Texas Caviar {Mountain Mama Style}

Miracle Whip or mayonnaise? Skiing or snowboarding? Beach or mountains? Tim Riggins or Coach Taylor? Greens or Fritos?
Both. (one word: threesome)

Texas caviar recipe with a twist www.mountainmamacooks.com

Texas Caviar. Kind of a funny name, isn’t it? I can’t help buy wonder what makes a bunch of canned goods mixed into a big bowl Texan. Or if Texan’s even claim this as their own. It doesn’t matter though what you call it or who eats it because Texas Caviar is the bomb. The MacGyver of football food if you will. While my husband gets all healthy on me and eats this over greens or next to a piece of fish or chicken, I’d much rather sit down with jumbo bag of Fritos and go to town while watching old reruns of Sex and the City or Friday Night Lights.

Texas Caviar Recipe, www.mountainmamacooks.com

We made this a bunch over the summer when we like to eat lighter (read: too lazy to cook) but it’s been making an appearance again even as the weather starts to turn colder. With the amount that I cook during any given week, it’s nice to take a break and throw something brainless together. Sunday seems to be the day when I don’t want to cook and instead opt to loaf around, channeling my inner 83 year old by reading a book or pulling out some knitting. So often during football season, along with a platter of cold cuts and a bag of Fritos, this becomes lunch. And dinner too if I’m really not feeling it. We can nosh all day doing our respective lazy day activities and mountain mama takes a much welcome break in the kitchen.


Hope you all had a wonderful weekend. I spent the last three days with some amazing woman bloggers pumping each other up and taking away a whole lot of love. After sleeping 11 hours last night, I feel almost like myself again and look forward to sharing more deets with you after all of the good juju really settles. See you back here tomorrow for Taco Tuesday!!



Texas Caviar {Mountain Mama Style}

  • Yield: A lot.


  • 1- 14oz can Rotel, drained
  • 1- 14 oz can black eyed peas, drained
  • 1- 14 oz can black beans, drained
  • 8 oz fresh or frozen corn kernels
  • 1- 4oz can diced green chills
  • 4 scallions, sliced (white and green parts)
  • 1/2 pint cherry tomatoes, halved or quartered
  • 1 small bell pepper, diced (I like yellow or orange for color)
  • 1 garlic clove, minced
  • small handful fresh basil leaves, roughly chopped
  • juice of 1 lemon
  • 1 0.6 oz packet Zesty Italian Salad Dressing mix
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil


  1. Put all the ingredients except the Italian dressing mix, vinegar and oil into a large bowl.
  2. In a separate jar or bowl, mix the dressing packet with vinegar and oil. Stir to combine and pour over other ingredients.
  3. Bam. Done. Let this sit at least 4-6 hours before serving but is even better made the day before.
  4. Serve as a side dish or as a dip.


  • Serving Size: 1/2 cup