Texas Caviar Recipe
Similar to a black bean salsa, this vegetable-packed dish is great for game day—or any day! First made in the 1940s, Texas Caviar was created by a chef who wanted to create a delicious appetizer made entirely of locally grown produce. We love to serve it as a dip with our favorite chips, as a tasty side dish, or as a topping for burritos or tacos for a burst of color and fresh flavor.
Ingredients:
- 3 large tomatoes, diced (seeds removed)
- ½ red onion, diced
- 2 cups of frozen corn kernels (thawed)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1-2 jalapeños (diced)
- 3 garlic cloves, minced
- 1 can black beans (drained and rinsed)
- 1 can black-eyed peas (drained and rinsed)
- 1 handful cilantro, finely chopped
Dressing
- 1/3 cup olive oil or avocado oil
- 1 lime, juiced
- 1/3 cup red wine vinegar
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp sugar
Salt and freshly ground black pepper to taste.
Instructions:
- In a small bowl, mix all of the dressing ingredients together and whisk to combine.
- Once your vegetables and herbs are diced, combine them all into a large bowl.
- Pour in the dressing and stir to coat the vegetables evenly. Season with salt and pepper to taste.
- Serve fresh, or chill.
This recipe can be made ahead! Store in an airtight container in the fridge for up to 3-4 days. The longer it marinates, the better the flavor will be.
The Gurney’s Difference:
This recipe is a great way to use an abundance of homegrown vegetables. With selections from Gurney’s chosen for their unbeatable flavor, your dish will take on a new dimension of delicious. If you love this recipe, try growing Gurney Girl's Best Hybrid Tomato, Red Candy Apple Onion, Gotta Have It® Sweet Corn, Gurney’s® Giant II Hybrid Bell Pepper, Gurney’s® Primo II Jalapeño, California White Softneck Garlic, and fresh cilantro!
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