Texas Cowboy Caviar Dip
This colorful, zesty dip is packed with bold flavor and no cooking required. It’s fresh, easy and always a hit. Serve it cold with chips or enjoy it as a side.
Servings: 6
Equipment
Ingredients
- 15 ½ Ounces black eyed peas drained, rinsed and dried
- 15 ½ Ounces black beans drained, rinsed and dried
- 15 Ounces corn kernels canned, drained and dried or fresh
- ½ Cup red bell pepper diced small
- ½ Cup green bell pepper diced small
- ½ Cup red onion diced
- ½ Cup cilantro fresh, chopped
- 1 jalapeno pepper seeded and diced
- ½ Cup olive oil extra virgin
- ¼ Cup lime juice freshly squeezed
- 2 Tablespoons red wine vinegar
- 1 Teaspoon garlic powder
- 1 Tablespoon granulated sugar
- 1 Teaspoon chili powder
- 1 Teaspoon ground cumin
- 1 avocado optional, diced
Instructions
- To a large bowl, add the black eyed peas, beans, corn, red and green peppers, onion, jalapeño, and cilantro. Toss to combine.
- In another bowl, mix the olive oil, vinegar, sugar, and spices.
- Pour over the black eyed pea mixture.
- Cover and refrigerate for 30 minutes to 1 hour.
- Serve with crackers or chips.
Notes
Dry ingredients thoroughly: Pat beans and corn dry to avoid a watery dip.
Dice small: Smaller pieces make for better scooping and even bites.
Let it rest: The flavor deepens after at least 30 minutes in the fridge.
Dice small: Smaller pieces make for better scooping and even bites.
Let it rest: The flavor deepens after at least 30 minutes in the fridge.
Nutrition
Calories: 488kcal | Carbohydrates: 56g | Protein: 16g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 16mg | Potassium: 871mg | Fiber: 16g | Sugar: 9g | Vitamin A: 863IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 4mg
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