Description
A fresh and flavorful Texas Caviar made with black-eyed peas, beans, corn, and crisp vegetables tossed in a zesty lime dressing—perfect as a dip or side dish.
Ingredients
- 1 (15.5 oz) can black-eyed peas, drained and rinsed
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, diced
- 1–2 jalapeños, seeded and diced
- 1/2 cup cilantro, chopped
- 1 avocado, diced (optional)
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
1. In a large bowl, combine black-eyed peas, black beans, corn, red and green bell peppers, red onion, jalapeños, and cilantro. Toss to combine.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, garlic powder, sugar, chili powder, cumin, and salt until well blended.
3. Pour the dressing over the bean mixture and toss thoroughly to coat.
4. Cover and refrigerate for at least 1 hour to allow flavors to meld.
5. Before serving, gently stir in diced avocado if using.
6. Serve chilled with chips, crackers, or as a side dish.
Notes
For extra heat, leave some jalapeño seeds in or add hot sauce.
This dish tastes even better after a few hours or overnight in the fridge.
Serve with tortilla chips or as a topping for grilled meats.
Store leftovers in an airtight container for up to 3 days.
Add avocado just before serving to prevent browning.