Texas Caviar Recipe
Texas Caviar is a vibrant, flavor-packed dip that brings together fresh veggies, beans, and a zesty dressing—perfect for any gathering or as a refreshing snack.
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Servings: 8
Ingredients
Cowboy Caviar
- 1 medium red orange, or yellow bell pepper, finely chopped
- ¾ cup finely diced red onion about ½ small red onion
- 1 avocado optional
- 1 to 2 jalapeños seeds and ribs removed, finely minced
- 1 ½ cups fresh corn kernels defrosted frozen corn, or one 14-ounce can of corn, drained (about 2 ears)
- 1 ½ cups chopped ripe tomatoes approximately ¾ pound
- ½ cup chopped fresh cilantro including leaves and tender stems
- 2 cans 14 ounces each of black-eyed peas, drained and rinsed, or 3 cups of cooked black-eyed peas
- 1 can 14 ounces black beans, drained and rinsed, or 1 ½ cups cooked black beans
Italian Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar or fresh lime juice
- 2 medium garlic cloves minced or pressed
- 1 to 1 ½ teaspoons salt adjusted to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon honey or pure maple syrup
- ⅛ teaspoon crushed red pepper flakes
- Freshly ground black pepper as desired
Instructions
- In a large mixing bowl, combine the black-eyed peas, black beans, corn, tomatoes, bell pepper, onion, cilantro, and jalapeño. If you plan to include avocado, keep it aside and dice it just before serving to maintain its freshness and color.
- In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar (or lime juice), garlic, salt, oregano, basil, maple syrup (or honey), red pepper flakes, and black pepper until well emulsified. Drizzle this dressing over the vegetable mixture.
- Gently toss everything together until the ingredients are thoroughly coated with the dressing. Taste the salad and adjust with extra salt or pepper if needed. For a tangier kick, add another tablespoon of vinegar, or for a richer taste, incorporate an additional tablespoon or two of olive oil.
- For the best results, allow the flavors to meld by letting the salad sit and marinate for at least 20 minutes before serving. If adding avocado, fold it in just before serving for a fresh and creamy touch.
Notes
Serving suggestions: Pair this dip with your favorite tortilla chips, or transform it into a green salad by serving it over lettuce, topped with a squeeze of lime, crumbled feta, and a handful of crushed corn chips or toasted pepitas for added crunch.
Storage suggestions: Store the dip in an airtight container in the refrigerator, where it will stay fresh for up to 4 days.
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