Texas Caviar Recipe
Texas Caviar dip is an easy recipe that's a real crowd pleaser. It makes a fair amount so halve if you don't plan on feeding 8 or so hungry people.
Servings: 8 Servings
Calories: 205kcal
Ingredients
- 3 cups black-eyed peas rehydrated dry beans or canned that have been rinsed well
- 2 cups corn kernels fresh or frozen, thawed
- 2 cups jicama diced small
- 1 cup red onion minced
- 1 medium red bell pepper seeded and diced small
- 1 medium plum tomato cored, diced
- 2 medium jalapeños seeded and minced
- 5 garlic cloves minced
- ¼ cup cilantro minced
- 3 green onions or scallions, sliced thin
Vinaigrette
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp kosher salt
- 2 tbsp lime juice from 1/2 a lime
Instructions
- In a large bowl add the black-eyed peas, corn kernels, diced jicama, minced red onion, diced red bell pepper, diced tomato, minced jalapeños, minced garlic, cilantro, and green onions and toss to combine.
- In a small bowl add the olive oil, red wine vinegar, salt and lime juice and stir to combine. Pour over the vegetable mixture and toss well.
- Cover and refrigerate an hour or more. Serve with lots of corn tortilla chips.
Nutrition
Calories: 205kcal | Carbohydrates: 29g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 424mg | Fiber: 8g | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 36mg | Calcium: 35mg | Iron: 2mg
