Take your taste buds to the tropics with a family favorite recipe for Slow Cooker Hawaiian Pulled Pork. Three words: Hawaiian Pulled Pork. If the title doesn't kicks…
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Up your snack game with this quick and colorful recipe for Texas Caviar that can be a dip, a salad topping, a taco filling and more.
Texas Caviar and I go way back, back to my elementary school days when summer nights were spent at our local beach club. And this quick-fix dip was a staple alongside the good ol’ seaside barbecue classics.
A quick search of “Texas Caviar” (a.k.a. Cowboy Caviar) on the Interwebs will lead to many a variation of this recipe. My family has always gone for the rainbow-inspired version, sneaking in veggies of every color to round out the bowl. Jalapeño provides an optional kick, but it’s easily omitted for those who prefer their caviar sans spice.
So just how can one use this versatile, veggie-packed recipe? It’s most famously served as a dip alongside crunchy tortilla chips, but my family loves it atop all types of salads 365 days a year, and especially as a topping on my mom’s famous flank steak tacos. Tune in below for the ultimate take on this family-friendly recipe!
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- 1 (15-oz.) can black-eyed peas
- 1 (15-oz.) can black beans
- 1 (15-oz.) can corn, drained
- 1/4 cup small diced jalapeño
- 1/2 cup red onion, finely chopped
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 3/4 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1 Tablespoon water
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Drain and rinse the black-eyed peas and black beans and combine them in a large bowl with the drained corn.
In a medium saucepan set over medium-low heat, whisk together the apple cider vinegar, vegetable oil, water, sugar, salt and pepper. Simmer the mixture for 3 minutes then remove it from the heat.
Add the jalapeño, red onion and chopped peppers to the bowl of vegetables then pour in the dressing and stir until well-combined.
Serve the Texas Caviar immediately or cover it with plastic wrap and refrigerate it for up to 24 hours before serving.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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