Easy Texas Caviar: Quick & Delicious Dip for Any Party! (Print Version)

Whip up this Easy Texas Caviar recipe for a vibrant, flavorful dip. It's quick, packed with fresh veggies, and perfect for gatherings. So simple!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Fresh Veggies & Beans

01 - 2 cans (15oz each) black-eyed peas, rinsed and drained
02 - 1 can (15oz) corn, drained, or 1.5 cups frozen, thawed
03 - 3 medium Roma tomatoes, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced

→ Flavorful Dressing

06 - 1/4 cup red wine vinegar
07 - 1/4 cup olive oil
08 - 2 tbsp sugar

→ Aromatics & Herbs

09 - 1/2 cup red onion, finely diced
10 - 2 cloves garlic, minced
11 - 1/2 cup fresh cilantro, chopped

→ Optional Kick & Crunch

12 - 1 jalapeño, seeded and minced (optional)
13 - 1 avocado, diced (added just before serving, optional)

# Instructions:

01 - First things first, drain and rinse those black-eyed peas and corn really well. You want them clean and ready to soak up all that amazing dressing. Then, get to dicing! Chop your Roma tomatoes, red and green bell peppers, and red onion into nice, even, bite-sized pieces. Mince that garlic and jalapeño (if you're using it). Honestly, this step is where I usually make the biggest mess, veggies flying everywhere, but it's all part of the fun, right?
02 - In a small bowl, whisk together your red wine vinegar, olive oil, and sugar until the sugar is dissolved. This is where the magic starts to happen! You’ll see it turn slightly emulsified. I once accidentally used balsamic vinegar, and let me tell you, the result was… interesting. Stick to red wine vinegar for that authentic zing in your Easy Texas Caviar!
03 - Grab a large bowl, the biggest one you have! Add your rinsed black-eyed peas, corn, diced tomatoes, bell peppers, red onion, minced garlic, and jalapeño (if using). Pour that beautiful dressing over everything. Now, gently toss it all together until every single piece is coated. This is where the colors really pop, and you can smell all those fresh ingredients mingling. It's truly a feast for the eyes and nose already!
04 - Cover your bowl with plastic wrap and pop it in the fridge for at least 30 minutes. Honestly, an hour or two is even better! This chilling time is crucial, it allows all those flavors to really get to know each other and meld into something truly spectacular. I've been impatient and served it right away, and it just doesn't have that same depth. Trust me on this one, patience pays off with Easy Texas Caviar!
05 - Just before serving, stir in your freshly chopped cilantro. If you're using avocado, dice it and gently fold it in now too. You don't want to add the avocado too early, or it'll get mushy and brown, and nobody wants that! Give it one last gentle stir. The vibrant green of the cilantro just brings everything to life.
06 - Take a spoonful and taste it! This is your moment to shine. Does it need a little more salt? A pinch of black pepper? Maybe another tiny splash of vinegar if you like it extra tangy? Adjust to your heart's content. Every kitchen is different, and your taste buds are the boss! Now, get ready to enjoy your delicious Easy Texas Caviar!

# Notes:

01 - Don't skip the fresh cilantro, hon; it makes all the difference in this Texas Caviar recipe, adding that pop!
02 - This Easy Texas Caviar actually tastes better the next day, so it's a perfect make-ahead dish for parties – just keep it chilled!
03 - Ran out of black-eyed peas for your Easy Texas Caviar? Black beans work in a pinch, I've done it, and it's still good, just a different vibe.
04 - Serve your Easy Texas Caviar with sturdy tortilla chips or even as a zesty side for grilled chicken; it's so versatile!

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - sharp knife
04 - cutting board
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 150
Total Fat: 8g
Total Carbohydrate: 16g
Protein: 4g

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