You may know Texas caviar as a salad made with black-eyed peas that are lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips. Country Patch Canning put their own twist on it....because it is good over pork chops, fish, chicken, mix it with rice or over a baked potato. Why is it called Texas caviar? 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’oeurve of salt-cured fish roe. It has also been called cowboy caviar.