Texas Caviar (Cowboy Caviar) Recipe

Name: Texas Caviar (Cowboy Caviar) Recipe
Prep time: 15 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: ⅓ cup Red Wine Vinegar (⅓ cup red wine vinegar); ⅓ cup Olive Oil (⅓ cup olive oil (or avocado oil)); 1 tbsp Honey (1 tablespoon honey (or white sugar or granular Swerve)); ½ tsp Garlic Powder (½ teaspoon garlic powder); 2 tsp Table Salt (2 teaspoons salt (more or less to taste)); 2 can Black Beans (2 15-ounce cans black beans (drained, rinsed)); 2 can Pinto Beans (2 15-ounce cans pinto beans (drained, rinsed)); 2 can Black-Eyed Peas (2 15-ounce cans black-eyed peas (drained, rinsed)); 2 can White Corn (2 15-ounce cans white corn kernels (drained, rinsed)); 4 tbsp Jalapeño (4 tablespoons finely chopped fresh jalapeños); 1 ½ cup Cherry Tomato (1 ½ cups quartered cherry tomatoes (approximately 1 pint)); 1 tbsp Garlic (1 tablespoon minced fresh garlic (approximately 3 large cloves)); ½ cup Red Bell Pepper (½ cup finely chopped red bell pepper (approximately 1 medium bell pepper; stem removed, seeds removed)); 1 cup Red Onion (1 cup finely chopped red onion (approximately 1 small onion)); ¼ cup Cilantro (¼ cup finely chopped fresh cilantro)

Texas Caviar (Cowboy Caviar) Recipe - Appetizers,Dip,Side Dish (American)

15 minAmerican

Servings12

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Dairy Free
Pescatarian
Egg Free

Ingredients

For 12 servings

Red Wine Vinegar⅓ cup · ⅓ cup red wine vinegar
Olive Oil⅓ cup · ⅓ cup olive oil (or avocado oil)
Honey1 tbsp · 1 tablespoon honey (or white sugar or granular Swerve)
Garlic Powder½ tsp · ½ teaspoon garlic powder
Table Salt2 tsp · 2 teaspoons salt (more or less to taste)
Black Beans2 can · 2 15-ounce cans black beans (drained, rinsed)
Pinto Beans2 can · 2 15-ounce cans pinto beans (drained, rinsed)
Black-Eyed Peas2 can · 2 15-ounce cans black-eyed peas (drained, rinsed)
White Corn2 can · 2 15-ounce cans white corn kernels (drained, rinsed)
Jalapeño4 tbsp · 4 tablespoons finely chopped fresh jalapeños
Cherry Tomato1 ½ cup · 1 ½ cups quartered cherry tomatoes (approximately 1 pint)
Garlic1 tbsp · 1 tablespoon minced fresh garlic (approximately 3 large cloves)
Red Bell Pepper½ cup · ½ cup finely chopped red bell pepper (approximately 1 medium bell pepper; stem removed, seeds removed)
Red Onion1 cup · 1 cup finely chopped red onion (approximately 1 small onion)
Cilantro¼ cup · ¼ cup finely chopped fresh cilantro

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Steps

1For the Dressing
2Add ⅓ cup red wine vinegar, ⅓ cup olive oil, 1 tablespoon honey, ½ teaspoon garlic powder, and 2 teaspoons salt to small mixing bowl. Whisk ingredients together vigorously until fully combined. Set aside.
3For the Texas Caviar
4Add 2 15-ounce cans black beans, 2 15-ounce cans pinto beans, 2 15-ounce cans black-eyed peas, 2 15-ounce cans white corn kernels, 4 tablespoons finely chopped fresh jalapeños, 1 ½ cups quartered cherry tomatoes, 1 tablespoon minced fresh garlic, ½ cup finely chopped red bell pepper, 1 cup finely chopped red onion, and ¼ cup finely chopped fresh cilantro to large mixing bowl.
5Toss or gently stir ingredients together until all ingredients are thoroughly distributed.
6Pour prepared dressing over bean mixture. Gently toss or stir ingredients again until bean mixture is fully coated in dressing.
7Optional: Cover bowl with lid or plastic wrap and place in refrigerator. Chill Texas caviar 2 hours or until ready to serve.
8Serve Texas caviar with tortilla chips or alongside protein of choice.