Texas Caviar
This cowboy salad combines beans and fresh veggies to make a flavorful recipe you can serve as a dip, salsa, or salad.
Servings 10
Calories 190kcal
Ingredients
Salad
- 2 15 ounce cans black-eyed peas rinsed and drained
- 15 ounces canned black beans rinsed and drained
- 1 ½ cups frozen corn defrosted
- 1 red bell pepper diced small
- 1 green bell pepper diced small
- 2 roma tomatoes seeds and ribs removed, diced small
- ½ cup red onion diced small
- 1 jalapeno seeds and ribs removed, minced
- ⅓ cup cilantro minced
- 2 avocados diced
Dressing
- ¼ cup olive oil
- Juice of 1 lime
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1 clove garlic minced or pressed
- Coarse kosher salt and freshly ground black pepper
Instructions
- Combine dressing ingredients in a small bowl and whisk to combine.
- In a large bowl, combine all of the salad ingredients except the avocado and toss to combine.
- Add the avocado and dressing and gently fold until everything is coated in the dressing.
Notes
Tips for customizing Texas caviar
- Use more or less vegetables to taste, such as jalapenos, onion, or avocado
- Use store bought Italian dressing in place of the homemade dressing outlined here
- Swap any of the beans for all black beans or black eyed peas, or your favorite beans such as pinto, great northern, or navy beans
- Swap the frozen corn for canned corn or fresh steamed corn on the cob that has been cut off the cob.
Nutrition
Calories: 190kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 403mg | Potassium: 498mg | Fiber: 7g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 36mg | Calcium: 29mg | Iron: 2mg
