Texas Caviar Recipe

Ingredients

• 1 cup Black Beans (canned, drained and rinsed)
• 1 cup Black‑Eyed Peas (canned, drained and rinsed)
• 1 cup Yellow Corn (frozen or fresh, thawed if frozen)
• 0.5 cup Red Onion (finely diced)
• 0.5 cup Orange Bell Pepper (diced)
• 0.5 cup Red Bell Pepper (diced)
• 1 each Jalapeño (seeded and finely diced)
• 0.25 cup Apple Cider Vinegar
• 0.25 cup Vegetable Oil
• 2 tablespoon Granulated Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the Dressing

   In a small saucepan combine apple cider vinegar, vegetable oil, granulated sugar, salt, and black pepper.

   Time: PT2M

2. Heat the Dressing

   Bring the mixture to a gentle boil over medium heat, stirring once, then remove from heat.

   Time: PT2M

3. Cool the Dressing

   Transfer the hot dressing to a heat‑proof bowl and let it sit until it reaches room temperature.

   Time: PT10M

4. Dice the Vegetables

   While the dressing cools, dice orange bell pepper, red bell pepper, red onion, and jalapeño (seeded).

   Time: PT10M

5. Combine Beans and Corn

   In a large mixing bowl add the drained black beans, black‑eyed peas, and corn.

   Time: PT1M

6. Add the Fresh Veggies

   Add the diced orange bell pepper, red bell pepper, red onion, and jalapeño to the bowl with the beans.

   Time: PT2M

7. Mix in the Dressing

   Pour the cooled dressing over the bean‑vegetable mixture and toss until everything is evenly coated.

   Time: PT2M

8. Chill

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, up to 24 hours, to let flavors meld.

   Time: PT60M

   Temperature: 4°C

9. Serve

   Stir the caviar once more, then use a slotted spoon to transfer to a serving dish, leaving excess liquid behind. Serve with tortilla chips, tacos, or as a salad topping.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

22 g

Fat

5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Black Beans: Garbanzo beans, Kidney beans
• Instead of Black‑Eyed Peas: Pinto beans, Navy beans
• Instead of Yellow Corn: White corn, Canned corn
• Instead of Red Onion: White onion, Sweet onion
• Instead of Orange Bell Pepper: Red bell pepper, Yellow bell pepper
• Instead of Red Bell Pepper: Orange bell pepper, Yellow bell pepper
• Instead of Jalapeño: Serrano pepper, Green chili
• Instead of Apple Cider Vinegar: White wine vinegar, Rice vinegar
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Granulated Sugar: Honey, Agave syrup (use less)
• Instead of Salt: Sea salt, Kosher salt (adjust amount)
• Instead of Black Pepper: White pepper

Equipment Needed

• Small Saucepan
• Mixing Bowl
• Wooden Spoon or Silicone Spatula
• Sharp Chef's Knife
• Cutting Board
• Slotted Spoon (optional)
• Plastic Wrap (optional)
• Serving Dish

Critical Steps — Do Not Skip

• Boil the dressing just enough to dissolve the sugar.
• Allow the dressing to cool completely before mixing with the beans.
• Chill the salad for at least one hour for optimal flavor.

Chef Tips from the Video

• For extra brightness, add a tablespoon of fresh lime juice to the dressing.
• Toast the tortilla chips just before serving for added crunch.
• Garnish with chopped fresh cilantro or parsley for color and freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Not recommended; texture of beans and veggies changes.

Room temperature: Can sit out for up to 2 hours when served.

Make-Ahead Tips

• Prepare the dressing a day ahead; store it in the fridge and add to the salad when ready.
• The salad improves in flavor after 12‑24 hours of marinating.

Frequently Asked Questions