Best-Ever Texas Caviar

A chunky and zesty bean salad featuring black-eyed peas, black beans, corn, and diced peppers in a tangy vinaigrette. Often served as a dip with tortilla chips or as a side salad, it’s a versatile and high-fiber crowd-pleaser. The longer it marinates, the better the flavors meld together, making it an ideal dish for parties.

Prep 8 minCook 22 minTotal 30 minUpdated Jul 3, 202630 minVegetarianVeganGluten Free

A chunky and zesty bean salad featuring black-eyed peas, black beans, corn, and diced peppers in a tangy vinaigrette. Often served as a dip with tortilla chips or as a side salad, it’s a versatile and high-fiber crowd-pleaser. The longer it marinates, the better the flavors meld together, making it an ideal dish for parties.

Ingredients

  • 1/4 cup Black Bean, rinsed drained
  • 1/4 cup Pinto Bean, rinsed drained
  • 1/2 cup White Corn, rinsed drained
  • 1/4 cup Green Chile, chopped undrained
  • 1/4 tsp Jalapeno Chile Pepper, seeded chopped
  • 1/4 tsp Red Bell Pepper, cored seeded chopped
  • 1/4 tsp Green Bell Pepper, cored seeded chopped
  • 3.46 piece(s) Red Onion, chopped
  • 1 tbsp Cilantro Leaf, chopped
  • 1 tbsp Rice Vinegar
  • 1 tbsp Olive Oil
  • 2 tbsp White Sugar
  • 1/2 tsp Garlic Powder

Instructions

  1. Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
  2. To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Storage and Meal Prep Tips

Storage

Store safely

Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.

Meal prep

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Tracking

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