Texas Caviar

(from castro15’s recipe box)

Categories: Sides


  • 1 ear corn, shucked
  • 5 tbsp olive oil, plus more for brushing
  • 5 tbsp white wine vinegar
  • 1 1/2 tsp honey
  • 1/2 to 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 15 oz. can assorted beans, drained and rinsed
  • 1 small red onion, diced
  • 1 small plum tomato, diced
  • 1/2 yellow bell pepper, diced
  • 1 stalk celery, finely diced
  • 1 jalapeno, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp chopped fresh parsley
  • 1 1/2 tsp chopped fresh oregano
  • Kosher salt and black pepper
  • Tortilla chips, for serving


  1. Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8-10 minutes. Cut the kernels off the cob.

  2. Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeno, garlic, parsley and oregano; toss evenly until coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.

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