Texas Caviar is a Spicy Southwest Salad

February 4, 2012
Texas is a spicy Southwestern salad is the perfect dish to serve at your Super Bowl party.  Black-eyed peas and black beans are mixed with an assortment of vegetables, mostly corn, bell pepper and onion, and seasonings.  This is a light and refreshing bean dip that goes great with corn chips or in a lettuce cup.  Make this dish the night before and let the flavors meld together.  Texas caviar is a dynamite dish that everyone will love.
1 teaspoon light olive oil
1/2 large yellow onion, nicely chopped
1 green bell pepper, fine-chopped
3 jalapeño (or Serrano) chiles, minced
1 pint super-sweet grape tomatoes, quartered
1 tablespoon minced jar garlic
1 can (15 oz) black-eyed peas, drained
1 can (15 oz) black beans, drained
1 can (11- 15 oz) sweet kernel corn (white shoepeg by preference)
1 bunch scallions, including light green tops, sliced across into angled rings
2 oz red wine vinegar
1 ounce quality balsamic vinegar
1 ounce light olive oil
1 ounce extra-virgin olive oil
1/2 teaspoon each salt, ground black pepper, and garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 bunch fresh cilantro, leaves only
Heat the oil in a large skillet over medium-high heat
Add onion and cook for just a minute or two with stirring
Add bell pepper and stir for another minute
Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes
Add the garlic and stir for 30 seconds or so
Transfer skillet contents to a large mixing bowl
Combine in the peas, beans and corn
Stir in the sliced scallions; set aside
In a small mixing bowl, combine remaining ingredients and whisk until smooth
Pour sauce over the Caviar
Take most of the cilantro leaves and mince them
Add minced cilantro to the Caviar
Refrigerate for at least 2 hours.
Garnish with remaining cilantro leaves
Serve with hearty corn chips (no wimpy chips allowed!)

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