Description
A simple and flavorful Texas Caviar recipe, perfect for snacking, especially on a boat.
Ingredients
Scale
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup chopped red onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- ½ cup chopped fresh cilantro
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
Instructions
- In a large bowl, combine black-eyed peas, black beans, corn, red onion, green bell pepper, red bell pepper, and cilantro.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, pepper, and cumin.
- Pour the dressing over the bean mixture and stir to combine.
- Cover and refrigerate for at least 30 minutes before serving. For best flavor, chill for a few hours or overnight.
- Serve with tortilla chips or as a side dish.
Notes
- You can adjust the vegetables based on your preference.
- Add a diced jalapeño for some heat.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1/2 cup
- Calories: 200
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg