Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 to 5 Servings
I love this Texas Caviar so much! I’ve been making this for years now and I’m still in love with it to this day! Whenever I have guests over, I always make sure to serve this. They are impressed all the time! You need to try this recipe. It is simply the best, I’m telling you!
Ingredients:
For The Dressing:
½ tsp smoked paprika, sweet or hot
2 cloves of garlic, minced
¾ tsp kosher salt
¼ c olive oil
½ tsp honey
4 tbsp lime juice, freshly squeezed
1 tsp ground cumin
1 tbsp lime zest
For The Caviar Dip:
3 small bell peppers, chopped (approx. ¼ c)
1 small jalapeno pepper, seeded and chopped
1 15-ounce can of black beans, drained and rinsed
3 scallions, both white and green parts are chopped
½ ripe avocado, cut into small cubes
½ c fresh cilantro rinsed and chopped
½ c whole corn kernels I used canned corn, but drained it first
½ c cherry tomatoes, sliced thinly
⅓ c red onion, chopped finely or diced
1 15-ounce can of black-eyed peas, drained and rinsed
To Serve With (Optional)
Tortilla Chips
Your favorite hot sauce
Directions:
For the Dressing:
In a mixing bowl, add garlic, honey, oil, ground cumin, lime juice, salt, honey, and smoked paprika. Stir everything until well incorporated.
For the Dip:
In a large mixing bowl, bell peppers, black beans, scallions, black-eyed peas, fresh cilantro, avocado, jalapeno pepper, corn kernels, and cherry tomatoes. Stir everything until well combined.
Add the dressing on top of the salad, then toss to coat. Taste, then add more seasonings if needed.
Add a bit of hot sauce, then toss to combine.
Serve right away with tortilla chips. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days.
Feel free to use maple syrup in exchange for honey to make this vegan.
Nutrition Facts:
Calories: 167 kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 357mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 35mg | Calcium: 16mg | Iron: 1mg
Ingredients
- For The Dressing:
- ½ tsp smoked paprika, sweet or hot
- 2 cloves of garlic, minced
- ¾ tsp kosher salt
- ¼ c olive oil
- ½ tsp honey
- 4 tbsp lime juice, freshly squeezed
- 1 tsp ground cumin
- 1 tbsp lime zest
- For The Caviar Dip:
- 3 small bell peppers, chopped (approx. ¼ c)
- 1 small jalapeno pepper, seeded and chopped
- 1 15-ounce can of black beans, drained and rinsed
- 3 scallions, both white and green parts are chopped
- ½ ripe avocado, cut into small cubes
- ½ c fresh cilantro rinsed and chopped
- ½ c whole corn kernels I used canned corn, but drained it first
- ½ c cherry tomatoes, sliced thinly
- ⅓ c red onion, chopped finely or diced
- 1 15-ounce can of black-eyed peas, drained and rinsed
- To Serve With (Optional)
- Tortilla Chips
- Your favorite hot sauce
Instructions
For the Dressing:
In a mixing bowl, add garlic, honey, oil, ground cumin, lime juice, salt, honey, and smoked paprika. Stir everything until well incorporated.
For the Dip:
In a large mixing bowl, bell peppers, black beans, scallions, black-eyed peas, fresh cilantro, avocado, jalapeno pepper, corn kernels, and cherry tomatoes. Stir everything until well combined.
Add the dressing on top of the salad, then toss to coat. Taste, then add more seasonings if needed.
Add a bit of hot sauce, then toss to combine.
Serve right away with tortilla chips. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days.
Feel free to use maple syrup in exchange for honey to make this vegan.
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Feel free to use maple syrup in exchange for honey to make this vegan.
