Tex-Mex•budget
Texas Caviar
Black-eyed peas, corn, bell peppers and other vegetables are combined with a Mexican vinaigrette for the most mouth-watering, delicious dip!
- Prep time
- 20 min
- Cook time
- 1 hr 38 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cans black-eyed peas, (rinsed and drained)
- 1 - 1 1/2 cups corn kernels
- 1 red bell pepper, (diced)
- 1 green bell pepper, (diced)
- 1 cup tomatoes, (diced)
- 1/2 cup red onion, (diced)
- 1 jalapeno, (seeded and diced small)
- 3 cloves garlic, (minced)
- 1/2 cup cilantro, (chopped)
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
Instructions
- 1
Add black-eyed peas, corn, peppers, tomatoes, red onion, jalapeño, cilantro, and garlic to a medium sized bowl.
- 2
In a separate small bowl, whisk together vinaigrette ingredients. Pour over salsa. Stir to combine well. Cover and let marinate in fridge for two hours before serving.
- 3
Serve with tortilla chips, over grilled chicken or fish, or as a side salad.