Texas Caviar Recipe
User Reviews
5
Texas Caviar Recipe
Description
The Texas Caviar Recipe combines canned black beans and black-eyed peas with corn, scallions, red onion, bell peppers, jalapeno, cherry tomatoes, avocado, and cilantro. The accompanying dressing includes olive oil, fresh lime juice and zest, ground cumin, smoked paprika, salt, honey, and minced garlic. Whisking these ingredients together creates a tangy and savory dressing that penetrates the mix of bold beans and fresh vegetables.
The salad offers varied textures from tender beans and creamy avocado to crunchy peppers and onions. The lime-based dressing provides a bright acidity and mild sweetness that complements the smoky, earthy notes of the cumin and smoked paprika. Jalapeno adds mild heat to balance the flavors.
This Texas Caviar is served chilled or at room temperature, often as a dip with tortilla chips or alongside grilled meats. It is a colorful appetizer or side salad that provides a refreshing contrast to richer dishes.
Leftovers keep well in an airtight container in the refrigerator for 2-3 days. The honey in the dressing may be replaced with maple syrup for a vegan option. Traditional Italian salad dressing can be used as an alternative for a different flavor profile.
Ingredients
For The Dressing:
- ¼ cup olive oil
- 1 tablespoon lime zest
- 4 tablespoons lime juice freshly squeezed
- 1 teaspoon cumin ground
- ½ teaspoon smoked paprika sweet or hot
- ¾ teaspoon kosher salt
- ½ teaspoon honey
- 2 cloves garlic minced
For The Caviar Dip:
- 1 black beans 15 oz. can, drained and rinsed
- 1 black eyed peas 15 oz. can, drained and rinsed
- ½ cup corn kernels I used canned corn, but drained it first, whole
- 3 scallions both white and green parts are chopped
- ⅓ cup red onion chopped finely or diced
- 3 bell pepper chopped (approx. ¼ cup, small
- 1 jalapeno pepper seeded and chopped, small
- ½ cup cherry tomato sliced thinly
- ½ avocado cut into small cubes, ripe
- ½ cup cilantro rinsed and chopped, fresh
To Serve With (Optional)
- hot sauce your favorite
- tortilla chips
Instructions
- To make the dressing: Whisk together the oil, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
- For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
- Drizzle the dressing over the salad. Give it a gentle mix.
- Taste for seasoning and add in if necessary.
- Add in a few dashes of your favorite hot sauce (if using) and serve with tortilla chips.
Notes
- Store leftovers in an airtight container refrigerated for 2-3 days.
- Replace honey with maple syrup to make the dressing vegan-friendly.
- You can substitute the lime dressing with an Italian salad dressing version for a different flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups (4-5 servings)
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 357mg | 15% |
| Potassium | 264mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 947IU | 19% |
| Vitamin C | 35mg | 39% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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