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Texas Caviar

A deep white dish of Texas caviar with a silver spoon.
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Fresh and flavorful, this easy to make Texas Caviar comes together with fresh produce, beans, and a light red wine dressing. Perfect for summer gatherings and snacking!

Ingredients

Scale
  • 2 cans Black Beans (drained and rinsed)
  • 1 can Corn (drained and rinsed)
  • 2 Roma Tomatoes (diced)
  • 1 Jalapeño (seeded and diced)
  • 1 Green Bell Pepper (diced)
  • 1 Red Bell Pepper (diced)
  • Cilantro (to taste, I usually put in roughly ¼ c.)
  • 2 Tablespoons Red Wine Vinegar
  • 3 Tablespoons Olive Oil
  • 1 Tablespoons Italian Seasoning
  • 2 Limes (juiced)
  • 3 Garlic cloves (microplaned or diced very small)
  • Salt (to taste)
  • Pepper (to taste)
  • 2 teaspoons Thyme
  • 2 Avocados (ripe)

Instructions

  1. Drain and rinse the black beans and the corn and add to a large bowl.
  2. Chop the Roma tomatoes, bell pepper, jalapeño, and cilantro. Add these chopped vegetables on top of the beans and corn.
  3. In a medium bowl whisk together olive oil, red wine vinegar, lime juice, Italian seasoning, garlic, salt, pepper, and thyme. Pour over the Texas Caviar and stir to combine.
  4. Refrigerate for 1 hour to allow the dressing to sink in and add chopped avocado when you are ready to serve.

Notes

This dish can be made ahead. I would recommend making it a day in advance and allowing to chill in the fridge before serving. If you go this route, hold off on adding the avocado in until you are ready to serve. 

It will last in the fridge 3 days depending on how much avocado you end up using. 

The bell pepper colors are not set in stone. Feel free to use whatever color bell pepper you have available. 

Find it online: https://mylifeafterdairy.com/texas-caviar/