Mrs. Padilly’s Texas Caviar Recipe

Bowl of Texas Caviar & ChipsEvery Glamper needs a caviar recipe, and I think this Texas version fits the bill! 

Make it without the avocados, and it will keep in your camper’s fridge for several days (if it lasts that long).

TIP: If your making this for a party, bring some printouts of this post, as everyone will be asking you for the recipe. Honest! Enjoy!

Yes, it is true, there are hundreds of Texas Caviar recipes online, but I think this version is the best because of its secret ingredient: Tiger Sauce.

If you are unfamiliar with Tiger Sauce, you will find it in the grocery isle where you find barbecue sauce.

My mother-in-law gave me the recipe, which a friend gave to her.

Texas Caviar IngredientsThis recipe includes avocados, which are a great addition when making it for a party, and my favorite version.

However, if you will not eat this dish in a day, I’d skip the avocados as they tend to brown quickly. (I often make a batch without them to keep in the fridge, and eat during the week.)


1 can black eyed peas (rinsed & drained)
1 can white corn (drained)
1 large red pepper, cut small
1 medium onion, cut small (I use sweet or white)
1 4oz jar pimento (drained)
2 avocados, cut small (do not add until you are about to serve)


Mix all ingredients above (except avocados) and place in a container with a lid. Then make dressing.


3/4 cup sugar
3/4 cup apple cider vinegar
3/4 cup of olive oil
1 tablespoon of Tiger Sauce
salt & pepper to taste (I start with a teaspoon of each)

Pour the dressing over veggies and marinate in the refrigerator for several hours or overnight.

Texas Caviar in Marinade


Before serving:

  • Drain oil marinade and discard.
    • Make sure you drain well or oil will collect on the bottom when serving.
  • Cut up avocados just before serving, and add to vegetables.
  • Serve with corn chips or pita bread.

Texas Caviar Draining Marinade

Padilly Tips:

  • I prefer to marinate overnight.
  • If you want to munch on this during the week, skip the avocados.
  • There is a lot of marinade drained from this dish, and it seems like a waste. For some it will be hard to throw away, and could be stored as a “sweet” dressing (too sweet for me).
    • To cut down on the marinade waste, I have made this dish several times using 1/2 cup, instead of using 3/4 cups listed above, but keep the Tiger Sauce measurement the same. I have not noticed any change in flavor using the 1/2 cup measure (as long as you have a container that allows the marinade to cover all ingredients).
    • I have also made this with a Stevia blend, and I can’t tell a difference in flavor.

Bowl of Texas Caviar & Chips


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5 Comments  to  Mrs. Padilly’s Texas Caviar Recipe

  1. Pit says:

    Looks ever so yummy. Maybe I need to go a-camping with you. 😉
    Have a great day,

  2. cteachr says:


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