Original Post: https://www.evolvingtable.com/texas-caviar/
Texas Caviar Dip Recipe
This Texas Caviar (aka Cowboy Caviar) is the black-eyed pea dip that shows up at just about EVERY Texas party, tossed in a subtly sweet and tangy honey-lime vinaigrette with a little jalapeño kick. With no tomatoes or avocado to get soggy, you can make it the day before and it’s still scoopable when your guests walk in.
Servings: 12 servings
Equipment
- Large Mixing Bowl
Ingredients
- 2 cans black eyed peas about 3 cups
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (15.25-ounce) can corn drained
- 1 bell pepper red or green, finely diced
- ¼ cup red onion finely diced
- 2-4 jalapeños seeded and finely diced
- ¼ cup cilantro finely chopped
Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons honey
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Rinse and thoroughly drain the black eyed peas and black beans if using canned.1 (15.5-ounce) can black beans, 2 cans black eyed peas
- In a large bowl mix together the black eyed peas, black beans, corn, bell pepper, red onion, and jalapeños.2 cans black eyed peas, 1 (15.25-ounce) can corn, 1 bell pepper, ¼ cup red onion, 2-4 jalapeños, 1 (15.5-ounce) can black beans
- Add the vinaigrette ingredients to a mason jar, put the lid on, and shake well until blended. Or whisk everything together in a bowl.¼ cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons lime juice, 2 tablespoons honey, ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ¾ teaspoon salt, ¼ teaspoon black pepper
- Pour the vinaigrette over the bean salad and toss until well coated. Refrigerate for at least 30 minutes or up to overnight.
- Just before serving, add chopped cilantro and toss to combine.¼ cup cilantro
- Serve as a side salad or as a dip with tortilla chips. Enjoy!
Video
Notes
Make ahead: Make the whole thing up to 24 hours ahead, just save the cilantro for right before serving. The vinaigrette can be shaken up and kept in the fridge for up to 3 days.
Heat level: Seeds out keeps it nice and mild. Want more kick? Use all 4 jalapeños or swap in a serrano.
Storage: Store in an airtight container in the fridge for up to 3-5 days. Give it a good stir before serving (the dressing settles to the bottom!).
Freezing: Not recommended. The peppers and onion lose their crunch once thawed.
Nutrition
Calories: 212kcal | Carbohydrates: 32g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 208mg | Potassium: 408mg | Fiber: 8g | Sugar: 6g | Vitamin A: 394IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 3mg
