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+ servings
Texas Caviar

Texas Caviar

Charlotte Hancey
Black-eyed peas, corn, bell peppers and other vegetables are combined with a Mexican vinaigrette for the most mouth-watering, delicious dip!
5 from 5 votes
Prep Time 20 mins
Marinate 2 hrs
Total Time 2 hrs 20 mins
Course Appetizer
Cuisine Tex-Mex
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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.
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