My sister made this the last time she was here. (The time after the chocolate peanut butter heath bar ice cream cake and the skinny vanilla smoothie). I’m not sure why it’s called Texas “caviar,” but it is delectable. This spicy mix of fresh tomato, peppers, corn, and avocado is the perfect summer food.
Serve like a traditional pico de gallo/salsa — on tortilla chips, tacos, or burritos. Top grilled/toasted bread drizzled with olive oil, for a Mexican bruschetta, or mix a little into your eggs for a fresh take on huevos rancheros. Mexican pizza, salad topping, with pasta or rice, or eat as is for a no cook summer dish. The possibilities are endless. This recipe makes about 6 cups, give or take, so you have a lot to experiment with.
Combine TEXAS CAVIAR Ingredients
- 1 can Black eyed peas (rinsed and drained)
- 1 can Black beans (rinsed and drained)
- 2 c frozen corn, defrosted and drained (but not cooked) or 2-3 fresh sweet corn cut from cob
- 10-12 Roma tomatoes, diced
- 1 red or green pepper, diced
- 2 jalapeno de-seeded (unless you like it hot) and finely chopped
- 1 small red onion, minced (about 3 T)
- 1/2- 1 bunch of cilantro (depending on how you like it)
Mix TEXAS CAVIAR Dressing
- 6 T red Wine vinegar
- 6 T olive oil
- Juice of 1 lime, or 2 if you prefer it more tart
- 1 tsp oregano
- 1 1/2 t cumin
- 1/2 t garlic powder
- 1/2 t black pepper
- 1/2 t salt
Pour over the “caviar,” cover and refrigerate, allowing the flavors to meld.
Just before serving add:
- avocados (2-3 for the entire dish)
- lime juice (about 1/2 lime for all the avocados), sprinkled over avocados to keep them from turning brown.
This salad keeps well for a few days.