Texas Caviar
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Texas Caviar
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lime juice fresh
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon oregano dried
- 1/4 teaspoon garlic powder
- 2 teaspoons brown sugar
- salt freshly ground
- black pepper freshly ground
Texas Cavier
- 1 can (14.5 ounce) black-eyed peas drained and rinsed
- 1 can (14.5 ounces) black beans drained and rinsed
- 3 cups Roma tomato you can also use grape or cherry tomatoes cut up, diced
- 1 ½ cups corn thawed, frozen
- 1/2 cup green bell pepper diced small
- 1/3 cup onion red, chopped
- 1 jalapeno pepper seeded and diced
- 1/3 cup cilantro chopped
- 1 avocado sliced (optional
- tortilla chips for serving, or pita chips
Instructions
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, cumin, pepper, salt, oregano, garlic powder and brown sugar. Put in fridge while you prepare the other ingredients.
- In a large bowl combine black eyed peas, black beans, tomatoes, corn, bell pepper, red onion, jalapeño and chopped cilantro. Pour dressing over and gently toss until evenly coated. If needed, season with salt and pepper to taste. Chill in refrigerator for at least an hour and then gently toss once more before serving. If desired, add in some diced avocado just before serving.
- Serve with tortilla or pita chips. Store in refrigerator.
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