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Texas Caviar

May 6, 2020 · Leave a Comment

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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! 

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Texas Caviar


  • Author: sandymargritz
  • Total Time: 30 minutes
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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

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Welcome Y’all!

Thanks for stopping by! I’m Sandy Margritz, a born and bred Texan living in the Chicago suburbs with my husband, Josh, and our two pets, Blanche & Finn. I am in no way an expert, but I do come from a long line of excellent Southern cooks. I have 3 big criteria for my recipes - simple, delicious and memorable. Y'all let me know what you think!

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