Best Texas Caviar Black Bean (Printable Version)
# What You'll Need:
→ Legumes and Corn
01 -
400 g canned black eyed peas, drained and rinsed
02 -
400 g canned black beans, drained and rinsed
03 -
300 g canned sweet corn, drained
→ Vegetables and Aromatics
04 -
1 medium red bell pepper, diced
05 -
1 medium green bell pepper, diced
06 -
1 small red onion, diced
07 -
1–2 jalapeño peppers, seeded and finely diced
08 -
15 g fresh cilantro leaves, chopped
09 -
1 ripe avocado, diced (optional, added before serving)
→ Dressing
10 -
60 ml extra-virgin olive oil
11 -
45 ml freshly squeezed lime juice
12 -
20 ml red wine vinegar
13 -
1 teaspoon garlic powder
14 -
1 tablespoon granulated sugar
15 -
1 teaspoon chili powder
16 -
1 teaspoon ground cumin
17 -
0.5 teaspoon fine sea salt, or to taste
# Step-by-Step Directions:
01 -
Drain and rinse the black eyed peas, black beans, and sweet corn thoroughly. Pat dry with paper towels to remove excess moisture.
02 -
In a large mixing bowl, add the diced red bell pepper, green bell pepper, red onion, jalapeño peppers, and chopped cilantro.
03 -
Incorporate the drained black eyed peas, black beans, and corn into the bowl with the vegetables. Toss gently to distribute ingredients evenly.
04 -
In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, garlic powder, sugar, chili powder, ground cumin, and salt until emulsified.
05 -
Pour the dressing over the mixed beans and vegetables. Toss gently to ensure all components are well coated.
06 -
Cover the bowl and refrigerate for at least 1 hour to allow flavours to meld and intensify.
07 -
Fold in diced avocado just before serving, if using. Serve chilled with tortilla chips, crackers, or as a fresh side dish.
# Helpful Notes:
01 -
For optimal texture, add avocado immediately prior to serving to prevent oxidation.
02 -
Allowing the salad to marinate in the refrigerator enhances the depth of flavour.