Texas Caviar
This is THE BEST Texas Caviar recipe! Colorful, hearty, packed full of nutrients, and the dressing it soaks in makes it crazy delicious. Great as a salad, relish, or dip!
Servings: 15
Ingredients
- 1 can (15 ounce) pinto beans ,rinsed and drained
- 1 can (15 ounce) black-eyed peas ,rinsed and drained
- 1 can (11 ounce) white shoepeg corn ,drained
- 1 cup diced sweet onion
- 1 cup diced celery
- 1 cup diced green bell pepper
For the Vinaigrette
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon water
- 1/3 cup cider vinegar
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
Instructions
- Add sauce ingredients to pot; bring to a boil. Remove from heat and let it cool.
- In a large bowl, combine the pinto beans, black-eyed peas, corn, onion, celery, and bell pepper. Poor cooled vinaigrette over the mixture and gently toss to coat.
- Serve as a salad, side dish, relish, or dip with tortilla chips.
Video
Notes
Use regular white corn. I prefer shoepeg corn in this recipe because it's smaller and sweet, but if you can't find it, regular white corn is fine.
Switch up the beans. Pinto beans and Black-Eyes Peas are my favorite combination for this recipe, but you could try black beans, navy beans, or chickpeas.
Nutrition
Calories: 76kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 84mg | Potassium: 177mg | Fiber: 3g | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg