Serves 8
45 min
Texas Caviar
Recipe GLPR0fdb29aeef4bb6
A vibrant, colorful bean and vegetable salad bursting with fresh flavors. This classic Texas appetizer combines black beans, black-eyed peas, sweet corn, and crisp vegetables tossed in a zesty lime and vinegar dressing. It's the perfect make-ahead dish for gatherings, serving as a dip, side, or topping for countless dishes.
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Ingredients
1 (15 oz.) can black beans, drained and rinsed
2 (15 oz.) cans black-eyed peas, drained and rinsed
2 cups fresh or frozen corn kernels
1 red bell pepper, finely diced
1 small green bell pepper, finely diced
1 cup red onion, minced
1 jalapeño pepper, seeded and minced
5 garlic cloves, minced
3 scallions, thinly sliced
1/4 cup fresh cilantro, minced
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 Juice of 1 lime
2 teaspoons kosher salt
Directions
In a large bowl, combine the drained black beans, black-eyed peas, corn, red bell pepper, green bell pepper, red onion, jalapeño, garlic, and scallions.
In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, kosher salt, and minced cilantro to create the dressing.
Pour the dressing over the bean and vegetable mixture and toss gently until all ingredients are evenly combined and coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour before serving, or up to 24 hours to allow flavors to develop.
Serve with tortilla chips as a dip, spoon over burgers or sandwiches, serve atop crostini, or enjoy as a fresh side dish alongside grilled meats and seafood.
