Dinner

Texas Caviar Avocado Corn and Bean Salad Recipe

Name: Texas Caviar Avocado Corn and Bean Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Tex-Mex
Ingredients: 1 (15-ounce) can of pinto beans, drained and rinsed; 1 (15-ounce) can of black beans, drained and rinsed; 1 (15-ounce) can of chickpeas, drained and rinsed; 1 (15-ounce) can of unsalted corn, drained and rinsed; 1 large avocado, diced; ½ cup of diced red onion; ½ cup of diced tomato; ¼ cup of chopped cilantro; 3 to 4 tablespoons of lemon or lime juice (about 1 small lemon or lime); Salt, to taste

ByHugo Harnd January 8, 2026January 8, 2026

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Introduction

Texas Caviar is a vibrant and refreshing salad, packed with beans, corn, and creamy avocado. This colorful dish offers a delightful mix of textures and flavors, perfect as a side or a light meal on its own.

A white bowl with a thin dark rim holds a colorful mixed bean salad that fills the bowl almost to the top. The salad contains layers of light brown chickpeas, red kidney beans, black beans, yellow corn kernels, diced red onion, small red tomato pieces, and green avocado chunks, all mixed together for a textured look. A small bunch of bright green cilantro leaves rests on one side of the salad, and three lime wedges with vibrant green skin sit neatly on the right side of the bowl. The bowl sits on a white marbled surface with a light beige cloth partially underneath, and two vintage silver spoons lay diagonally above the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15-ounce) can of pinto beans, drained and rinsed
1 (15-ounce) can of black beans, drained and rinsed
1 (15-ounce) can of chickpeas, drained and rinsed
1 (15-ounce) can of unsalted corn, drained and rinsed
1 large avocado, diced
½ cup of diced red onion
½ cup of diced tomato
¼ cup of chopped cilantro
3 to 4 tablespoons of lemon or lime juice (about 1 small lemon or lime)
Salt, to taste

Instructions

Step 1: In a large bowl, combine the pinto beans, black beans, chickpeas, corn, diced avocado, red onion, tomato, and chopped cilantro.
Step 2: Add the lemon or lime juice and salt to taste, then gently toss everything together until evenly mixed.
Step 3: Serve the salad chilled or at room temperature, according to your preference.

Tips & Variations

For extra flavor, add a minced jalapeño or a dash of cumin.
Use fresh corn instead of canned for a sweeter, crunchier bite.
Serve with tortilla chips for a fun appetizer twist.

Storage

Store Texas Caviar in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly over time, so for best freshness, add avocado just before serving. If chilled, allow the salad to come to room temperature before serving for the best flavor.

How to Serve

A white bowl with a dark rim holds a colorful mixed bean salad with several layers visible: the base layer is made of chickpeas, black beans, and pinto beans in soft beige, black, and light brown colors. Scattered throughout are bright yellow corn kernels and diced avocado pieces with a soft green and creamy texture. Small cubes of red onion add purple and white tones, while chopped red tomatoes bring pops of vibrant red. The salad is topped with fresh green cilantro leaves placed on one side, adding a leafy texture on top. The bowl rests on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Texas Caviar ahead of time?

Yes, you can prepare the salad a few hours in advance. To keep the avocado fresh, add it right before serving or toss the whole salad with lemon or lime juice to slow browning.

Is Texas Caviar served hot or cold?

Texas Caviar is typically served chilled or at room temperature, making it a refreshing dish for warm weather.