great leftover!

The next day, add more veggies and enjoy for another party!

Margaritas, bowls of guacamole and chips, tacos and the gathering of good friends are all signs of a successful Cinco de Mayo fiesta.

What’s your favorite Mexican dish to take to a party?

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Get the Recipe:

Texas Caviar Bean Dip

Makes 8-9 cups

Prep Time: 15 minutes mins

Cook Time: 5 minutes mins

Total Time: 20 minutes mins

Yield: 12

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Ingredients

 

1x2x3x

• 1 15 oz can black beans, drained, rinsed
• 1 15 oz can Pinto Beans, drained rinsed
• 1 15 oz can cannellini beans or other white beans
• 1 15 oz can yellow corn, or 1 heaping cup fresh corn
• 1-2 jalapeños, seeded and diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 orange bell pepper, finely diced
• 1 small red onion, finely diced
• 2 oz brunch cilantro, finely chopped (about 1 packed c)

Cumin Vinaigrette:

• 2 ½ tbsp olive oil
• 3 tbsp rice vinegar
• 3 tbsp apple cider vinegar, sub with red wine vinegar or additional rice vinegar
• 2 tbsp honey or sugar
• 2 tsp diamond kosher salt, plus more to taste
• 3 tsp Dijon mustard
• ½ tsp cumin
• Avocado, optional

Instructions

 

• In a large mixing bowl, combine the beans, corn, jalapeño, bell peppers, red onion, and cilantro.
• In a small mixing bowl, whisk together the olive oil, rice vinegar, apple cider vinegar, honey, salt, Dijon, and cumin. Taste for additional salt and honey, then pour over the beans and peppers. Mix to combine.
• Let sit at least 1 hour before serving to chill, preferably overnight.

Notes

Substitute any of the beans with another variety.
For additional freshness, add halved cherry tomatoes.
If you don’t have red onion, use white onion.
If you’re not fond of finely dicing vegetables, use a food processor to pulse the onion and peppers into a finer texture; the final texture won’t be as consistent, but it will save you some time! Just make sure to not over pulse the vegetables. You want them to have somebody and crunch. As you pulse, scrape down the sides of the food processor as needed.

Cuisine: Mexican

Course: Appetizer

Author: Sandy / Reluctant Entertainer

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