Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yields: 4 cups (4-5 servings)
This is the best salad dip and my favourite go-to side dish. Filled with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing, you can easily pull this Texas Caviar off in no more than thirty minutes!
Ingredients
Dressing:
¼ c. olive oil
1 tbsp lime zest
4 tbsp lime juice freshly squeezed
1 tsp ground cumin
½ tsp smoked paprika sweet or hot
¾ tsp kosher salt
½ tsp honey
2 cloves of garlic minced
Caviar Dip:
1 15-ounces can of black beans, drained and rinsed
1 15-ounces can of black-eyed peas, drained and rinsed
½ c. whole corn kernels I used canned corn but drained it first
3 scallions both white and green parts are chopped
⅓ c. red onion chopped finely or diced
3 small bell peppers chopped (approx. ¼ c.)
1 small jalapeno pepper seeded and chopped
½ c. cherry tomatoes sliced thinly
½ ripe avocado cut into small cubes
½ c. fresh cilantro rinsed and chopped
To Serve With (Optional):
Your favourite hot Sauce
Tortilla Chips
How to make Texas Caviar
Step 1: In a mixing bowl, place the oil, lime juice, ground cumin, smoked paprika, salt, honey, and garlic. Whisk well to make the dressing, then set aside.
Step 2: In a bowl, put the black beans, black-eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro to make the Texas Caviar dip (or salad). Drizzle over the salad and mix gently. Adjust the seasoning if needed.
Step 3: If using, add in a couple of dashes of your preferred hot sauce. Serve this Texas Caviar with tortilla chips. Enjoy!
Notes:
For a more traditional Italian salad dressing, below is the recipe for my Italian salad dressing:
¼ c. extra virgin olive oil
2 tbsp white wine vinegar or apple cider vinegar
1 tbsp freshly squeezed lemon juice
1 clove of garlic, minced
1 tsp dried basil
1/4 tsp dried oregano
¼ tsp crushed red pepper (optional)
½ tsp Kosher salt (I use Diamond kosher salt)
¼ tsp ground black pepper
Optional ingredient for this Texas Caviar salsa recipe: 1 tsp of sugar (or honey)
Keep the leftovers in an airtight container in the fridge for up to 2 to 3 days.
To make this vegan, use maple syrup in place of honey.
How To Store Leftovers and How Long will they be good for? As long as they are kept in an airtight container in the fridge, the leftovers should keep fresh for 2-3 days.
Nutrition Facts:
Calories: 167kcal | 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
- Dressing:
- ¼ c. olive oil
- 1 tbsp lime zest
- 4 tbsp lime juice freshly squeezed
- 1 tsp ground cumin
- ½ tsp smoked paprika sweet or hot
- ¾ tsp kosher salt
- ½ tsp honey
- 2 cloves of garlic minced
- Caviar Dip:
- 1 15-ounces can of black beans, drained and rinsed
- 1 15-ounces can of black-eyed peas, drained and rinsed
- ½ c. whole corn kernels I used canned corn but drained it first
- 3 scallions both white and green parts are chopped
- ⅓ c. red onion chopped finely or diced
- 3 small bell peppers chopped (approx. ¼ c.)
- 1 small jalapeno pepper seeded and chopped
- ½ c. cherry tomatoes sliced thinly
- ½ ripe avocado cut into small cubes
- ½ c. fresh cilantro rinsed and chopped
- To Serve With (Optional):
- Your favourite hot Sauce
- Tortilla Chips
Instructions
Step 1: In a mixing bowl, place the oil, lime juice, ground cumin, smoked paprika, salt, honey, and garlic. Whisk well to make the dressing, then set aside.
Step 2: In a bowl, put the black beans, black-eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro to make the Texas Caviar dip (or salad). Drizzle over the salad and mix gently. Adjust the seasoning if needed.
Step 3: If using, add in a couple of dashes of your preferred hot sauce. Serve this Texas Caviar with tortilla chips. Enjoy!
Notes
For a more traditional Italian salad dressing, below is the recipe for my Italian salad dressing: ¼ c. extra virgin olive oil 2 tbsp white wine vinegar or apple cider vinegar 1 tbsp freshly squeezed lemon juice 1 clove of garlic, minced 1 tsp dried basil 1/4 tsp dried oregano ¼ tsp crushed red pepper (optional) ½ tsp Kosher salt (I use Diamond kosher salt) ¼ tsp ground black pepper Optional ingredient for this Texas Caviar salsa recipe: 1 tsp of sugar (or honey) Keep the leftovers in an airtight container in the fridge for up to 2 to 3 days. To make this vegan, use maple syrup in place of honey. How To Store Leftovers and How Long will they be good for? As long as they are kept in an airtight container in the fridge, the leftovers should keep fresh for 2-3 days.
