Texas Caviar

This fresh and zesty Texas Caviar is packed with black beans, corn, and colorful veggies, tossed in a tangy dressing. Serve it with chips as a dip or enjoy it as a flavorful side dish!

Prep Time20

Total Time20

Course: Appetizer

Cuisine: American

Keyword: appetizers, black eyed peas, caviar, dip, green salsa, onions and peppers, party appetizer, popcorn, texas caviar

Servings: party size

Calories: 62kcal

Author: Misty Tannery

Ingredients

2 cans black eyed peas 16 ounces each
2 cups corn, frozen or fresh
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. chipotle pepper, minced 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
½ tsp. sugar
¼ cup olive oil
¼ cup red wine vinegar
¼ cup chopped cilantro

Instructions

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. Beware this makes a ton! Easily Halved!

Notes

Beware this makes a ton! Easily Halved! I actually always half it. Even when taking to a large party.

Nutrition