Description
A refreshing and colorful bean salad that makes a great appetizer or side dish.
Ingredients
Scale
- 2 cups black-eyed peas (cooked or canned, rinsed and drained)
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, finely chopped
- 1 medium jalapeño, finely diced (optional for spice)
- ½ cup fresh cilantro, chopped
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or sugar
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Start by gathering all your fresh ingredients. Rinse and drain the black-eyed peas and corn if using canned varieties.
- In a large mixing bowl, combine the black-eyed peas, corn, red and green bell peppers, red onion, and jalapeño. Toss the ingredients gently to ensure an even distribution of colors and flavors.
- In a small bowl or jar with a lid, whisk together the olive oil, apple cider vinegar, lime juice, honey, garlic powder, cumin, salt, and pepper. Taste the dressing and adjust the seasoning if needed.
- Pour the dressing over the vegetable mixture. Toss everything together until the vegetables are well coated in the dressing. Cover the bowl with plastic wrap or transfer the mixture to an airtight container.
- Before serving, give the Texas Caviar a quick stir to redistribute the dressing.
Notes
- This salad can be made a day in advance to let the flavors meld.
- Adjust spice level by adding more or less jalapeño according to your preference.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3
- Sodium: 300
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Carbohydrates: 29
- Fiber: 7
- Protein: 6
- Cholesterol: 0