Texas Caviar
Cowboy Caviar Crunch
Meet your new favorite summer scoop! Packed with crisp veggies, hearty beans, and tossed in a zesty, lime-kissed vinaigrette, this Texas Caviar is the ultimate bright and refreshing dip.
Prep time: 15 minutes | Servings: 8-10
Ingredients
The Dip
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) black-eyed peas, rinsed and drained (traditional, but you can swap for more black beans if preferred!)
- 1.5 cups sweet corn (fresh, canned, or thawed frozen)
- 1 cup Roma tomatoes, diced and seeded (seeding keeps the dip from getting soggy)
- 1/2 cup red onion, finely diced
- 1 to 2 jalapeños, seeded and finely minced (leave some seeds if you want a kick)
- 1/2 cup fresh cilantro, chopped
- Optional: 1 avocado, diced (add right before serving so it doesn't brown)
The Dressing
- 1/3 cup olive oil
- 1/4 cup fresh lime juice (about 2 juicy limes)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
Instructions
- Prep the Base: In a large mixing bowl, combine the black beans, black-eyed peas, corn, tomatoes, red onion, jalapeño, and cilantro.
- Whisk the Dressing: In a smaller bowl or measuring cup, whisk together the olive oil, lime juice, red wine vinegar, honey, garlic, cumin, salt, and pepper until well combined.
- Toss and Marinate: Pour the dressing over the bean and veggie mixture. Toss gently until everything is evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes before serving. This gives the flavors time to marry and get extra delicious.
- Serve: If you are using avocado, gently fold it in right before serving. Serve with plenty of tortilla chips!
Pro Tip: Texas Caviar actually tastes better the next day after the veggies have pickled slightly in the lime and vinegar. It will keep beautifully in an airtight container in the fridge for up to 4–5 days.