Served chilled, this Texas Caviar Dip with black-eyed peas, black beans, corn, and red bell pepper is wonderful eaten with tortilla chips or on its own.
Course Appetizer
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 12
Author Christin Mahrlig
Ingredients
2(15-ounce)cans black-eyed peas,rinsed and drained
1(15-ounce)can black beans,rinsed and drained
2(15-ounce)cans yellow corn,drained
1red bell pepper,cored, seeded, and finely chopped
1/2green bell pepper,cored, seeded and finely chopped
1small red onion,finely chopped
2stalks celery,finely chopped
2roma tomatoes,finely chopped
2jalapeno peppers,seeded and finely chopped
1/3cupchopped cilantro leaves
1/2cupred wine vinegar
2teaspoonssugar
1/2teaspoongarlic powder
1/2teaspoonsalt
1/4teaspoonground black pepper
1/4cupvegetable oil
Instructions
Combine black-eyed peas, black beans, corn, red bell pepper, red onion, celery, tomatoes, jalapenos, and cilantro in a large bowl.
In a small bowl, whisk together vinegar, sugar, garlic powder, salt, pepper, and vegetable oil.
Pour dressing over black-eyed pea mixture and toss to coat. Refrigerate for at least several hours.