This is the time of year that I am out on my deck enjoying the scents of spring flowers and perfect weather every chance I can get. There’s just something about the weather warming up that makes me want to eat bright, refreshing food like my Texas Caviar. I call it a salsa but you could also consider it a dip or even salad. It’s full of healthy fresh produce like bell peppers, corn, tomatoes, onions, jalapenos, and cilantro. What makes it Texan? The black-eyed peas of course! If you’ve never had them, they are sweet and have such a unique flavor. I grew up eating them in lots of different ways and this is one of my favorites! We have to have a yummy dressing so a simple Mexican flavored vinaigrette tops this Texas Caviar off perfectly.
Making Texas Caviar
I made my Texas Caviar for a TV segment on Good Things Utah. I am grateful that I still get to do my monthly segments even though we are staying home and social distancing. I am having fun filming them on my own but definitely can’t wait to be back in the studio for live segments! Watch me make it here.
The ingredients are so simple with canned black-eyed peas, corn, bell peppers, tomatoes, red onions, jalapenos, garlic and cilantro. You could stop right there and have a delicious salad but of course we have to season it up! The vinaigrette includes olive oil, fresh lime juice, red wine vinegar, sugar, cumin, chili powder and salt. Yum! Texas Caviar gets better as it sits. I love to make it at the beginning of the week and enjoy it for lunches throughout the week. It usually doesn’t last long though!
Texas Caviar is seriously so so good! I could make a meal out of just this and some tortilla chips. In fact, I have! It is the perfect thing to share with a friend or take to a party, picnic, etc. Can’t wait for y’all to make it!
- 2 cans black-eyed peas, rinsed and drained
- 1 – 1 1/2 cups corn kernels
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup tomatoes, diced
- 1/2 cup red onion, diced
- 1 jalapeno, seeded and diced small
- 3 cloves garlic, minced
- 1/2 cup cilantro, chopped
For the vinaigrette
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- Add black-eyed peas, corn, peppers, tomatoes, red onion, jalapeño, cilantro, and garlic to a medium sized bowl.
- In a separate small bowl, whisk together vinaigrette ingredients. Pour over salsa. Stir to combine well. Cover and let marinate in fridge for two hours before serving.
- Serve with tortilla chips, over grilled chicken or fish, or as a side salad.