|Type||salad or dip|
|Place of origin||United States|
|Region or state||Texas|
|Associated national cuisine||American cuisine|
|Created by||Helen Corbitt|
|Ingredients generally used|
Texas caviar is a salad of black-eyed peas lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips. Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. She first served the dish on New Year's Eve at the Houston Country Club. When she later served it at the Driskill Hotel in Austin, Texas, it was given its name, "Texas caviar," as a humorous comparison to true caviar, an expensive hors d'oeuvre of salt-cured fish roe.
- Fain, Lisa (28 December 2006). "Black-eyed peas for New Year's Day". Homesick Texan. Retrieved 23 February 2014.
- "Texas Caviar". Saveur (121). June–July 2009. Retrieved 23 February 2014.
- Minora, Leslie (27 October 2013). "The Zodiac restaurant at Neiman Marcus: 60 years strong, and why". The Dallas Morning News. Dallas, Texas. Retrieved 23 February 2014.
- Bond, Courtney (January 2014). "Texas Caviar: A tasty get-rich-quick scheme". Texas Monthly. Austin, Texas. Retrieved 23 February 2014.
- Harris, Joyce Senz (19 June 2010). "Try some Texas Caviar: Black-eyed pea salad a regional treat". The Dallas Morning News. Dallas, Texas. Retrieved 23 February 2014.
She pickled the peas in a vinaigrette marinade and served them for New Year's Eve at the Houston Country Club. Only later, when she took her pickled black-eyed peas to Austin's Driskill Hotel, did the dish get the nickname of Texas Caviar.