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Appetizers
Texas Caviar
The dip that puts fancy caviar to shame.
Black-eyed peas, black beans, roasted corn, and a punchy lime dressing — this Tex-Mex crowd-pleaser gets better as it sits overnight.
- Category
- Appetizers
- Servings
- 18
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 1 tablespoon vegetable oil
- 3 cups fresh corn (from 2 to 3 ears)
- 2 cans (15 oz each) black-eyed peas, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup halved grape tomatoes
- 1 cup chopped bell pepper, any color
- ½ cup finely chopped red onion
- 1 jalapeño pepper, seeded and minced
- 2 green onions, minced
- ¼ cup chopped fresh cilantro
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice plus 1 teaspoon grated lime peel
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ cup olive oil
Instructions
- 1
Heat vegetable oil in a large skillet over high heat. Add corn; cook and stir about 3 minutes or until lightly browned in spots. Place in a large bowl.
- 2
Add beans, tomatoes, bell pepper, onion, jalapeño, green onions and cilantro.
- 3
In a small bowl, whisk together vinegar, lime juice and peel, salt, sugar, cumin, oregano and garlic powder. Slowly whisk in olive oil until well blended.
- 4
Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours or overnight.
- 5
Just before serving, stir in 1 tablespoon lime juice. Taste and adjust salt.
Recipe shared by Gerry D