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Bowl of Texas Caviar black-eyed peas salsa with fresh ingredients

Texas Caviar

A vibrant black-eyed peas salsa that’s quick and easy, perfect for busy nights or as a dip for gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Salsa
  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • ½ cup corn, frozen or canned
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup grape tomatoes, halved
  • ½ small red onion, finely chopped
  • 1 jalapeño, finely chopped (optional) for a kick!
  • 1 avocado, diced
  • ¼ cup fresh cilantro, chopped
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Method
 

Preparation
  1. In a large bowl, combine the black-eyed peas, black beans, corn, bell peppers, tomatoes, red onion, and jalapeño (if using). Stir gently.
  2. Toss in the avocado and cilantro. Drizzle with lime juice and olive oil, and sprinkle with salt and pepper to taste.
  3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Serve with tortilla chips, over grilled chicken or fish, or in lettuce cups.

Notes

Make it your own by using different beans. Store leftovers in an airtight container and consume within 3 days for the best taste.