So many things come to mind when one thinks of Texas food that it’s hard to distill it into a few distinct dishes. Beyond that, each region puts its own spin on things, resulting in a wonderfully vibrant food culture from top to tip. Texas caviar is a dish that many folks have made their own since it first appeared in the 1940s. I add crisp bacon and avocado, though you can skip the bacon if you want to keep it vegetarian.

Caviar
1 can (15 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup corn kernels, thawed if frozen
1 red bell pepper, seeded and diced
1/2 cup diced red onion
1 cup halved grape tomatoes
2 slices crisp-cooked bacon, chopped
1/4 cup chopped fresh cilantro
1 avocado, diced

Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon pepper

1. Caviar  In a large bowl, stir together black-eyed peas, beans, corn, bell pepper, onion, tomatoes, bacon and cilantro.

2. Dressing  In a small bowl, whisk together dressing ingredients. Pour half the dressing over salad and mix well. Add more dressing to taste.

3. Gently stir in diced avocado just before serving.

Serves 8.