Mrs. Padilly’s Texas Caviar

Every Glamper needs a caviar recipe, and I think this Texas version fits the bill! 

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

TIP: If you are 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. (affiliate link)

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

This recipe was given to me by my mother-in-law.

This recipe includes avocados, 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.)

Ingredients:

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 the dressing.

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.

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.

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 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 the difference in flavor.

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