Description
Texas Caviar Dip is a vibrant, flavorful bean salad featuring black eyed peas, black beans, and corn mixed with fresh vegetables and a tangy, slightly sweet vinaigrette. This versatile dish can be served as a refreshing side salad or a zesty dip with tortilla chips, perfect for gatherings or as a healthy snack.
Ingredients
Scale
Beans and Vegetables
- 2 cans black eyed peas (about 3 cups), rinsed and drained
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.25-ounce) can corn, drained
- 1 bell pepper (red or green), finely diced
- ¼ cup red onion, finely diced
- 2-4 jalapeños, seeded and finely diced
- ¼ cup cilantro, finely chopped (added just before serving)
Vinaigrette
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Prep Beans: Rinse and thoroughly drain the black eyed peas and black beans if using canned to remove excess sodium and preserve texture.
- Mix Vegetables: In a large bowl, combine the black eyed peas, black beans, corn, finely diced bell pepper, red onion, and jalapeños, ensuring even distribution of ingredients.
- Make Vinaigrette: Add olive oil, apple cider vinegar, lime juice, honey, cumin, paprika, garlic powder, salt, and black pepper to a high-speed blender and blend for 5-10 seconds until the vinaigrette emulsifies and becomes smooth. Alternatively, use a food processor or whisk the ingredients together vigorously in a bowl.
- Toss Salad: Pour the prepared vinaigrette over the bean mixture and toss thoroughly so every ingredient is well coated with the dressing.
- Chill: Refrigerate the salad for at least 30 minutes to allow flavors to meld together, though it can be stored overnight for enhanced taste.
- Add Cilantro & Serve: Just before serving, stir in the freshly chopped cilantro for brightness and freshness. Serve as a side salad or as a dip with tortilla chips.
Notes
- Adjust the number of jalapeños based on your preferred spice level.
- For a vegan option, substitute honey with agave nectar or maple syrup.
- This dip can be made a day ahead and stored covered in the refrigerator for better flavor melding.
- Drain beans and corn well to prevent a watery dip.
- Serve chilled or at room temperature depending on preference.
- Pairs well with tortilla chips, crackers, or as a topping for grilled meats and tacos.
