Carolina Caviar (or Georgia or Texas Caviar)

A marinated mix of beans and field peas, fresh veggies, cilantro, and zesty Italian dressing are the signature ingredients of this Carolina caviar recipe. Depending on where you grew up, the name of this simple dip varies. I grew up in Savannah, so I've always known it as Georgia caviar.

My husband Chris grew up in Texas, so to him, it's Texas caviar (although not the classic Texas caviar he grew up with). I've also heard it being called cowboy caviar dip, hillbilly caviar, Mexican caviar, Southern redneck caviar...the list really does go on. But, no matter what you decide to call it, it's a big hit in my book.

Traditionally, the original recipe for this easy appetizer calls for black-eyed peas. While I do love black eyed peas, (and make sure I eat them on New Year's Day or New Year's Eve to ensure a year of prosperity), I switched them out for conch peas instead.

Conch peas are tender little field peas grown here in the Lowcountry of South Carolina. So, being that this is a Carolina caviar recipe, after all, I made the simple switch. I like to use the conch peas from my friends at Marsh Hen Mill.

If you're looking for other recipes that use their products, be sure to check out my Quick and Easy Southern Style Tomato Rice Pilaf featuring their Carolina Gold rice.

And, if you'd like more appetizer recipes, my Creamy Fried Dill Pickle Dip, Old El Paso Layered Taco Dip, and Poke Nachos with Ahi Tuna are favorites. This strawberry salsa is also a delicious and unique dip.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tasty tip
• Frequently asked questions
• Related
• Even more:
• 🍽Get the recipe
• Recipe guidelines and test kitchen tips
• Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this Southern caviar dip.

• Marsh Hen Mill Carolina conch peas
• canned black beans
• canned sweet corn
• red bell pepper
• red onion
• garlic
• jalapeño
• kosher salt and freshly ground black pepper
• Italian salad dressing
• apple cider vinegar
• olive oil
• granulated sugar
• fresh cilantro
• tortilla chips

(See recipe card for quantities.)

Hint: This is one of those recipes that the longer it sits, the better it gets. It's even better the next day, so make it the day before for better flavor and to save time.

Substitutions

Here are some suggestions for ingredient swaps:

• Cilantro - I love the fresh, floral flavor of cilantro in this dip, but if you're not a fan that's okay! Choose from your favorite fresh herbs instead. Fresh parsley and green onions are great alternatives.
• Conch Peas - use another field pea instead of conch peas if you'd like. Go traditional with black-eyed peas or use red peas.
• Corn - canned sweet corn or shoepeg corn is a super convenient product to use. But, when it's in season, fresh corn is an awesome substitute. It makes this dish the perfect summer appetizer.

Variations

Need some more ideas for how to change up this recipe? I've got you covered:

• Spicy - It's easy to give this salsa a little heat. Don't remove the seeds from your jalapeño peppers. Or, add a can of rotel tomatoes to the mix.
• Super Veggie - during the summer months, I love to pack veggies into this dish (especially when I intend for it to be a side dish at a summer bbq.) Add sliced cherry tomatoes, diced avocado, and chopped cucumber for the ultimate veggie side salad.

Equipment

Here's what you'll need to make this recipe:

• dry measuring cups
• measuring spoons
• liquid measuring cup
• can opener
• strainer
• medium saucepan
• whisk
• mixing bowl set

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Leftovers do not freeze well.

Tasty tip

Oops! Did you forget to soak the conch peas overnight? That's okay. Use the quick-soak method: Combine the dried peas in a medium saucepan with plenty of water to cover. Bring to a boil and boil for 1 minute. Cover the saucepan and remove from the heat. Let the peas stand in the hot water for 1 hour. Drain and cook as directed in the recipe.

Frequently asked questions

Related

Looking for other recipes like this? Try these:

Even more:

These are more of my favorite recipes:

🍽Get the recipe

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.