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Texas Caviar Recipe

American · Side dish · 20 min total

A vibrant, zesty bean salad that's perfect as a dip or side dish, bursting with fresh flavors from black-eyed peas, bell peppers, and a tangy vinaigrette.

Ingredients

• 2 cans (15 oz each) black-eyed peas, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/3 cup chopped fresh cilantro
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine black-eyed peas, corn, red and green bell peppers, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, garlic, cumin, salt, and black pepper.
3. Pour dressing over the bean mixture and toss gently to coat.
4. Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.

Tips

• Can be made a day ahead; flavors improve overnight.
• Serve with tortilla chips or as a side to grilled meats.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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