Recipe | Texas Caviar Dip

Texas Caviar

In honor of the New Year and our little gathering tonight, we're making a healthy (and lucky) dip to ensure we get in our black eyed peas for 2018!
Texas Caviar dip
    • 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
    • Combine black-eyed peas, black beans, corn, red bell pepper, red onion, celery, tomatoes, jalapenos, and cilantro in a large bowl.
    • In a small bowl, whisk together vinegar, sugar, garlic powder, salt, pepper, and vegetable oil.
    • Pour dressing over black-eyed pea mixture and toss to coat. Refrigerate for at least three hours.
December 31, 2017 by Jaclyn Dowdle