Texas Caviar Recipe
Texas Caviar. Fresh, zesty, and flavorful, this dish is loaded with black eyed peas, black beans, corn, tomatoes, bell pepper and avocado all drizzled in a cilantro lime dressing. This easy to make recipe can be served as a side dish, appetizer, or salad!
Servings: 8
Ingredients
- 1 15.5 ounce can black eyed peas drained and rinsed
- 1 15 ounce can black beans drained and rinsed
- 1 15.25 ounce can corn drained
- ½ cup cherry tomatoes sliced
- 1 red bell pepper diced
- ¼ cup red onion diced
- 2 serrano peppers diced
- 1 avocado diced
Dressing
- ½ cup extra Virgin Olive Oil
- ¼ cup white Wine Vinegar
- 1 tsp salt
- 2 cloves garlic minced
- 1/4 cup fresh cilantro
- 1 tsp lime Juice fresh squeezed
- ½ tsp dried oregano
- 2 tbsp Honey
Instructions
- In a medium size mixing bowl add the black-eyed peas, black beans, corn, cherry tomatoes, bell pepper, red onion, and diced serrano peppers. Stir to combine.
- In a jar add the ingredients for the dressing, shake to combine.
- Pour the dressing over the black-eyed peas mixture. Stir to combine.
- Add in the diced avocado.
- Cover and store in the refrigerator. Allow to marinate for at least 2 hours before serving.
- Serve with tortilla chips.
Notes
Storage and Make Ahead:
- If storing the dip overnight, leave the avocado out and add in the day of serving.
- Store in covered container in refrigerator for up to 3 days.