Texas caviar is a salad of black-eyed peas lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips.[1][2] 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.[3][4] 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.[5] It has also been called cowboy caviar.[6][7][8][9]

Texas caviar

Dish of Texas caviar, served with basket of tortilla chips
Type	salad or dip
Place of origin	United States
Region or state	Texas
Associated national cuisine	American cuisine
Created by	Helen Corbitt
Main ingredients	black-eyed peas vinaigrette
Ingredients generally used	red onion chili pepper bell pepper tomato cilantro scallion garlic
Similar dishes	börülce salatası bean salad

See also

• Hoppin' John, a black-eyed pea dish served for good luck on New Year's Eve, as Texas caviar originally was
• Bean salad
• Tex-Mex cuisine
•  Texas portal
•  Food portal

References