A Simple Summer Recipe, Texas Caviar

I’ve never been one for really fancy things, but this is my kind of caviar! Colorful and zesty, with fresh bell peppers, corn, onions and jalapenos, it’s a real favorite with my Texas family. I just returned from a quick trip to Dallas and as it is starting to heat up in Texas, I wanted to share one of my all time faves. Super easy and great for big groups. I’ve served this on a Mexican inspired grazing board in the past and everyone loved it!


YIELD: Serves 8-12


2 (15 oz.) cans black eyed peas, drained
1 (15 oz.) can black beans, drained
2 cups corn, fresh or frozen
1 cup red onion, minced
1 green bell pepper, small diced
1 red bell pepper, small diced
1 jalapeno, seeded and minced
5 garlic cloves, minced
1/4 cup minced cilantro
3 scallions, sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime


Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours. Serve with tortilla chips, on top of burgers/sandwiches or crostini, or on the side of your favorite grilled meats and fish.


Jenny Niezgoda