TEXAS CAVIAR RECIPE

This Texas Caviar (aka Cowboy Caviar)loaded with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing makes the best salad, dip, or side dish. Ready in 30 minutes and can be made ahead.


Ingredients
For The Dressing:

• ¼ cup olive oil
• 1 tablespoon lime zest
• 4 tablespoons lime juice, freshly squeezed
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (sweet or hot)
• ¾ teaspoon kosher salt
• ½ teaspoon honey
• 2 cloves of garlic, minced

For The Caviar Dip:

• 1 (15 oz.) can black beans, drained and rinsed*
• 1 (15 oz.) can black eyed peas, drained and rinsed*
• ½ cup whole corn kernels ( I used canned corn, but drained it first)
• 3 scallions, both white and green parts are chopped
• ⅓ cup red onion, chopped finely or diced
• 3 small bell peppers, chopped (approx. ¼ cup)
• 1 small jalapeno pepper, seeded and chopped
• ½ cup cherry tomatoes, sliced thinly
• ½ ripe avocado, cut into small cubes
• ½ cup fresh cilantro, rinsed and chopped

To serve with (optional)

• Your favorite hot Sauce
• Tortilla Chips

Instructions

1. To make the dressing: Whisk together the oil, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
2. For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
3. Drizzle the dressing over the salad. Give it a gentle mix.
4. Taste for seasoning and add in if necessary.
5. Add in a few dashes of your favorite hot sauce (if using) and serve with tortilla chips.

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