This zesty medley of black-eyed peas, black beans, corn, and colorful vegetables is perfect for scooping with tortilla chips or topping grilled meats.
Texas Caviar
Makes 4 to 6 Servings
Ingredients
- ¼ cup olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (11-ounce) can shoepeg corn, drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeño, seeded and diced
- ½ cup diced red onion
- ½ cup sliced green onion
- ½ cup diced sweet pickled peppers
- ¼ cup chopped fresh cilantro
- Garnish: chopped fresh cilantro
Instructions
- In a large bowl, combine oil, vinegar, honey, garlic, salt, black pepper, and crushed red pepper. Add peas, beans, corn, bell peppers, jalapeño, red onion, green onion, pickled peppers, and cilantro. Stir just until combined. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, garnish with cilantro, if desired.
