Texas Caviar is one of my favorite side dishes/dips. It’s light and fresh. This is my spin that I have been doing for years. I actually have family request it for gatherings. I make it year round but love it most in summer when the veggies are at their prime! I usually half the recipe below because it makes SO MUCH! Try it and let me know how you like it!!
[recipe title=”Texas Caviar” servings=”party size” difficulty=”easy” image=”https://learneditfrommymom.com/wp-content/uploads/2024/08/texas-caviar-3web.jpg”]
[recipe-ingredients]
2 cans (16 ounces each) blackeyed peas
2 cups fresh or frozen (thawed) corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large red onion, chopped
1-2 jalapeños, seeded and chopped
6 roma tomatoes- seeded and diced
1 tbsp. minced chipotle pepper (canned in adobo sauce) (I usually use 2-3 and deseed them first and I usually scoop about a teaspoon or so of the sauce into the bowl too.)
2 large clove garlic, crushed
2 tsp. salt (or to taste)
1 tsp. pepper
1/2 tsp. sugar
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup chopped cilantro
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[recipe-directions]
Drain and rinse black-eyed peas. Combine in a large bowl with corn, chopped peppers, onions, and tomatoes. Mix chipotle pepper, oil, vinegar, sugar, garlic, salt and pepper. Pour over salad and stir gently to coat. Refrigerate for several hours to overnight before serving. (I usually can’t wait to long!) Serve as a dip with tortilla chips or as a salad.
[/recipe-directions]
[/recipe]
