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Texas Caviar Dip

Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can black beans, rinsed and drained
  • 1 can black-eyed peas, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned) whichever you fancy
  • 1 unit bell pepper (any color)
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 unit jalapeño, finely diced adjust to your heat preference
  • 2 unit limes, juiced
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped for garnish

Method
 

Preparation
  1. Chop the bell pepper, onion, jalapeño, and halve the tomatoes.
  2. In a large mixing bowl, combine the black beans, black-eyed peas, corn, diced bell pepper, red onion, cherry tomatoes, and jalapeño.
  3. In a separate bowl, whisk together the lime juice, olive oil, garlic powder, cumin, salt, and pepper. Pour this dressing over the bean and veggie mixture and toss well.
  4. Allow the dip to chill in the fridge for at least 30 minutes.
  5. Sprinkle chopped cilantro over the top before serving with tortilla chips.

Notes

Make ahead for meal prep; store in the fridge for about 3-4 days. Remove jalapeño seeds for less heat or leave it out for milder flavor.