City Lifestyle

Want to start a publication?

Learn More
Bring color and zest to your Father's Day barbeque with the fresh taste of Texas Caviar

Featured Article

Texas Caviar: The Perfect Complement to Your Father's Day Barbecue

A Texan with southern Utah connections shares a favorite family recipe that's always a hit

This Texas recipe is credited to Helen Corbitt—who left her native New York to teach at University of Texas at Austin in the 1930s and later became head chef for the famed Driskill Hotel and Neimann Marcus. 

Corbitt’s 1940 recipe was inspired when she was tasked with creating a dish entirely from Texas ingredients. Southern tradition says black-eyed peas eaten the first day of the New Year guarantees good luck for the next 364 days. Hers was an effort to dress up the pesky legume.

Ingredients

½ red onion, chopped

1 bunch green onion, chopped

1 bell pepper, any colors, chopped

2 Jalapeño peppers, deseeded and chopped

1 Serrano pepper, finely chopped (seeded optional)

5 cloves garlic, minced and chopped

2 cups fresh corn

2 cups cherry tomatoes, quartered

15-ounce can black beans, drained

15-ounce can black-eyed peas, drained

1 bunch fresh cilantro, chopped

½ teaspoon grated coriander

8 ounces zesty Italian dressing

Directions

Mix all and refrigerate for two hours.

Serve with tortilla chips.

  • Bring color and zest to your Father's Day barbeque with the fresh taste of Texas Caviar