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5
from
13
votes
Texas Caviar
Servings:
8
to 12
Ingredients
2
15 oz. cans black eyed peas, drained
1
15 oz. can black beans, drained
2
cups
corn
fresh or frozen
1
cup
red onion
minced
1
green bell pepper
small diced
1
red bell pepper
small diced
1
jalapeno
seeded and minced
5
garlic cloves
minced
1/4
cup
minced cilantro
3
scallions
sliced thin
4
tablespoons
olive oil
2
tablespoons
red wine vinegar
2
teaspoons
kosher salt
Juice of 1 lime
Instructions
Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours. Serve with tortilla chips, on top of burgers/sandwiches or crostini, or on the side of your favorite grilled meats and fish.
Enjoy!