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Texas Caviar

Course Appetizer
Cuisine American
Prep Time 15 minutes
Servings 10

Ingredients

For the dip

  • 2 14-ounce cans black-eyed peas, rinsed and drained
  • 1 14-ounce can black beans, rinsed and drained
  • 1 ½ cups fresh corn kernels, about 2 ears of corn (note that I boiled it for a few minutes)
  • 1 ½ cups chopped tomatoes (I used about 4 Roma tomatoes)
  • 1 medium orange bell pepper
  • 1 medium yellow bell pepper
  • ¾ cup chopped red onion (about ½ small red onion)
  • ½ cup chopped cilantro
  • 1 to 2 jalapeños or serranos, ribs removed, seeded and finely chopped
  • 1 avocado, optional

For the dressing

  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar or lime juice
  • 2 medium cloves garlic, pressed or minced
  • 1 to 1 ½ teaspoons Kosher salt, to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon honey
  • ⅛ teaspoon red pepper flakes
  • Freshly ground black pepper, to taste

Preparation

  1. 1. In a large serving bowl, combine the black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño.

  2. 2. In a cup, whisk together the dressing ingredients until emulsified. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.

Recipe Notes

This dip keeps well in the refrigerator, covered, for around three days. You can take leftovers and serve them on top of greens for a great lunch salad. Add crushed corn chips or toasted pepitas on top.