“The name Texas Caviar will always make me laugh,” Joanna says.

Same, Jo. Same.

There’s something beautifully cheeky about calling a can of black-eyed peas “caviar,” but let me tell you: she’s not wrong. This recipe does feel like a little treasure it hits the table. Tangy, fresh, colorful, and surprisingly versatile Texas Caviar is the kind of dish that invites everyone to scoop and linger just a little longer.

It’s the Fourth of July in Texas, and if that’s not the perfect kickoff to this project, I don’t know what is. Fireworks are optional, but snacks are not. So tonight, I served Joanna’s Texas Caviar as a side to… drumroll please… a Chicago Dog. Because that’s what freedom tastes like, apparently. And honestly? It was perfection. The flavors cut through the richness of the hot dog like a good punchline, unexpected but just right.

I halved the recipe, since it’s just Chad and me at home tonight, but it still made plenty. We scooped it with tortilla chips while watching Julie & Julia (again), and I already know I’ll be snacking on the leftovers tomorrow while catching up on grad school work. (Played hooky the last two days, no regrets.)

Joanna calls this a dip, but it’s more than that. But she says it could totally be a side at a taco bar, a topping for grilled chicken, a salad on a lazy weeknight. Or maybe even dinner straight from the bowl while standing barefoot in your kitchen, wondering what to do with your life. (Just me?)

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A Few Notes from My Kitchen:

• I halved the recipe and it still made plenty. Ideal for two people + future you.
• Use good olive oil and fresh cilantro if you can. The little things matter here.
• I might try it next time with a grilled corn addition instead of diced avocado stirred in last-minute.
• Best served cold with salty tortilla chips and chilled sparkling water… or let’s be honest, probably best with a margarita.

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Verdict: ⭐️⭐️⭐️⭐️
Clean plates, happy hearts, and yes I would text someone this recipe.

Gracefully yours,