Texas Caviar is a Spicy Southwest Salad
By: Leah Rodrigues
Published: 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.
 
Texas Caviar
 
Ingredients:
 
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
 
Directions:
 








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!)

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!)