Texas Caviar is a classic dip in the Lone Star State, and it’s really no wonder as to why as it’s absolutely delicious. Beyond being incredibly tasty, it is full of fiber and veggies, making it a perfectly filling snack. Pair it with some gluten free blue corn tortilla chips, and I guarantee your guests will eat it right up.
For maximum flavor, mix this up the night before and let it settle in the fridge. If you don’t have time for that, give it at least 30 minutes in the fridge before serving.
Courtesy of: The Lean Clean Eating Machine
A Lone Star State favorite that is clean eating approved.
- 1 can organic black beans; drained and rinsed
- 1 can organic black eyed peas; drained and rinsed
- 1 small package of frozen organic corn; thawed
- 1 jalapeño; seeded and diced
- 1 red or green pepper; seeded and diced
- ½ cup cherry or grape tomatoes; quartered
- ¼ cup green onions; thinly sliced
- ¼ cup red onion; chopped
- ½ cup fresh cilantro; chopped
- 2 limes juiced
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 large cloves garlic minced
- 1 Tbsp. + 1 tsp. ground cumin
- 1 tsp. red pepper flakes
- Salt and pepper to taste
- In a large mixing bowl, combine black beans, black eyed peas, corn and veggies. Stir to mix together.
- In a smaller dish, whisk together lime juice, olive oil and red wine vinegar.
- Add in cumin, garlic, red pepper flakes and salt and pepper to taste. Whisk thoroughly.
- Pour dressing over bean and veggie mixture and stir to coat.
- Cover bowl in saran wrap, or move dip mixture to a sealed container to settle overnight in the fridge, or at least for 30 minutes prior to serving.
- When ready to serve, give it a quick stir once again to combine.
This recipe should make roughly 5.5 to 6 cups of dip.