Texas Caviar Recipe
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Texas Caviar Recipe
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Looking for a unique snack or appetizer? Texas Caviar brings beans and corn together in a fresh and easy dip. Full of southwestern flavor, this dip is begging to be scooped up with tortilla chips!
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Ingredients
- ¾ cup vegetable oil
- ¾ cup white vinegar
- ¾ cup granulated sugar
- 1 can Pinto beans, drained and rinsed 15 ounce
- 1 can corn, drained 11 ounce
- 1 can blackeye peas 15 ounce
- 1 green pepper seeded and finely diced
- 1 red pepper seeded and finely diced
- 1 yellow or orange pepper seeded and finely diced
- 1 small red onion finely diced
- 1 Jalapeño seeded and finely diced
Instructions
- Combine all the ingredients into a large bowl. Mix gently and refrigerate at least 8 hours (or overnight).
- Serve with Tostitos scoops (or other tortilla or corn chips). Store covered in refrigerator up to a week. ENJOY
Notes
- Let chill for at least 8 hours. Texas Caviar needs that time in the refrigerator for all the flavors to mingle. I like to make it the night before serving so it has a change to reach peak flavor.
- Tangier Texas Caviar. For more tartness, add a squeeze of fresh lime juice to the bean dip just before serving.
Nutrition Information
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Serving
0.5cup
Calories
161kcal
(8%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
9g
Sodium
56mg
(2%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 161kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Sodium | 56mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
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