Submitted by:
Steven Reed
Category:
Side
Country of Origin:
United States
Cook time:
15 minutes
Serves:
12
Ingredients:
2 15-ounce cans black-eyed peas, rinsed and drained
1 15-ounce can black beans, rinsed and drained
2 15-ounce cans yellow corn, drained
1 red bell pepper, cored, seeded, and finely chopped
1/2 green bell pepper, cored, seeded, and finely chopped
1 small red onion, finely chopped
2 stalks celery, finely chopped
2 roma tomatoes, finely chopped
2 jalapeno peppers, seeded and finely chopped
1/3 cup chopped cilantro leaves
1/2 cup red wine vinegar
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup vegetable oil
Ingredients substitutions:
You can add Jalapeno or substitute salt for sea salt per your own specific taste.
Steps:
1. Combine black-eyed peas, black beans, corn, red bell pepper, red onion, celery, tomatoes, jalapenos, and cilantro in a large bowl.
2. In a small bowl, whisk together vinegar, sugar, garlic powder, salt, pepper, and vegetable oil.
3. Pour dressing over black-eyed pea mixture and toss to coat.
4. Refrigerate for at least several hours.
What makes this recipe special?
My wife makes it for cookouts as a side or dip for chips. It's yummy.
Additional notes:
Served chilled, this Texas Caviar Dip with black-eyed peas, black beans, corn, and red bell pepper is wonderful eaten with tortilla chips or on its own.