Description
Texas Caviar is a colorful, refreshing bean and corn salad tossed in a tangy-sweet dressing. Perfect as a dip with tortilla chips or as a topping for grilled meats, it’s a crowd-pleaser that’s ideal for parties, potlucks, and BBQs.
Ingredients
Two 15-ounce cans black eyed peas or black beans, rinsed and drained
Two 15-ounce cans pinto beans, rinsed and drained
Two 15-ounce cans white corn, rinsed and drained
One 4-ounce can chopped green chiles, undrained
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
1 small red onion, finely chopped
1 bunch fresh cilantro, finely chopped
Dressing:
½ cup olive oil
½ cup rice vinegar
⅓ cup granulated sugar
½ teaspoon garlic powder
Instructions
- Place all dip ingredients in a large bowl and stir to combine.
- In a small saucepan, combine olive oil, rice vinegar, sugar, and garlic powder. Bring to a boil, then remove from heat to cool slightly.
- Pour cooled dressing over the bean mixture and toss until evenly coated.
- Cover and refrigerate until serving, then toss again before serving.
- Serve cold with tortilla chips.
Notes
Use black beans instead of black-eyed peas for variety.
Add diced jalapeños or cayenne pepper for heat.
Reduce sugar or replace with honey for a lighter version.
Stir in diced avocado just before serving for extra creaminess.
Swap canned corn with fresh corn for a brighter flavor.
Nutrition
- Serving Size: 1/20 of recipe
- Calories: 150
- Sugar: 4g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
