Healthy Texas Caviar Vegan My Whole Food Life

TEXAS CAVIAR

Texas Caviar image

Up your snack game with this quick and colorful recipe for Texas caviar that can be a dip, salad topping, taco filling and more. My family has always gone for the rainbow version, sneaking in veggies of every color to round out the bowl. Jalapeno provides a kick, but you can remove the seeds or omit it altogether for less heat.

Provided by Kelly Senyei

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 14

Ingredients

3/4 cup apple cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 15-ounce can corn, drained
1/2 cup finely chopped red onion
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1/4 cup finely diced jalapeno (remove seeds for less heat)
Tortilla chips, for serving

Steps:

Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

TEXAS CAVIAR

Texas Caviar image

Marinated for days with jalapeños, scallions and cilantro, black-eyed peas become "Texas caviar," a spicy, tangy (if sloppy) dip for tortilla chips.

Provided by Regina Schrambling

Categories dips and spreads, side dish

Time P3DT5m

Yield 3 cups

Number Of Ingredients 9

Ingredients

2 16-ounce cans black-eyed peas
4 scallions, green parts only, minced
2 to 3 jalapeños, seeded and minced
1/4 cup chopped fresh cilantro
1/2 cup corn oil
1/4 cup fresh lime juice
1/4 cup apple cider vinegar
Salt and freshly ground black pepper to taste
Round tortilla chips

Steps:

Drain the peas well, rinse under running water and drain again. Transfer to a bowl. Add the scallions, jalapeños and cilantro and toss to mix. Whisk together the oil, lime juice and vinegar and pour over the beans. Toss to coat. Season with salt and pepper to taste.
Transfer to a large glass jar or airtight plastic container. Marinate the mixture for three to five days, turning the jar occasionally to mix the ingredients.
To serve, spoon the peas into a shallow glass bowl. Serve with chips for scooping.

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