The Only Texas Caviar You Should Ever Eat
Bold, zesty, and bursting with fresh flavor, "The Only Texas Caviar You Should Ever Eat" is the ultimate crowd-pleasing dip that puts a southwestern twist on pantry staples. Packed with a vibrant blend of black-eyed peas, black beans, sweet corn, and crisp diced peppers, this dish is tied together with a tangy homemade vinaigrette featuring olive oil, red wine vinegar, lime juice, and a touch of honey for balance. A sprinkle of jalapeño and fresh cilantro adds just the right amount of kick and herbal brightness. With just 20 minutes of prep and no cooking required, this easy, make-ahead Texas caviar is perfect for game days, picnics, or as a topping for tacos and salads. Serve it chilled with tortilla chips, and watch it disappear from the table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 15 oz (canned, rinsed and drained) Black-eyed peas
- 15 oz (canned, rinsed and drained) Black beans
- 10 oz (frozen, thawed or canned, drained) Sweet corn
- 1 medium (diced) Red bell pepper
- 1 medium (diced) Green bell pepper
- 1 small (finely diced) Red onion
- 1 medium (seeded and finely minced) Jalapeño
- 0.5 cup (chopped) Cilantro
- 2 cloves (minced) Garlic
- 0.33 cup Olive oil
- 0.25 cup Red wine vinegar
- 2 tablespoons (freshly squeezed) Lime juice
- 1 tablespoon Honey
- 1 teaspoon Ground cumin
- 1 teaspoon (or to taste) Kosher salt
- 0.5 teaspoon (freshly ground) Black pepper
- (optional, for serving) Tortilla chips
Instructions
In a large mixing bowl, combine the black-eyed peas, black beans, and sweet corn. Stir gently to mix.
Add the red bell pepper, green bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss everything together to evenly distribute the ingredients.
In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lime juice, honey, minced garlic, ground cumin, kosher salt, and black pepper. Taste and adjust seasoning as needed.
Pour the vinaigrette over the vegetable and bean mixture. Toss gently but thoroughly to ensure everything is coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld together.
Before serving, give the Texas Caviar one last toss to redistribute the dressing.
Serve chilled with tortilla chips, or as a topping for grilled chicken, tacos, or salads.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 63.6 g | 227% | |
| Total Sugars | 62.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3167 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
