Whether you have been to Texas or not, Texas Caviar is a summer staple that you have to try! Beans, peppers, corn, avocado and some good old jalapenos make this the perfect side or appetizer dip!
[Post Updated 2/11/20, Originally Posted 6/4/18]: Over the last few months we have been working hard to introduce new foods, textures and food presentation to our 4 year old Poppy!
Today we are going big with a tiny spoon of my bean-filled Texas Caviar (aka Cowboy Caviar). She essentially has never been introduced to bean in this way so it will be a hard sell. Wish us luck!
Tonight’s dinner plan is Texas Caviar served with crispy cheesy quesadillas (a kid favorite)! Personally I love this dinner plan! The bean salad comes together in a few minutes and the cheese quesadillas are made fresh on the spot! A perfect speedy weeknight dinner that has something everyone will love!
I grew up in Texas, and I can honestly say that Texas Caviar (aka Cowboy Caviar) is a true backyard BBQ staple!
The first time I tried this awesome dish was at my old boss’s holiday party. It was December and of course being Texas, it was backyard mega BBQ! Tons of food, grilled meats, drools worthy desserts, beer, bonfire, and ping pong.
The setting was my boss’s incredible house/ranch. I mean the place even had horses! All very Texan. The best part, however, was the food. My boss’s wife was the perfect hostess. Setting up everyone’s dishes on several tables outside, all labeled so everyone knew what they were eating.
After a beer, I made the rounds eyeing all the good food. A colorful bowl of beans, rainbow veggies and visible jalapenos caught my eye. The pretty label said Texas Caviar. Huh? Initially I thought this was a pretty odd name. At first I thought there was actual caviar in the salad. But after trying it with a few tortilla chips, I understood.
Think of this dish as a humble version of fancy shmancy caviar. And you guys, I have to say, caviar has nothing on this! I don’t care how much it costs!
Texas Caviar is
- a salad or dip
- so easy
- perfect for get-togethers
- vegan
- spicy… oh yea!
Traditionally Texas Caviar is made with black-eyed peas but I’m not a huge fan of these beans. Instead I prefer using pinto, but feel free to use either one 🙂 You can’t go wrong either way.
On Sunday, I made a big batch of this old favorite to go with some killer steak tacos we were having for dinner. It was a surprise early father’s day dinner for the hubs. But of course he caught be making this Texas caviar earlier in the day and couldn’t resist! He already ate a bunch of it for lunch!
Surprisingly healthy, insanely simple, fresh and spicy, it’s one of those dishes that is impossible not to love and even more impossible to stop eating! Cheers to Texas Caviar… my little piece of Texas, that I hope you love as much as I do.
Happy summer grilling everyone!
Serves 8
Ingredients
- 1 1/2 cups sweet corn (frozen then thawed, canned and drained or off the cobb)
- 1 can (15 ounces) pinto beans, drained (or black-eyed peas)
- 1 can (15 ounces) black beans, drained
- 1 pepper, seeded and chopped (I used half orage and halve yellow)
- 3 tomatoes, chopped (cherry tomatoes work too)
- 1/3 cup red onion, finely diced
- ½ - 1 small jalapeno pepper, finely diced (start with 1/2, add more to taste)
- 3-4 green onions finely chopped
- 1/2 cup finely chopped cilantro
- 1 avocado, diced (add at the end, just before serving)
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
- Serve with tortilla chips or as a side salad
Instructions
- In a large bowl, add the corn, pinto beans, black beans, drained and rinsed.
- Dice the bell peppers and tomatoes the same size. Finely dice the jalapeno, red onions, green onions and finely cilantro. Add into the bowl.
- In a small bowl, mix the red wine vinegar, freshly squeezed lime juice, honey, chili powder, cumin, garlic powder, olive oil, and salt and pepper to taste.
- Add in the diced avocados just before serving. Drizzle with vinaigrette and mix well. Serve with tortilla chips or as a side salad.
Notes
To make dish ahead of time, add the avocado right before eating. Once you add the avocado, salad will last 3-4 days. I would recommend starting with 1/2 a jalapeno to start, then add more depending on how spicy you and your guests like it!
For a friendly kid version, I would skip the jalapeno and red onion.
Recipe adapted from Simply Recipes.
Originally posted 2020-02-11 06:14:00.
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