Some call this dip Cowboy Caviar, we call it Texas Caviar, either way – it’s delicious, fresh, healthy and makes a ton – so great for crowds… or not. We make this for ourselves and snack on it all week.
I love that you can make this dip ahead of time, in face, it tastes better if you make it the day before! This is one of Josh’s favorite dips that I make. Y’all let me know what you think!
Print
Texas Caviar
- Total Time: 30 minutes
Description
Some call this dip Cowboy Caviar, we call it Texas Caviar, either way – it’s delicious, fresh, healthy and makes a ton!
Ingredients
Scale
- 2 (15-ounce) cans black-eyed peas, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 (15-ounce) cans yellow corn, drained
- 1 red bell pepper, cored, seeded, and finely chopped
- 1 green bell pepper, cored, seeded and finely chopped
- 1 small yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 roma tomatoes, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1–2 TBS chopped cilantro leaves
- 1/2 cup red wine vinegar
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup vegetable oil
Instructions
- In a small bowl whisk together the red wine vinegar, sugar, garlic powder, salt, pepper & vegetable oil.
- Combine the black-eyed peas, black beans, corn, bell peppers, onion, celery, tomatoes, jalapenos and cilantro in large bowl.
- Pour dressing over black-eyed pea mixture and toss to coat. Refrigerate for at least 3-4 hours prior to serving. (I normally make the night before and stir every few hours.)
- Serve with tortilla chips and enjoy!
Notes
Add diced avocado and fresh cilantro prior to serving if you like, but not required!
- Prep Time: 30 Minutes
- Category: Appetizers
Keywords: Dips, Cowboy Caviar, Texas Caviar
Leave a Reply