World Flavors Cookbook

Texas Caviar (Cowboy Caviar)

Black-eyed pea dip with corn, bell pepper, jalapeño, onion, and a tangy vinaigrette — the Texan appetizer that became America's favorite potluck dip.

Cuisine: United States

Ingredients

• 2 cans (15oz each) black-eyed peas, drained
• 1 can (15oz) black beans, drained
• 1 can (15oz) corn, drained
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 jalapeños, seeded and minced
• 1/2 red onion, diced
• 1/2 cup cilantro, chopped
• For dressing: 1/3 cup olive oil, 1/4 cup red wine vinegar, 2 tbsp lime juice, 1 tsp cumin, 1 tsp garlic powder, salt and pepper

Instructions

1. Combine black-eyed peas, black beans, corn, peppers, jalapeños, onion, and cilantro in a large bowl.
2. Whisk together all dressing ingredients.
3. Pour dressing over bean mixture. Toss well.
4. Cover and refrigerate at least 2 hours (overnight is better).
5. Serve with tortilla chips or Fritos scoops.