Black-Eyed Peas Texas Caviar
A zesty bean dip with crisp vegetables, tender black-eyed peas, and bold flavors, ideal for chips, crackers, or as a fresh, vibrant side dish.
Equipment
- 1 large bowl
- 1 small bowl
- 1 whisk for dressing
Ingredients
- 2 cans black-eyed peas drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1 –2 jalapeños seeded and minced (optional)
- 1/4 cup chopped fresh cilantro
- 2 –3 green onions sliced
- 1 –2 tbsp fresh lime juice
- 3 tbsp olive oil
- 1 –2 tsp apple cider vinegar
- 1 tsp ground cumin
- Salt and freshly ground black pepper to taste
- Optional: diced avocado for garnish
Instructions
- In a large bowl, combine black-eyed peas, corn, diced red bell pepper, chopped red onion, jalapeños if using, cilantro, and sliced green onions.
- Whisk together lime juice, olive oil, apple cider vinegar, ground cumin, salt, and pepper in a small bowl until well blended.
- Pour the dressing over the bean and vegetable mixture and toss gently to coat evenly.
- Refrigerate the dip for 30 to 60 minutes to allow flavors to meld.
- Serve chilled or at room temperature with tortilla chips, pita chips, crackers, or fresh vegetables.
Notes
- Adjust jalapeño quantity or add chili powder to control heat level.
- Add diced mango or pineapple for a sweet twist.
- Dip keeps well refrigerated for 2–3 days and improves with time.
- Great served as a side with grilled meats or in wraps and tacos.