Texas Caviar
Texas Caviar can be made up to 2 days in advance and refrigerated in a sealed container. Recipe makes about 4 to 5 cups of Texas Caviar. COOK TIME listed is the marinating time in the refrigerator.
Ingredients
For the dressing:
- 1/4 cup apple cider vinegar
- 1 medium garlic clove minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
For the salad:
- 1 15-ounce can golden sweet whole kernel corn, no salt added, drained and rinsed
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1 medium tomato diced
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 1 small red onion peeled and diced
- 2 to 3 tablespoons fresh cilantro or parsley finely chopped
- Serve with crackers or chips
Instructions
For the dressing:
- Combine the vinegar, garlic, salt and cumin in a small bowl. While whisking constantly, slowly pour in the olive oil until completely incorporated. Set aside.
For the salad:
- Using a large mixing bowl, add in the corn, black-eyed peas, tomato, red bell pepper, green bell pepper, onion and cilantro or parsley. Mix together and pour dressing over the top. Gently mix together again and cover with plastic wrap and refrigerate for at least 4 hours or overnight. Serve with crackers or tortilla chips.