Texas caviar

 ( American Salads ) 

Texas caviar, also called cowboy caviar, is a bean salad consisting of lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to .

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History Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. She first served the dish on New Year's Eve at the Houston Country Club. When she later served it at the Driskill Hotel in Austin, Texas, it was given its name, "Texas caviar," as a humorous comparison to true caviar, an expensive hors d'oeuvre of salt-cured fish roe.

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Variations

In addition to black-eyed peas and a piquant dressing, the dip can be modified by adding black beans, alliums like red onion, , and garlic, chili pepper or bell pepper, tomato, cilantro, maize, and spices like cumin and coriander.

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See also

• Hoppin' John, a black-eyed pea dish served for good luck on New Year's Eve, as Texas caviar originally was

Categories: American Salads, Legume Dishes, American Vegetable Dishes, Vegetarian Cuisine, Vegan Cuisine, Tex-mex Cuisine, Texan Cuisine, Cuisine Of The Southwestern United States, Culture Of Texas, Dips

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