Serves 12
45 min
Texas Caviar Bean Dip
Recipe GLPRbdeebc1cd23096
A vibrant, colorful dip featuring black beans, black-eyed peas, and fresh vegetables tossed in a tangy vinaigrette. This chilled appetizer is bursting with corn, peppers, tomatoes, and jalapeños for a zesty, refreshing flavor. Perfect for entertaining or bringing to gatherings.
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Ingredients
1 (15-ounce) can black beans, rinsed and drained
2 (15-ounce) cans black-eyed peas, rinsed and drained
2 (15-ounce) cans yellow corn, drained
1 red bell pepper, cored, seeded, and finely chopped
½ green bell pepper, cored, seeded, and finely chopped
1 small red onion, finely chopped
2 stalks celery, finely chopped
2 roma tomatoes, finely chopped
2 jalapeño peppers, seeded and finely chopped
½ cup red wine vinegar
2 teaspoons sugar
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup vegetable oil
Directions
In a large bowl, combine the rinsed black beans, black-eyed peas, and drained corn. Add the chopped red bell pepper, green bell pepper, red onion, celery, tomatoes, and jalapeño peppers. Gently toss all vegetables together until evenly mixed.
In a small bowl, whisk together the red wine vinegar, sugar, garlic powder, salt, black pepper, and vegetable oil until the mixture is well blended and the sugar has dissolved.
Pour the vinaigrette over the bean and vegetable mixture. Toss everything together thoroughly to coat all ingredients evenly with the dressing.
Cover the dip and refrigerate for at least 3 to 4 hours, or preferably overnight, to allow the flavors to meld and develop. Stir before serving.
