Texas Caviar

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.

It’s seriously so so good! I could make a meal out of just this and some tortilla chips. In fact, I have! My kids aren’t fans but I am ok with that. More for me! It will last for days in the fridge and I’m still enjoying it after four days.

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.

Texas Caviar

  • Servings: Serves 10+
  • Print

Ingredients

2 cans black-eyed peas, rinsed and drained
1 cup corn (or 1 can drained)
1 red bell pepper, diced
1 green bell pepper, diced
1 cup tomatoes, diced
1/2 cup red onion, diced
1 jalapeño, seeded and diced small
1/2 cup cilantro, chopped
3 cloves garlic, minced

For the vinaigrette:
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 1/2 teaspoons salt

Directions

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.

Notes:
1. Add diced avocado for a yummy addition if you plan on eating it quickly!