About
No fish eggs required for Texas Caviar — just a mix of Tex-Mex vegetables and beans and a desire to hit the open trails! Tomatoes, chiles, bell peppers, corn, and avocado come together for a flavor that's refreshing, spicy, and just a touch creamy, a well-balanced snack perfect for balancing on tortilla chips! Hearty and wholesome, plus easy to make, Texas Caviar does the Lone Star State very proud indeed! Take that, fish eggs!
Ingredients
- 1 green bell pepper, diced
- 1 1/2 cups frozen corn
- 1 (14.5-ounce) can diced Mexican-style tomatoes, drained
- 1/2 red onion, minced
- 1 (16-ounce) can black-eyed peas, drained and rinsed
- 1 (16-ounce) can black beans, drained and rinsed
- 1 (8-ounce) can sliced black olives, drained
- 1 cup Italian dressing
- 1 lime, zested and juiced
- 1/2 (4-ounce) can diced green chiles, drained
- 1 1/2 teaspoons cumin
- 2 avocados, diced
- 1/2 bunch cilantro, stems removed, chopped
- salt, to taste
- pepper, to taste
- tortilla chips, optional, to taste, for serving
Directions
Step 1 -In a large bowl, add the bell pepper, the corn, the tomatoes, the red onions, the black-eyed peas, the black beans, the black olives, the Italian dressing, the lime zest, the lime juice, the green chiles, and the cumin and stir to combine.
Step 2 -Cover the bowl and let it chill in the refrigerator for at least 2 hours and up to overnight.
Step 3 -Add the avocados and the cilantro to the corn mixture and stir to combine.
Step 4 -Taste the corn mixture for seasoning and add the salt and the pepper as needed and stir to combine.
Step 5 -Serve with the tortilla chips.
