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!
TEXAS CAVIAR
YIELD: Serves 8-12
INGREDIENTS:
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
DIRECTIONS:
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.
Enjoy!
