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Texas Caviar

Texas Caviar is a bold, flavorful dish that combines a mix of black-eyed peas, beans, and colorful vegetables, all tossed in a tangy, zesty dressing. This dish is perfect for any occasion, whether you're serving it as a dip with tortilla chips or as a side to grilled meats. It’s a true crowd-pleaser with its fresh,
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Equipment

  • Mixing bowls (large for salad, small for dressing)
  • Measuring spoons
  • Spoon or whisk (for mixing)
  • Knife and cutting board (for chopping vegetables)
  • Can opener (for beans and corn)

Ingredients
  

  • For the salad:
  • 1 can 15 oz black-eyed peas, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn kernels, drained
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/2 red onion finely chopped
  • 1/2 cup fresh cilantro chopped (optional)
  • 1-2 jalapeños seeded and minced (optional, for heat)
  • For the dressing:
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon lime juice or lemon juice
  • 1 tablespoon sugar or honey
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

  • Prepare the Vegetables: Dice the red and green bell peppers, finely chop the red onion, and mince the jalapeños (if using). Chop the cilantro (if using) and set everything aside in a large mixing bowl.
  • Prepare the Beans and Corn: Open the cans of black-eyed peas, black beans, and corn. Drain and rinse them thoroughly to remove excess salt and preserve the fresh flavor. Add the beans and corn to the bowl with the vegetables.
  • Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, sugar, cumin, chili powder, garlic powder, and salt and pepper. Taste the dressing and adjust the seasoning to your preference, adding more lime or sugar if you like it sweeter or more tangy.
  • Toss the Salad: Pour the dressing over the beans and vegetables and toss everything together until evenly coated. Make sure all the ingredients are well mixed and the dressing is evenly distributed.
  • Chill and Serve: For best results, cover the bowl with plastic wrap and refrigerate the Texas Caviar for at least 30 minutes, allowing the flavors to meld together. The salad can be made ahead of time and stored in the fridge for up to 2-3 days.

Notes

Texas Caviar is a versatile and flavorful dish that works as both a dip and a side salad. Whether you're hosting a party or enjoying a casual meal