Texas Caviar
Author: 
Recipe type: Appetizer
 
Ingredients
  • 15 ounce can of white or yellow corn
  • 15 ounce can of black beans
  • 15 ounce can of black eyed peas
  • 1 small red onion
  • 1 bunch of green onions
  • 2 small jalapeños
  • 1 tablespoons minced garlic
  • ½ cup cilantro, diced
  • 8 tablespoons red wine vinegar
  • 8 tablespoons olive oil
  • ½ teaspoons salt (more to taste if needed)
Directions
  1. Start by draining all the starch and rinsing the black beans and black eyed peas. Set aside while you drain the water off the corn. You can also use hominy if you prefer here.
  2. Chop your green onions and set aside. Dice your red onions finely. Chop your cilantro.
  3. Take your two jalapeños and carefully remove the seeds inside. Chop your jalapeños finely, almost minced. Make sure to wash your hands very thoroughly after handling these peppers.
  4. In a small bowl, mix together vinegar, olive oil and salt to create a vinaigrette.
  5. In a larger bowl, mix together beans, black eyed peas, and corn. Add in your vinaigrette dressing, onions, jalapeños, and cilantro. Fold in well so that everything is evenly distributed.
  6. Cover and refrigerate for a half hour or so to let the flavors come together. Serve with tortilla chips or use as a topping for many Tex-Mex dishes.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=37080