This Texas Caviar Recipe works great for parties, potlucks, holidays, and picnics! The familiar and tasty ingredients have wide appeal. When we make this for parties, everyone who tries it likes it and it disappears quickly! Please click here to view our updated recipe for Texas Caviar.

We started making this recipe before we started a whole foods, plant based way of life. We make it often simply because it tastes delicious. Kim worked with a lady who graciously shared her recipe and we tweaked it a little. Originally, the recipe called for a 1/4 cup of oil in the dressing. We have adjusted the dressing–it now contains no oil and tastes as good as ever. We use maple and agave syrup to slick it up instead of oil.

This past Christmas Eve we made a triple batch to take to Kim’s parents’ house for our holiday dinner. Even fussy eaters gobbled it up! We have found that if the vegetables are diced into very small pieces, even people who don’t care for veggies like it. This Texas Caviar Recipe tastes even better after it sits in the fridge as the sweet and sour flavors from the dressing soak into the beans and vegetables. So, you can, and should, prepare it ahead of time, making special events easier. Feel free to swap out different beans–we have substituted pinto beans and kidney beans and chickpeas with great success! (Oh, how we love those chickpeas and beans).