texas caviar

Alex Kirry’s Texas Caviar

Every once in a while, we like to invite over our friends across the hall to take over our kitchen. In this KSL Cooks, we’re whipping up a salad that doubles as a dip!

Alex Kirry shares how to mix together some Texas Caviar perfect for a party.


Texas Caviar


  • 1 large Red Onion
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 jalapeño heat to preference
  • 1 can (16oz) can pinto beans
  • 1 can (16oz) black eyed peas
  • 1 can shoe peg white corn
  • 12 oz 4-5 celery stalks
  • 1/2 Tbsp. Tabasco
  • 2 limes
  • 1 bunch cilantro
  • 1 tsp salt
  • 1/2 tsp pepper
  • Frito Scoops


  • 1 c. Apple Cider Vinegar
  • 3/4 c. Vegetable oil
  • 1 c. Granulated sugar


Bring vinaigrette ingredients to a boil. Take off heat and add Tabasco to taste.

Rinse and drain beans. Chop celery, red onion, jalapenos, and peppers. Mix all ingredients except lime juice and cilantro together. Add vinaigrette and mix. Add lime juice and once mixture cools, add cilantro.