Texas Caviar Recipe: My Go-To Zesty Dip! (Print Version)

Whip up this vibrant Texas Caviar Recipe! It's a fresh, zesty dip perfect for any gathering, packed with colorful veggies and a tangy dressing. So easy!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Southwestern
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Fresh Produce Powerhouses

01 - 3 Roma tomatoes, diced
02 - 1 small red onion, finely diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 orange bell pepper, diced
06 - 1 ripe avocado, diced
07 - 1/2 cup fresh cilantro, chopped

→ Pantry Staples

08 - 1 (15-ounce) can black beans, rinsed and drained
09 - 1 (15-ounce) can corn, rinsed and drained

→ Flavorful Dressing

10 - 1/4 cup fresh lime juice (about 2 limes)
11 - 2 tablespoons olive oil
12 - 1 teaspoon garlic powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon salt (or to taste)
15 - 1/4 teaspoon black pepper (or to taste)

→ Optional Kick

16 - Pinch of red pepper flakes

# Instructions:

01 - First things first, get all your beautiful produce ready for this Texas Caviar Recipe. Dice those Roma tomatoes into nice, even pieces – not too big, not too small, just right for scooping. Then, finely dice your red onion. Remember that trick I mentioned? If you're sensitive, give it a quick ice bath now. Next, chop up your bell peppers into similar-sized pieces; I love seeing all those vibrant colors pop! This is where I always make sure my cutting board is stable, because a wobbly board is a recipe for a minor kitchen disaster!
02 - This step for your Texas Caviar Recipe is so simple, but so important! Grab those cans of black beans and corn. Pop them open, drain all that liquid, and then give them a good rinse under cold water in a colander. You want to get rid of all that extra starch and sodium. Honestly, I used to just drain and dump, but I learned the hard way that a good rinse prevents a cloudy, starchy dip. It only takes an extra minute, and it makes a huge difference in the final taste and texture.
03 - Now for the fun part! In a large bowl, combine your diced tomatoes, red onion, bell peppers, and the rinsed black beans and corn. This is where you start to see your Texas Caviar Recipe really come to life – all those colors mingling together! I love this moment because it smells so fresh and vibrant already. Give it a gentle stir just to get everything acquainted. Don’t be afraid to use a really big bowl, because you’ll be doing a lot of mixing here.
04 - In a separate, smaller bowl, it’s time to make the magic happen for your Texas Caviar Recipe dressing. Whisk together the fresh lime juice, olive oil, garlic powder, cumin, salt, and black pepper. Whisk it well until it’s fully combined and looks slightly emulsified. Taste it! Does it need more salt? More lime? This is your chance to adjust it to your personal preference. I always taste it and usually add a tiny bit more lime; I love that extra zest!
05 - Pour that glorious dressing over your colorful veggie and bean mixture. Now, gently toss everything together until every single piece is coated in that tangy, flavorful dressing. Be careful not to mash the avocado if you've added it already! I usually use a large spoon and a spatula to really get in there without bruising things. This is where the aromas really start to develop, a mix of fresh lime and warm cumin. So good!
06 - Finally, for your Texas Caviar Recipe, add the diced avocado last to prevent it from getting mushy. Gently fold it in. Now, the hardest part: cover the bowl and pop it in the fridge for at least 30 minutes, or even better, an hour. This chilling time lets all those flavors really meld and deepen. Honestly, I've served it right away in a pinch, but the flavors are so much more harmonious after a little chill. The final result should look incredibly vibrant and smell amazing!

# Notes:

01 - Always rinse your canned beans and corn thoroughly; it washes away excess sodium and starch, making your dip taste cleaner.
02 - Don't add the avocado until just before serving if you're making this ahead, or it might brown – a mistake I've made too many times!
03 - Fresh lime juice is non-negotiable for that bright, zesty flavor; bottled just doesn't cut it.
04 - For an extra layer of flavor, let your Texas Caviar sit for at least an hour in the fridge before serving; it makes all the difference!

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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