Texas Caviar
A vibrant bean salad combining black-eyed peas, black beans, fresh vegetables, and a zesty dressing, perfect as an appetizer or side dish.
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Servings: 6 -8 servings
Calories: 150kcal
Ingredients
- 1 can black-eyed peas drained and rinsed
- 1 can black beans drained and rinsed
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup corn canned or frozen
- 1 small red onion diced
- 1 jalapeño seeded and minced
- 1/4 cup fresh cilantro chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the black-eyed peas and black beans.
- Add diced red and green bell peppers to the bowl.
- Incorporate the corn into the mixture.
- Add the diced red onion and minced jalapeño.
- Fold in the chopped cilantro for freshness.
- In a separate small bowl, whisk together the olive oil and red wine vinegar.
- Sprinkle in garlic powder, salt, and pepper to the dressing.
- Pour the dressing over the bean mixture and toss gently to combine.
- Cover the bowl and let it chill in the refrigerator for at least 30 minutes.
- Serve cold with tortilla chips or as a side dish.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 6g | Fat: 5g | Fiber: 6g